Creamy Oreo Pop Tarts

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These homemade Cookies and Cream Pop Tarts have a rich chocolate pastry crust, a creamy Oreo cheesecake-style filling, and a thick vanilla glaze finished with crushed cookies.

They take a little more time than a weeknight dessert, but every part of it is worth the extra steps.

Why This Is On Repeat At My House

This is the recipe I pull out when I want a dessert that actually looks like I tried. The chocolate crust is sturdier than a regular pie crust, so it holds up well to the creamy filling without getting soggy.

I always make the filling a little chunky with the Oreos instead of crushing them too fine. It's what makes each bite feel like an actual cookies and cream filling instead of just a vanilla one.

One thing I've learned: chill the dough every time the recipe says to. Skipping a chilling step is the fastest way to end up with pop tarts that lose their shape in the oven.

🛒 Ingredients

Cocoa Powder - Gives the pastry its chocolate flavor and color. Use unsweetened, not a sweetened cocoa mix.
Very Cold Butter - The colder it is going in, the flakier the pastry turns out. Cube it and keep it in the fridge until you're ready to use it.
Cream Cheese - Let it fully soften first so the filling mixes smooth without lumps.
Oreo Cookies - Used in both the filling and the topping. Crush them coarsely rather than into fine crumbs for the best texture.
Powdered Sugar - Used in both the filling and the icing. Sift it if it's clumpy for a smoother finish.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥘 How To Make Creamy Oreo Pop Tarts Step By Step

Make the chocolate pastry:

Whisk the flour, cocoa powder, sugar, and salt together in a large bowl.
Cut the cold butter into the flour mixture with your fingers or a pastry cutter until it looks like coarse sand with a few pea-sized bits of butter left.
Add the ice water and mix gently just until the dough starts to come together. If it's still too dry, add more cold water a tablespoon at a time, up to 2 extra tablespoons.
Shape the dough into a rough ball, cover, and chill for about 10 minutes.
On a lightly floured surface, roll the dough out to about ⅛ inch thick.
Cut into roughly 3x5-inch rectangles and transfer to a parchment-lined tray. Gather the scraps and reroll up to two more times, aiming for about 12-14 rectangles total.
Chill the rectangles for another 10 minutes while you make the filling.

Make the filling:

Beat the softened cream cheese, powdered sugar, and vanilla together until smooth and creamy.
Fold in the crushed Oreos until evenly mixed in.

Assemble and bake:

Preheat the oven to 350°F (175°C).
Match the pastry rectangles up by size into pairs. Spoon about 1½-2 tablespoons of filling onto the center of half the rectangles, leaving roughly a ½-inch border of bare pastry around the edges.
Lightly brush the bare edges with water or beaten egg. Top each with a second rectangle, press gently to push out any air pockets, then seal and crimp the edges firmly with a fork.
Poke a few fork holes in the top of each pop tart to vent steam, then move them to a parchment-lined baking sheet and chill for 10-15 minutes before baking.
Bake for 14-18 minutes, checking around the 12-minute mark. They're done when the pastry looks dry and set with firm edges and no shiny raw dough showing.
Let them cool on the pan for a few minutes, then move to a wire rack to cool completely before icing.

Make the icing:

Whisk the powdered sugar, milk, and vanilla together until thick and smooth. Adjust with more milk or more powdered sugar as needed until it's thick enough to stay put once spread.
Spread the icing over the fully cooled pop tarts, then sprinkle the crushed Oreos on top right away, before the icing sets.

📋 Important Tips Before You Start

Filling Tip: Leave some Oreo pieces a little chunky rather than crushing them fine, it gives a better texture and looks better when you cut in.
Cold Dough Tip: Keep the butter and dough as cold as possible the whole time. Chilling the assembled pop tarts before baking is what keeps their shape.
Don't Overfill: A full ½-inch border makes sealing much easier and keeps the filling from leaking out in the oven.
Common Mistake: If the dough turns soft while you're rolling or assembling, refrigerate it for 5-10 minutes before continuing instead of pushing through.

🍱 Storage Instructions

🍱To Store. Because of the cream cheese filling, store leftovers in an airtight container in the refrigerator rather than at room temperature.
🔥To Serve. Enjoy them chilled, let them sit briefly at room temperature, or warm gently in the microwave for about 10-15 seconds.
⚠️Avoid the Toaster. Don't reheat iced pop tarts in a toaster, the icing will melt.

❓FAQs

Can I make the dough ahead of time?

Yes. The pastry dough can be made and refrigerated a day or two ahead, wrapped tightly, before you roll and assemble.

Why is my filling leaking out during baking?

This usually means the border wasn't wide enough or the edges weren't sealed firmly. Leave a full ½-inch border and crimp well with a fork.

Can I freeze these?

Yes, the assembled unbaked pop tarts freeze well. Freeze them on a tray first, then transfer to a bag, and bake straight from frozen, adding a few extra minutes.