Copycat Crumbl Frosted Strawberry Cookie ft. Pop-Tarts® Recipe – March 9-14, 2026 Menu
This is hands down the most fun cookie Crumbl has ever dropped. A rich, buttery cookie stuffed with sweet strawberry filling, drenched in melted white drops, and topped with crushed Frosted Strawberry Pop-Tarts® and flaky rainbow sugar.
Ingredients
Main ingredients
- unsalted butter 1 stick
- cream cheese 4 oz
- granulated sugar 1 cup
- brown sugar 1 cup
- egg 2 pieces
- vanilla extract 1.5 tsp
- bread flour 2.25 cups
- cornstarch 2 tbsp
- strawberry jam 0.75 cup
- Frosted Strawberry Pop-Tarts® 3 pieces
- white chocolate chips 0.75 cup
Seasonings/Sauce
- baking powder 1.5 tsp
- baking soda 0.5 tsp
- salt 0.5 tsp
- rainbow sugar sprinkles 0.25 cup
Nutrition summary
Carbohydrates
75 g
58%
Protein
6 g
5%
Fat
22 g
37%
Cooking steps
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1
1. Cream the butter, cream cheese, granulated sugar, and brown sugar in a stand mixer for 4–5 minutes until very pale and fluffy. This combination gives the cookies their ultra-soft Crumbl-style center.
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2
2. Add eggs and vanilla extract, mixing until just combined. Scrape the bowl to ensure even texture.
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3
3. In a separate bowl, whisk together bread flour, cornstarch, baking powder, baking soda, and salt. Slowly add dry mixture to the wet ingredients; mix until a thick, tender dough forms.
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4
4. Break Frosted Strawberry Pop-Tarts® into bite-sized chunks. Gently fold half into the dough along with white chocolate chips.
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5
5. Scoop 8 oversized dough balls (about 5-ounce each). Flatten slightly and press a generous spoonful of strawberry jam in the center. Wrap dough around jam to seal — this is the 'stuffed' element. Chill dough balls for at least 1 hour; this step keeps the cookies thick, chewy, and prevents spreading.
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6
6. Preheat oven to 350°F. Line baking sheets; bake chilled cookies for 15–17 minutes, until edges are pale golden but centers look slightly underbaked (Crumbly's magic texture cue). Cool 10 minutes on pan.
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7
7. While still warm, drizzle cookies with melted white chocolate. Immediately top with remaining crushed Pop-Tarts® and rainbow sugar sprinkles for that signature finish.
Personalized Q&A
Q. Does this actually taste like the real Crumbl Frosted Strawberry Cookie ft. Pop-Tarts®?
Yes, this copycat mimics Crumbl's oversized, ultra-soft cookies by combining lots of butter and cream cheese, and using cornstarch for tenderness. The stuffed strawberry jam center, melted white chocolate, crushed Pop-Tarts®, and rainbow sugar toppings create the true flavor profile, just like the week’s menu.
Q. Why did my cookies spread too thin?
Chilling the dough balls for at least 1 hour is key—this solidifies the fats and keeps the cookies thick and puffy. Skipping this step or baking when the dough is warm can cause them to spread. Also, double check that you measured the flour and cornstarch correctly.
Q. Can I use all-purpose flour instead of bread flour?
Bread flour makes the cookies thick and chewy, which matches Crumbl’s signature texture. You can use all-purpose flour, but your cookies will be a bit softer and might spread more. If possible, stick with bread flour for the most accurate results.
Q. How many calories and carbs are in each cookie?
Each cookie is about 520 calories and contains 75g carbohydrates, 6g protein, and 22g fat. This reflects Crumbl-sized, stuffed cookies with all the authentic toppings.
Q. Can I freeze the dough or finished cookies?
Yes! You can freeze the stuffed dough balls prior to baking for up to 3 months (bake from frozen, adding 2–3 minutes). Baked cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for 2 months.
