Dirty Pop *NSYNC Cookie

A dirty pop *NSYNC cookie stacked on a plate. The top cookie is cut in half with chocolate dripping out.

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5 from 3 votes

Introducing my *NSYNC inspired cookie, the Dirty Pop. If you want it, here’s the recipe - no strings attached.

Prep Time30

Cook Time15

Course: Dessert

Cuisine: American

Keyword: *NSYNC, Dirty Pop *NSYNC Cookie, pop tart cookie

Servings: large selfies

Author: Karli Bitner

Ingredients

1 cup salted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
1/2 tbsp vanilla
2 1/2 cups all-purpose flour
2/3 cup dutch processed cocoa powder
1/2 tbsp cornstarch
1 1/4 tsp baking soda
3/4 tsp salt
6 chocolate fudge pop tarts
6 tbsp hot fudge sauce
12 chocolate oreos, crushed to a powder
1/4 cup milk chocolate chips
confetti sprinkles, if desired
flakey sea salt, if desired

Instructions

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner. Set aside.
In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. About 3 minutes.
Scrape the sides of the bowl and mix in the eggs and vanilla until creamy and smooth.
Add the flour, cocoa powder, cornstarch, baking soda and salt. Mix until a soft dough forms.
Add the pop-tarts to the mixing bowl and allow the mixer to crush the pop-tarts into the cookie dough. Let it mix on medium speed until evenly incorporated.
Portion out the dough into 1/3 cup portions, using a #12 cookie scoop.
Once all of the cookies have been scooped, roll each one into a ball and then press your thumb into the center to create a large pocket.
Repeat with all of the dough.
Scoop 1/2 tbsp of hot fudge into the pocket of each cookie dough ball.
Press the cookie dough closed over the hot fudge and roll back into a ball, then press down in the center slightly to make it she shape of a hockey puck. Repeat with all of the dough.
Add the crushed Oreos to a bowl.
Roll and press each portion of cookie dough into the crushed Oreos to cover the outside completely and then arrange on the cookie sheet. (bake 6 per cookie sheet)
Bake at 350° F for 13-15 minutes or until the cookies expand a bit and start to crack.
Allow the cookies to cool on the pan for 15 minutes.
Once they have cooled for 15 minutes, melt the milk chocolate chips in the microwave. (30 second intervals, stirring at each 30 second mark until melted)
Add the melted chocolate to a zip top bag, snip the corner the tiniest amount and drizzle the milk chocolate over the cookies.
Immediately top with colorful sprinkles and flakey sea salt.
Enjoy while listening to your favorite *NSYNC songs.

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