Brown Sugar “pop-tart” Cookies Recipe

make the dough:

• Flour, baking soda, baking powder, cinnamon, and salt should be mixed together well in a medium-sized mixing basin using a whisk. Put aside for later.
• Put the butter, coconut oil, maple syrup, and dark brown sugar into the bowl of a stand mixer that has the paddle attachment attached to it. While mixing on medium, cream together until the mixture is pale tan and fluffy, which should take around two to three minutes. Put in the egg, the egg yolk, and the vanilla extract. Mix until everything is included.
• Working in increments, slowly add the dry ingredients into the wet, mixing on low until just combined. To set the bowl aside, remove the paddle attachment, cover it with cling film, and then set it aside.

make the the cinnamon filling:

• The brown sugar, butter, and cinnamon should be mixed together in a small bowl until they are completely incorporated and they are smooth.

assemble and chill:

• Using a cookie scoop, place twenty cookies that are about the size of a tablespoon onto the sheet pan that has been prepped. Do not be concerned if the sheet appears to be packed; this is solely for the purpose of chilling them and not baking them.
• Put a small amount of the cinnamon filling, approximately ½ teaspoon, in the middle of each dough ball and place it on top of each dough ball. Last but not least, using the leftover cookie dough, scoop another twenty cookies directly on top of the ones that are already there to create a sandwich.
• Flatten each cookie by applying light pressure with your fingers to the surface of each cookie. There is a possibility that the cinnamon layer will push out the sides of the cookie, but it should predominantly remain inside the cookie.
• Placing the baking sheet in the freezer and allowing it to cold for at least an hour or overnight is recommended.