Cookie Dough Pop Tarts for 4

Instructions:

1. Using an electric mixer, beat the softened butter, brown sugar, and white sugar on medium-high for 2 minutes until light and fluffy.
2. Add the egg, vanilla, and salt to the butter mixture. Mix until fully combined and smooth.
3. Stir in the heat-treated flour and mini chocolate chips by hand. Place the filling in the refrigerator for 30 minutes to stabilize.
4. On a lightly floured surface, roll out the puff pastry sheets slightly to smooth them. Cut each sheet into 4 equal rectangles (approximately 3x5 inches).
5. Place 1 generous tablespoon of chilled cookie dough in the center of 4 rectangles, leaving a 1/2 inch border around the edges.
6. Brush the border with egg wash (beaten egg and water). Top with the remaining 4 pastry rectangles.
7. Press the edges firmly with fingers, then use a fork to crimp the edges tightly to seal.
8. Poke 3-4 small holes in the top of each pastry to vent steam.
9. Bake according to oven instructions (typically 400°F/200°C) for 20 minutes or until mahogany-colored and crisp.
10. Whisk together powdered sugar, milk, and vanilla extract to create a glaze. Frost the cooled pastries.