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Mini S'more Cookie Tacos
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Prep Time:
20 minutes
Total Time:
1 hour
Indulgent taco-shaped sugar cookie s'mores: hazelnut spread, chocolate chips, graham crackers, marshmallows, toasted to perfection. A nostalgic treat upgraded!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup hazelnut spread with cocoa
  • 1/3 cup miniature semisweet chocolate chips
  • 1/3 cup graham cracker crumbs
  • 20 large marshmallows
  • 20 strawberries, stemmed and sliced
Instructions:
  • Preheat your oven to 375°F and prepare a cookie sheet by lining it with parchment paper or spraying it with cooking spray.
  • Combine cookie mix, flour, butter, and egg until dough comes together. Form into 20 (1 1/2-inch) balls and arrange on a baking sheet. Bake for around 10 minutes, or until the edges begin to brown.
  • Wrap each around a mini rolling pin to create mini "taco shells." Allow them to cool completely.
  • Preheat the broiler. Fill each taco with 1 teaspoon hazelnut spread, then add 1/2 teaspoon chocolate chips and 1/2 teaspoon graham cracker crumbs. Place a marshmallow on top of each taco.
  • Place under the broiler, positioning 5 inches from the heat source, for approximately 1 minute or until marshmallows are lightly browned. Garnish with fresh strawberries and serve promptly.

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