Mini S'more Cookie Tacos

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for a delicious new dessert kids of all ages will love.

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Prep Time 20 min
Total Time 60 min
Servings 20

Ingredients

1: pouch Betty Crocker® sugar cookie mix

1: tablespoon Gold Medal® all-purpose flour

1/2: cup butter, softened

1: egg

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

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Directions

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or spray with cooking spray.
2 Stir together cookie mix, flour, butter and egg until dough forms. Shape into 20 (1 1/2-inch) balls. Place on cookie sheet. Bake about 10 minutes or until edges start turning brown.
3 Quickly shape each around mini rolling pin to form mini "taco shells." Cool completely.
4 Set oven control to broil. Spread inside of each taco with 1 teaspoon hazelnut spread; top each with 1/2 teaspoon chocolate chips, then 1/2 teaspoon graham cracker crumbs. Top each with 1 marshmallow.
5 Broil with tops about 5 inches from heat about 1 minute or until marshmallows start to brown. Top with strawberries. Serve immediately.