Mini S'more Cookie Tacos

Taco-shaped Betty Crocker Sugar Cookies are layered with hazelnut spread, chocolate chips, crushed graham crackers and marshmallows and then browned to gooey chocolaty goodness for a sweet alternative to a childhood favorite.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 20


pouch Betty Crocker™ sugar cookie mix
tablespoon Gold Medal™ all-purpose flour
cup butter, softened
cup hazelnut spread with cocoa
cup miniature semisweet chocolate chips
cup graham cracker crumbs
large marshmallows
strawberries, stemmed and sliced

  • 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.

Expert Tips

Bake in batches, and use a spatula to lift warm cookie to rolling pin.

Make sure cookies are not underbaked, or they will fall apart. The edges should be turning brown.