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Mini S'more Cookie Tacos

 1 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 20

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.

Cheri Liefeld Recipe by Cheri Liefeld
March 19, 2012

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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  • 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.

Nutrition Information

No nutrition information available for this recipe.

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