Mini S'more Cookie Tacos

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Mini S'more Cookie Tacos
  • Prep 20 min
  • Total 60 min
  • Servings 20
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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.
By Cheri Liefeld
Created Mar 19, 2012


  • 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
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bake in batches, and use a spatula to lift warm cookie to rolling pin.
  • tip 2
    Make sure cookies are not underbaked, or they will fall apart. The edges should be turning brown.


Nutrition Facts are not available for this recipe
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