Mini S'more Cookie Tacos
Cheri Liefeld
Created Mar 19, 2012
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.
Mini S'more Cookie Tacos
- Prep Time 20 min
- Total 60 min
- Servings 20
- Ingredients 9
Ingredients
- 1 pouch (17.5 oz) 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
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or spray with cooking spray.
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Step2Stir 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.
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Step3Quickly shape each around mini rolling pin to form mini "taco shells." Cool completely.
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Step4Set 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.
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Step5Broil with tops about 5 inches from heat about 1 minute or until marshmallows start to brown. Top with strawberries. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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