Makes 8 tacos
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Sugar Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
- 8 squares NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
- 1 cup store-bought chocolate or cream cheese icing
- 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- Optional additional toppings: colored icing and/or sprinkles
Preheat the oven to 325° F. Set aside 1 baking tray.
Cover a rolling pin or glass bottle with aluminum foil. Spray gently with baking spray; set aside. This will be used to form the cookies into taco shell shapes.
Roll one dough square in between your hands to create a ball. Gently press the ball into a ½-inch-thick disk. Place disk onto baking tray. Repeat with remaining pieces of dough.
Bake cookies for 10-12 minutes, or until edges are slightly golden. Remove cookies from oven and place tray on cooling rack. Using a flat spatula, drape the cookies on the side of the rolling pin/bottle and let cool completely. This will shape the cookies into a concave taco shell shape.
Once cookies are cool, transfer to a serving plate. Fill cookie shells with icing, top with mini morsels and additional cookie taco toppings.