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Cookie Tacos
10 minutes
10 minutes
Makes 8 tacos
Key Ingredients
Toll House
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
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
Make It
Step 1
Preheat the oven to 325° F. Set aside 1 baking tray.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Once cookies are cool, transfer to a serving plate. Fill cookie shells with icing, top with mini morsels and additional cookie taco toppings.