Cookie Tacos

Cookie Tacos
10 min
10 min
Makes 8 tacos

Key Ingredients

A package with a blue label that reads "sugar cookie dough" and 4 sugar cookies.
Refrigerated Cookie Dough

NESTLÉ® TOLL HOUSE® Sugar Cookie Dough

16.5 oz.


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.

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