Instructions
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips.
7. Drop rounded tablespoons of dough onto a parchment-lined baking sheet, about 2 inches apart.
8. Bake for 9-11 minutes, or until edges are golden brown but centers still look slightly underbaked.
9. Remove from oven and immediately drape warm cookies over a rolling pin or wooden spoon handle to form taco shells. Let cool completely.
10. While shells cool, prepare cream by whipping heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Prepare pudding according to package instructions.
12. Once shells are completely cooled, fill with your chosen fillings and toppings.Food
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 45 minutes (including cooling time)Candy & Sweets
Equipment:
– Mixing bowls
– Electric mixer
– Baking sheet
– Parchment paper
– Rolling pin or wooden spoon handle for shaping taco shells
– Spatula
– Whisk
Tips:
– Make sure to shape the taco shells while they’re still warm for best results.
– For extra stability, chill shaped shells in the refrigerator for 10-15 minutes before filling.
– Use a variety of cookie flavors – chocolate chip, snickerdoodle, or sugar cookies work well.
– Fill shells just before serving to maintain crispness.Dairy & Eggs
Variations:
1. Strawberry Cheesecake Cookie Taco:
– Fill with vanilla cream or cheesecake filling
– Add sliced strawberries
– Sprinkle with crushed graham crackers
– Drizzle with strawberry sauceFruits & Vegetables
2. Peanut Butter Cup Cookie Taco:
– Fill with peanut butter cream (mix 1/2 cup peanut butter with whipped cream)
– Add crushed peanut butter cups or chocolate chips
– Top with crushed peanuts
– Drizzle with chocolate sauce
3. Banana Pudding Cookie Taco:
– Fill with vanilla pudding
– Add sliced bananas
– Top with crushed vanilla wafers
– Optional: a drizzle of caramel saucePeanut Butter
Serving Suggestions:
– Arrange the taco shells on a decorative platter
– Serve with small bowls of various fillings and toppings for a DIY dessert bar
– Garnish with fresh mint leaves for a pop of color
– Pair with a scoop of ice cream for an extra decadent treatDesserts
Storage:
– Store unfilled cookie shells in an airtight container at room temperature for up to 3 days
– Fill shells just before serving to prevent sogginess
– If preparing in advance, store fillings separately and assemble before serving
– Refrigerate any leftovers, though shells may soften slightly
Nutritional information:
(per serving, approximately 1 taco shell with basic filling)
– Calories: 380
– Fat: 22g
– Carbohydrates: 38g
– Protein: 5g
– Sugar: 21g
– Fiber: 2gCandy & Sweets
enjoy
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