Cookies & Cream Dessert Tacos

Cookies & Cream Dessert Tacos (Makes 4)

A fun, crunchy twist on classic tacos—sweet chocolate cookie shells stuffed with creamy filling!

🧾 Ingredients

Cookie Shells:

1 cup chocolate cookie crumbs (Oreos, crushed fine)

½ cup all-purpose flour
⅓ cup sugar
1 large egg

¼ cup melted butter
1 tsp vanilla extract
1–2 tbsp milk (as needed for dough consistency)

Filling: (Choose one!)

Option 1 (Classic):
- 1 cup whipped cream
- ½ cup crushed Oreos
- 1 tbsp powdered sugar
Option 2 (Cheesecake):
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ cup whipped topping
- ⅓ cup Oreo crumbs

Toppings:

Chocolate syrup
Extra cookie crumbs
Mini chocolate chips

📝 Instructions

1. Make the Cookie Shells

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Mix cookie crumbs, flour, and sugar in a bowl.
Add egg, melted butter, and vanilla—stir until a thick dough forms. Add milk if too dry.

Divide into 4 balls, then flatten each into a 5-inch circle on the sheet.
Bake 8–10 mins until edges firm up.
Immediately drape over a suspended wooden spoon handle (or taco stand) to curve into taco shapes. Cool completely.

2. Prepare Filling

Classic: Fold crushed Oreos into whipped cream + powdered sugar.
Cheesecake: Beat cream cheese + sugar, fold in whipped topping + Oreos.

3. Assemble

Pipe or spoon filling into shells.

Drizzle with chocolate syrup and sprinkle with toppings.

💡 Tips

✔ Work fast shaping shells—they harden quickly!
✔ No piping bag? Use a zip-top bag with a corner snipped.
✔ Make ahead: Store unfilled shells airtight for 2 days.

Why You’ll Love These

Kid-friendly and perfect for parties!
Customizable—try mint, peanut butter, or strawberry fillings.
Crunchy + creamy texture combo.

Serve immediately for the best crunch! 😋

Thoughts? Add a scoop of vanilla ice cream for an epic dessert taco sundae! 🌮🍦