Mini S'more Cookie Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Taco-shaped Betty Crocker Sugar Cookies are layered with hazelnut spread, chocolate chips, crushed graham crackers and marshmallows and then browned to gooey chocolaty goodness for a sweet alternative to a childhood favorite.
Ingredients
- 1 pouch Betty Crocker™ sugar cookie mix
- 1 tablespoon Gold Medal™ all-purpose flour
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup hazelnut spread with cocoa
- 1/3 cup miniature semisweet chocolate chips
- 1/3 cup graham cracker crumbs
- 20 large marshmallows
- 20 strawberries, stemmed and sliced
Instructions
- Heat oven to 375 °F. Line cookie sheet with cooking parchment paper, or spray with cooking spray.
- Stir together cookie mix, flour, butter and egg until dough forms. Shape into 20 (1 1/2-inch) balls. Place on cookie sheet. Bake about 10 minutes or until edges start turning brown.
- Quickly shape each around mini rolling pin to form mini "taco shells." Cool completely.
- Set oven control to broil. Spread inside of each taco with 1 teaspoon hazelnut spread; top each with 1/2 teaspoon chocolate chips, then 1/2 teaspoon graham cracker crumbs. Top each with 1 marshmallow.
- Broil with tops about 5 inches from heat about 1 minute or until marshmallows start to brown. Top with strawberries. Serve immediately.
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