Nestle Cookie Tacos

What You'll Need

NESTLÉ® TOLL HOUSE® Chocolate Chip Refrigerated Cookie Dough Roll (16.5oz)

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (12oz)

1 Pint of Your Favorite Ice Cream or 1 Tub (16oz) of Store-Bought Chocolate or Vanilla Icing

Toppings of Your Choice

A taco holder or tin foil and parchment paper to shape the Cookie Taco shells

Making the Cookie Taco Shells

1. Preheat oven to 350°F. Set aside 1-2 cookie sheets.

2. Scoop dough into 10 balls, each with 2 Tbsp of dough. Place three balls of cookie dough at least 3 inches apart on baking tray and press gently to flatten dough balls.

3. Bake cookies in batches (with 3 cookies per batch) for 14-16 minutes each, until lightly golden brown throughout. Remove from oven and let cookie sheets cool on rack for 3-4 minutes.

4. Gently place the warm cookies into the three wells of the taco holders. Lightly press down the edges of the cookies to ensure the bottom of the cookie is filling the entirety of the bottom of the well. This will help to ensure that the cookie will not break at the bottom. Let cookies continue to cool and solidify in taco holders. Repeat for each additional batch.

5. If you don’t have a taco holder at home, take tin foil and roll it into a cylinder shape roughly 1-inch in diameter, then wrap with parchment paper. Gently wrap each cookie around the tin foil to shape into the taco shells. Let the cookies continue to cool. Repeat for each additional batch.

Assembling the Cookie Taco Shells

6. Fill each Cookie Taco shell with ice cream or icing, then top with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, or get creative with toppings of your choice and enjoy.