I know, I know. You’re not surprised.
She’s found a way to put Oreos in tacos.
But why eat a regular taco when you could eat a cookie taco?
I’ve been trying to get more on board with cooking seasonally and around holidays. Mostly, I see it as a fun challenge to see what kinds of new recipes and flavor combinations I can come up with.
But I didn’t actually come up with these.
I was looking at the Oreo taco cookies, and while they’re super cute, I thought they would probably end up as a crumbly mess once you bit into them. Maybe they’re more of a one-bite taco.
I’m into one-bite tacos, unless they’re filled with Oreos. Then I want a whole lotta bites.
So I thought these sugar cookie taco shells would play the part better.
I’m just gonna go ahead and say I was right.
They firm up and hold their shape, but they don’t crumble completely when you bite into them. They’re soft enough that they don’t just shatter.
Now, I’m going to confess that I’ve only made sugar cookies from scratch one time. It’s not that they’re particularly intimidating, but we didn’t (ever) have sugar cookies at home growing up. It’s just not a cookie I’m really familiar with making.
So I opted for a sugar cookie mix.
Don’t look at me like that.
You can go ahead and make your own sugar cookies if you really want. But there’s enough assembly with these cookies that I decided I’d rather save a little time with the cookie prep.
You’ll see I have two types of “tomatoes” pictured – I picked up the red berries, thinking they’d be more appetizing than the hot tamales pictured in one of the recipes. But I found they were a little too large for my cookie taco shells. I had some mini M&M’s in the cupboard, so I ended up using the red M&M’s for my tacos.
And you can never go wrong with more chocolate anyway.
The taco shells take some trial and error, so I’ll add quite a bit of additional notes in the recipe below. Be sure to read through thoroughly, and hey – have some fun with it! They might not be perfect, but that’s okay : )
- 1 sugar cookie mix pouch (I used Betty Crocker)
- ½ cup butter
- 1 egg
- 10 Oreos
- ½ cup chocolate or vanilla frosting
- ¼ cup shredded sweetened coconut
- Green food coloring
- 25-30 mini red M&M’s
- 2 yellow and 2 orange Starburst candies, cut into strips
- Wrap a cylindrical object in tin foil (how wide will depend on how big you’re making your cookies. I started with a roll of wrapping paper, but found it was too big, so I switched to a broom handle).
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a bowl, combine sugar cookie mix, butter and egg until a dough forms. Roll into balls about 1.5” in diameter and place 6 on your baking sheet (you want to work in small batches anyway, so one sheet at a time is fine). Bake for 8-10 minutes until edges are golden brown and centers are set. Let cool a few minutes before draping over your broom handle or whatever you’re using.
- *If you need to press the cookie around the handle, go for it. The beauty of cookies is even if they crack, you can press them back together and they will still be fine. Be gentle and work slowly. I found it worked best if I waited 10-15 minutes after coming out of the oven. If your cookies come out of the oven too puffy, press the raw cookie dough balls down slightly next time.
- Repeat until all cookie dough is used (it will take some trial and error – I ruined probably 5, and ended up with about 12 good ones in the end). Let cool completely before removing from the mold.
- In a food processor, combine Oreos and frosting and process until crumbly. You want enough frosting so that the filling will hold together if you press it between your fingers.
- You can also crush the cookies with a mallet or rolling pan and stir in the frosting until completely brown.
- combine coconut and a few drops of green food coloring and stir until you reach desired color.
- Place a small amount of Oreo “meat” filling in the bottom of each cooled cookie shell.
- Top with coconut “lettuce”, M&M “tomatoes” and Starburst “cheese” as desired.
- To store, place close together in an airtight container so that they stand upright. You can use napkins placed around the cookies to help keep them upright if needed.
More goodies for your Mexican fiesta!