Description
This dessert combines the fun of tacos with the rich indulgence of cheesecake and cookie dough.
Ingredients
Scale
- 3/4 cup chocolate chip cookie dough
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 1/2 cup edible cookie dough, cut into chunks
- 1/3 cup mini chocolate chips
- 1 tbsp butter (optional, for greasing)
- 1 tbsp powdered sugar (optional, for dusting)
Instructions
- Start by rolling out the chocolate chip cookie dough on a lightly floured surface, forming 3–4 inch rounds.
- Preheat your oven to 350°F (175°C) and place the shaped cookie dough into the oven. Bake for 8–10 minutes or until golden brown.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Incorporate the chunks of edible cookie dough into the cheesecake mixture.
- Once the cookie shells have cooled, fill them with the cheesecake mixture.
- Top each taco with a dollop of whipped cream and mini chocolate chips.
- Refrigerate the filled tacos for at least 30 minutes before serving.
- Serve on a platter for your guests.
Notes
These tacos can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 160 mg
- Protein: 4 g