Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.