Description
Delight in these inventive Cheesecake Cookie Dough Tacos, featuring soft cookie dough shells baked to golden perfection and filled with a creamy, fluffy cheesecake mixture studded with mini chocolate chips. Finished with a fun garnish of sprinkles, extra chocolate chips, and a caramel drizzle, these tacos offer a playful and delicious dessert perfect for any occasion.
Ingredients
Scale
Cookie Dough Shells
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup mini chocolate chips (for filling)
Toppings
- 1/4 cup mini chocolate chips (for garnish)
- Sprinkles (optional)
- Caramel sauce (for drizzling)
Instructions
- Make the cookie dough shells: Preheat the oven to 350°F (175°C). In a medium bowl, beat together the softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Add the milk and salt, mixing until combined. Gradually add the flour and stir until a dough forms.
- Shape the shells: Divide the cookie dough into 6-8 portions and roll each portion into a ball. Flatten each ball into a small circle and then gently shape into taco shells. Place them on a baking sheet lined with parchment paper.
- Bake the shells: Bake the cookie dough shells in the preheated oven for 8-10 minutes, or until they are golden around the edges. Let them cool completely while you make the cheesecake filling.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and heavy cream, and beat again until the mixture is fluffy and holds stiff peaks. Gently fold in the mini chocolate chips.
- Assemble the tacos: Once the cookie dough shells have cooled, fill each shell with the cheesecake mixture, using a spoon or piping bag.
- Garnish: Top the filled taco shells with extra mini chocolate chips, sprinkles, and a drizzle of caramel sauce.
- Serve: Chill the cheesecake cookie dough tacos in the refrigerator for 30 minutes before serving to let the filling set. Enjoy!
Notes
- Make sure to let the cookie dough shells cool completely before filling to maintain their shape.
- For firmer shells, you can bake for an extra 1-2 minutes, but be careful not to overbake.
- Use a piping bag for a neater cheesecake filling presentation.
- These dessert tacos can be made ahead and refrigerated for up to 24 hours.
- Feel free to substitute mini chocolate chips with other mix-ins like chopped nuts or berries.
