7 S’more Dessert Tacos

If you’ve been following along recently, you’ve probably noticed I’ve done a few variations – or what I’m dramatically deeming a trilogy – of French tuile cookies. These all stem from s’more dessert tacos I had to create. S’mores are a familiar treat, but I wanted the challenge of adding my twist on them, and dare I say – making them even more fun!

Right now, so many families are searching for summer staycation ideas. Since these s’more dessert tacos are a modern adaption of the comforting classic, they’re also a unique distraction. (Can you tell I’m a mom of three? 😜)

These s’more dessert tacos cover the “hands on activity” portion of staycations, as well as the traditional summer bucket list check mark of making and eating s’mores. Best of all, these can be made year round for birthday parties or wedding dessert bars, because there’s no fire needed!

Building S’more Dessert Tacos…

S’more dessert tacos can be served assembled in advance, or used as a DIY or build-your-own activity! The tuile cookie shells can be made a week before, and most toppings are a five minute prep, max. Sounds easy, right? And if you aren’t a big s’more fan (like my hubby) these just might change your mind (again…like my hubby).

The order I recommend assembling s’more dessert tacos is: tuile cookie shell > sauce > mini marshmallows > sauce > topping.

The Dessert Taco Shell…

Swapping out the graham cracker for a tuile taco shell really steps up your s’more game, but don’t let the unfamiliar cookie name freak you out, they are quite simple! My Honey Cinnamon Tuile Cookies gives you the basics about this classic wafer cookie, and then my video in How to Shape Tuile Cookies will show you exactly how to form the s’more tuile taco shell! All three flavors of tuile cookies in this trilogy work beautifully as a s’more taco shell, so pick your favorite!

The S’more Dessert Taco Sauce…

The “sauce” is the “melty chocolate” part of the original s’more, and is added on the taco twice. The first layer acts as the glue for the mini marshmallows to stay put. This will make filling and eating them much easier! The second layer of sauce on top of the marshmallows, gives the final topping something to stick to!

Be sure to let sauces that you initially need to heat to make (ganache, caramel, etc.), to cool before applying, so they don’t run off the taco or make it soggy. You’re looking for it to hold its shape when piped/squeezed onto the shell. Creamier sauces like whipped cream and yogurt will soften the cookie, so plan to eat those right away!

Recipe ideas for dessert taco sauces:

• White Chocolate Pistachio Ganache
• Lemon Curd: A tart dessert topping (swap out the lemon for any fruit!)
• Boozy Bourbon Maple Bacon Jam
• Irish Whiskey Chocolate Ganache (leave out the spirits for plain ganache)
• Apple Pie Pastry Cream

The Marshmallow Debate…

I’ll leave it up to you to decide how to treat your marshmallows. They can go in the taco as is, un-toasted. They can be gently toasted in the oven/air fryer, prior to adding to the shell. Or if you have a kitchen torch, you can torch before or after adding into the cookie shell. Be careful and quick torching inside the cookie, though – parts of the cookie touched by the flame may temporarily soften.

The S’more Toppings…

The final topping gives you an extra chance to add texture and flavor flair to your dessert taco! Taking the extra step of toasting toppings (a few minutes in the oven/air fryer) like coconut, nuts, cookies and crumbs elevates the overall effect with minimal effort!

You can use anything as inspiration for the s’more dessert taco toppings. Think about what you enjoy on ice cream, or your favorite snacks. What do you like to mix in your cookie batters or on cupcakes? Here are a few ideas we came up with…

My air fryer came in really handy for toasting these small amounts of nuts and coconut, and for candying the bacon. To make the maple bacon topping, I tossed real (bagged, premade) bacon crumbles with (real) maple syrup, then roasted it in the air fryer for a couple minutes to caramelize the syrup. All the other toppings we tried were mostly premade and hanging out in my fridge or pantry!

Our Favorite S’more Dessert Taco Combinations

The sweet and salty combination of the maple bacon was the overall family favorite! That was closely followed by the salted caramel, and the strawberry Nutella! I can’t wait to see what combinations you create! Here are the top 7 s’more dessert tacos we tried…

What’s going to be your approach – made in advance and ready to devour? Or DIY assembly? What flavors will your family come up with? Tell us in the comments below, and don’t forget to share this post with your s’more-loving friends!

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Print Recipe

5 from 8 votes

S’more Dessert Taco Tuile Cookies

A thin, crispy cookie with an optional graham cracker sprinkle, shaped into a taco shell.

Prep Time10 minutes mins

Cook Time8 minutes mins

Batter Resting Time1 hour hr

Total Time1 hour hr 18 minutes mins

Course: Dessert

Cuisine: French

Keyword: Classic Cookies, Cookies, Shaped Cookie, Stencil Cookie, summer dessert

Servings: 24 2 1/2″ cookies

Calories: 30kcal

Author: Rachel

Ingredients

• 40 grams confectioner's sugar
• 30 grams salted butter room temperature
• 30 grams egg whites room temperature
• 35 grams all purpose flour sifted
• 1/4 teaspoon ground cinnamon
• 30 grams graham cracker crushed
• 24 grams mini marshmallows
• Sauce(s) of choice
• Topping(s) of choice

Metric – US Customary

Instructions

FOR DESSERT TACO SHELL TUILE COOKIE:

• In small mixing bowl, cream butter and sugar with hand held mixer.
• Mix in egg white until completely mixed in.
• Add cinnamon, mix well.
• Pour flour into sifter over mixing bowl, and add to butter mixture. Combine.
• Refrigerate for at least 1 hour. Can be held in refrigerator for up to 5 days.
• Preheat oven to 350 degrees.
• If using a stencil, place stencil onto silpat or parchment paper, spread batter over stencil with offset spatula to make 4-6 cookies, then peel away stencil.

  If free-handing, spoon about 1/2 teaspoon of batter per cookie, onto silpat or parchment paper and use back of spoon to spread into 2 1/2" circle, ensuring it's not more than 1/16" thick. Make 4-6 cookies at a time.
• Sprinkle with crushed graham cracker crumbs
• Bake 7-9 minutes, or until light to medium golden brown. Thickness will affect your total bake time.
• Remove from oven and quickly remove from pan and press down into taco shape in between two wells of upside down individual baking pan (mini muffin pan, brownie bite pan, etc). If they start to harden before they are shaped, pop them back in the oven for about 30 seconds, then quickly shape.
• With potholder, remove silpat from baking pan to counter, to cool. Once cool (a minute or two) begin process again, then place entire silpat back on to hot sheet pan and bake immediately.

TO ASSEMBLE S'MORE DESSERT TACO:

• Toast marshmallows in oven, if desired. They can be toasted with a kitchen torch after placed in the cookie taco shell.
• Pipe small amount of sauce of choice on the bottom inside of the taco shell. Handle cookies gently! They can be delicate.
• Place 4 prepared mini marshmallows on top of sauce. Toast with kitchen torch if desired.
• Pipe more sauce(s) of choice, and sprinkle with topping.
• If not serving right away, hold at room temperature in an airtight container.

Notes

1. The thicker you spread the batter, the longer it will take to bake, and could make it harder to shape. 
2. Cookies will harden within 5-10 seconds after being removed from pan and molded, so act quickly!
3. Placing the cookies in the wells of the Brownie Pan allowed me to keep them standing up as I was assembling. 

If you have questions or comments, please leave a comment below, or reach out to me directly at thesumofallsweets@gmail.com and I will get right back to you! Happy baking! 

Nutrition

Serving: 5g | Sodium: 20mg | Calcium: 1mg | Vitamin A: 31IU | Sugar: 3g | Fiber: 1g | Potassium: 6mg | Cholesterol: 3mg | Calories: 30kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 5g | Iron: 1mg