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–+ servings
7 various s'more dessert tacos on a white plate
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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
Cook Time8 minutes
Batter Resting Time1 hour
Total Time1 hour 18 minutes
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