Taco Tuesday Cookies!

Nadia C. and Bridget B.

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Taco Tuesday Cookies!

By Nadia C. And Bridget B.

Makes 24


  • 24 pack Pillsbury sugar cookie dough
  • crumbled brownies or chocolate cake (for the “meat”)
  • coconut flakes, dyed green (for the “lettuce”)
  • red M&M’s (for the “tomatoes”)
  • orange sprinkles (for the “cheese”)
  • mini marshmallows (for the “sour cream”)


    1. Pre-heat oven to 350 degrees Fahrenheit
    2. Grab a wooden dowel and warp in tin foil, then take the wooden dowel out and keep the tin foil as a sticks.
    3.  The place tin foil sticks across a baking pan
    4. Then take pre-cut dough squares and roll them out, then lay them across the tin foil.
    5. Freeze these hanging dough rounds for 15 minutes, or refrigerate for 35 minutes.
    6. Then bake for 12-15 minutes, or until golden brown.
    7. Then fill with crumbled brownies, dyed coconut, red m&ms, mini marshmallows, orange sprinkles.
    8. Enjoy! (Side note: When baking, if the dough starts to drip down the tin foil, just cut of the drip


These cookies are cute, easy to make, and taste great. You can eat this bite sized treat any day of the week.  Even looking at all these toppings is making my mouth water. Have fun!