Description
Delightful taco-shaped cookies filled with rich, creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- Whipped cream (for garnish)
- Chocolate chips or sprinkles (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- Cream together butter, granulated sugar, and brown sugar in another bowl. Add the egg and vanilla extract, then mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into small balls and press them into the shape of taco shells on an ungreased baking sheet.
- Bake for 8-10 minutes or until the edges are set. Let cool completely.
- Beat together cream cheese, powdered sugar, and vanilla extract until smooth for the cheesecake filling.
- Fill the cooled cookie shells with the cheesecake mixture.
- Top with whipped cream and chocolate chips or sprinkles if desired.
- Serve and enjoy your fun and easy cheesecake cookie tacos!
Notes
For those with diabetes, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg