Everyone loves tacos. Everyone loves desserts. It was time for a "porque no los dos" moment and combine the two and what a combination it makes. One of the best parts is that the taco shell can be any cookie that you want. The one I have here is chocolate chip, but go wild with a snickerdoodle or double chocolate or classic sugar cookie if you'd like. You could even go wild and have each half of the shell be a *different* type of cookie if you're that kind of rebel.

The other amazing part is that the fillings are totally up to you. I like putting out an assortment of (softened) ice cream, fruit, nuts, whipped cream, and candies such as M&M's and chopped up Kit-Kat bars in bowls so that it looks like a taco bar and guests can create to their heart's content.

So pour yourself a margarita and make these because you certainly will not be sorry about it.

Supplies

FOR THE COOKIES

1 stick (or 1/2 cup) of salted butter, softened

1/2 cup granulated white sugar

1/2 cup packed light brown sugar

1 tsp pure vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp sea salt

1 12 oz bag of chocolate chips, minus 1/2 cup

*OR* use your favorite recipe

FOR THE BINDER

1/2 cup semi-sweet chocolate chips (from above)

SUGGESTED FILLINGS

1 packet of M&M's (peanut butter or caramel are personal favs)

1 pack of Kit-Kats, chopped

1/4 cup nuts like pistachios, chopped

Ice cream

Whipped Cream

Strawberries

Marshmallow Fluff

Crushed Oreos

Step 1: Bake Your Cookies

This is my personal favorite chocolate chip cookie recipe, but the beauty of the cookie taco is that it can be made with any recipe as long as the cookies aren't *too* undercooked. You can also skip this step by buying and baking the pre-made cookie dough or even just buying a package of Pepperidge Farm cookies. Totally up to you!

Chocolate Chip Cookies

1.) Preheat your oven to 375 degrees.

2.) Mix your dry items together. This includes the flour, baking soda, salt, and baking powder. Set aside.

3.) Cream together your butter and sugars with a mixer. Then add the vanilla and beat in the eggs until all fluffy, so that it looks like a stiff whipped cream.

4.) Combine the dry ingredients with your butter/sugar/vanilla/egg mix, gently folding together with a wooden spoon or rubber spatula.

5.) Open your bag of chocolate chips. Take out 1/2 cup and put aside.

6.) Add the rest of the chocolate chips to the cookie dough (or to taste).

7.) Use a tablespoon to measure 2-3 tbsp worth of dough and roll into a ball, spreading them evenly on a greased cookie sheet. It is a good idea to use parchment paper or a silicone mat, but not necessary.

8.) All in all, you should have around a dozen cookies, for a dozen taco shells.

9.) Bake for 8-10 minutes, or when the edges have turned a light and crispy brown.

10.) Transfer the cookies to a rack and let them completely cool down.

Step 2: Create the Shell

So your cookies are done, and you are debating stopping the process right then and there because they look good so why bother doing more, right? But don't give up now -- it's just a few steps more.

1.) While the cookies are cooling, divide each one down the middle so that they are cut into semi-circles. I usually just use the spatula that was used to lift them off the cookie sheet.

2.) Resist the urge to eat one. It will be better if you wait!

3.) Prepare a (cool or room temp) cookie sheet with a layer of wax paper or tin foil.

4.) Meanwhile, heat up the remaining chocolate chips in the microwave.

5.) Start with 45 seconds, and then continue in 30 second bursts until the chocolate has just barely melted.

6.) When it has melted, use a spoon to make a thick line of chocolate on the wax paper. It should be the same length as the cookie's diameter and the width of however wide you like your tacos.

7.) Dip the bottom of the cookie semi-circles into the warm chocolate, and then place them on the chocolate layer.

8.) Repeat, repeat, repeat.

9.) If you want, you can add sprinkles or chopped nuts to the warm chocolate to add some pizazz to the shell.

10.) Transfer the cookie sheet to the fridge and let rest until the chocolate has hardened, about half an hour.