Ingredients
- Cream cheese, softened: 8 ounces
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 1/2 cups
- Chocolate chips: 1/2 cup
- Taco-shaped cookie cutters: 1 set
- Sprinkles: As desired for topping
Instructions
- Step 1: In a large bowl, beat together the softened cream cheese, butter, and sugar until light and fluffy. Beat in the vanilla extract.
- Step 2: Gradually add the flour to the cream cheese mixture, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips.
- Step 3: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Step 4: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 5: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use the taco-shaped cookie cutters to cut out the cookie shapes. Place the cookies on the prepared baking sheet.
- Step 6: Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with sprinkles.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- These cookies are best enjoyed at room temperature, so no reheating is needed – the soft texture is part of their charm!
- Serve these cookie tacos with a scoop of ice cream or a dollop of whipped cream for an extra decadent treat.
- For easier rolling, chill the dough longer—overnight is fine—and work in small batches to keep it firm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American