Taco Tuesday: On The Fly Cookie Dough Taquitos!

One of the kids commented the other day about desserts for our Taco Tuesday. They made the comment on Tuesday, just as I was starting dinner. Though I am not one to back down from a challenge, I came up with a little sweet treat that will satisfy that craving for sweets whether it’s your Taco Tuesday or not. I think this is one of the easiest recipes I have put on here. It is literally two ingredients, and the only things you will need to make it are a deep fryer, and toothpicks. Easy huh?

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So, taking up this challenge involved me searching through the depths of my freezer and coming up with a log of premade cookie dough. It was chocolate chip, but I think snickerdoodle would be fantastic in this recipe (note that for next time). And I had an extra pack of flour street taco shells. Normally, taquitos are made with corn tortillas, but I think the flour would work out better for this recipe.

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First, you need to preheat you deep fryer to 350 F. While that is preheating, unwrap your cookie dough and cut into 2 oz slices. Cut those slices in half so you are putting roughly 1 oz of cookie dough per taco shell. For the cookie dough into a log and roll the tortilla around the dough. Use the toothpicks or wooden skewers to help the taquito hold its shape. You will need two skewers per 2-4 taquitos. Make sure there is space left between the tortillas to allow the oil to fry the taquitos evenly.

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I had two taquitos per two skewers. I fried them in batches of 4. And this recipe makes roughly 12 taquitos, which would serve 6 people. Sprinkle with powdered sugar and serve with some warmed chocolate sauce. If you’re feeling a bit frisky, you can add a dash of cayenne pepper to the chocolate sauce to add a tiny kick to the chocolate. Or you can add a small dash of cinnamon to add some flavor but not the spice. A couple options to make the dip a little different.

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