Choco Taco Cookies
Choco Tacos reimagined: soft cookies with a fluffy buttercream frosting, and dipped in a decadent chocolate shell that will blow your mind.
Ryan Nordheimer•
October 27, 2025
Satisfy your sweet tooth with my irresistible Choco Taco cookies, featuring a symphony of flavors and textures. Picture this: soft, spiced cookies enveloped in a luscious fluffy buttercream frosting, dipped in a decadent chocolate shell, and generously sprinkled with toasted peanuts. This dessert masterpiece promises to elevate your taste buds to new heights!
The magic begins with my soft and spiced cookie base. I chose to infuse it with aromatic spices that complement the richness of chocolate and buttercream. Each bite delivers a melt-in-your-mouth experience, thanks to the careful balance of ingredients and baking expertise. So whether you’re a seasoned baker or a novice in the kitchen, my step-by-step recipe ensures foolproof results every time.
What sets my Choco Taco cookies apart is the heavenly fluffy buttercream frosting. Then the velvety smooth and delicately sweet frosting. This frosting adds a layer of indulgence that perfectly complements the spiced cookies. Made with premium butter and just the right amount of powdered sugar. It’s a frosting that dreams are made of—guaranteed to make you swoon with every bite.
No Choco Taco inspired treat would be complete without its signature chocolate shell and toasted peanuts. So my recipe calls for a luxurious chocolate coating that hardens just enough to give a satisfying crunch when you sink your teeth into it. Then the addition of toasted peanuts provides a delightful contrast of textures, adding a nutty crunch that enhances the overall experience.
These Choco Taco inspired cookies are a crowd-pleaser. They’re versatile enough to impress at any event. Yet comforting enough to enjoy curled up on the couch with a good book. Share them with friends and family or savor them all to yourself—either way, they’re sure to leave a lasting impression.
Key Ingredients:
- Ground cardamom: A fragrant spice with hints of citrus and mint, adding depth to sweet and savory dishes alike.
- Malted milk powder: A nostalgic ingredient that imbues a rich, creamy flavor reminiscent of malted milkshakes, perfect for enhancing desserts and baked goods.
- Chopped peanuts: Crunchy and nutty morsels that provide a delightful texture and savory contrast in both sweet and savory recipes.
- Raw sugar: Unrefined cane sugar with a golden hue and subtle molasses flavor, ideal for adding a natural sweetness and caramelized touch to baked treats and beverages.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (16)
Ingredients (16)
Cookie Dough
Frosting
Assembly
Instructions
Make the Cookie Dough
Add melted butter (12 Tbsp) and dark brown sugar (1 ¼ cups) to a large bowl. Whisk until sugar is dissolved.
Add in the egg (1 large) and vanilla extract (2 tsp) and whisk for 1 minute.
Whisk in the cinnamon (1 tsp), cardamom (¼ tsp), salt (½ tsp), and baking soda (1 tsp) until incorporated.
Finally add the flour (2 cups) and mix in with a spatula until just combined.
Cover with plastic wrap and chill in the fridge for 1 hour to stiffen slightly.
Make the Frosting & Melt the Chocolate
Meanwhile, in a large bowl, beat the butter (16 Tbsp), kosher salt (¼ tsp), malted milk powder (3 Tbsp), and powdered sugar (1 ½ cups) with a hand mixer until light and fluffy. Taste to see if you want to add more sugar. Set aside in a cool place.
Also meanwhile, melt the dark chocolate (10 oz) in the microwave on 50% power stirring every 30 seconds until completely melted and smooth. Set aside to cool.
Bake the Cookies
Preheat oven to 350 °F with a rack in the upper and lower third positions.
Using a 3 tbsp ice cream scoop, scoop out a ball of dough, roll until smooth, and then coat in the raw sugar (⅓ cup). Repeat with remaining dough.
Place 5-6 balls of dough on 2 parchment-lined half-sheet trays. Press the balls down slightly to flatten.
Bake for 13-15 minutes, rotating the trays halfway through, until the cookies are firm around the edges, puffed, and cracked.
Slam the trays down on the counter to deflate the cookies and let the cookies cool completely.
Assemble the Tacos
Once the cookies are cool, transfer cookies to a large cutting board. Pair similarly-sized cookies together. Flip over half of the cookies.
Either using a pastry bag fitted with a ½ in round tip or just using a small off-set spatula, generously frost the flipped over cookies.
Split all the cookies in half. Take the unfrosted halves and sandwich them on their frosted twin.
Refrigerate for 5-10 minutes.
Line a half sheet tray with parchment paper. Dunk the cookies into the melted chocolate. Place on sheet tray. Repeat with all cookies.
Transfer to the fridge for 10 minutes.
Remove cookies from the fridge and dunk chocolate side into chopped peanuts (½ cup).
Cookies can be stored at room temperature if your home is cool. Otherwise, store them in the fridge and thaw for 30 minutes before serving. Cookies will last for 4 days.
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