Oreo Taco Cookies



1 cup chocolate Oreos, crushed
1 cup vanilla frosting, divided
24 golden Oreos
1/2 cup peanut butter chips or melts
1/2 cup shredded coconut + few drops green food coloring
24 Hot Tamales candies
3 yellow + 3 orange Starburst candies


First prepare the Oreo truffle filling so it’s ready to go. Either process Oreos in a blender or food processor to create coarse crumbs, or just place the cookies in a Ziploc bag and break them up with a rolling pin or with your hands. Place the crumbs in a medium bowl and mix in 1/3 cup of the vanilla frosting until the frosting is no longer visible and its evenly distributed.
To prepare the golden Oreo “taco shells”, separate the cookies and scrape off the creme filling. Use a serrated knife to cut the Oreos right above the logo, so they’re not quite halves but more like 2/3 and 1/3 pieces. You might break a few Oreos as you do this since the cookies are brittle, but hopefully you have a full package to try with!
Melt the peanut butter chips or melts in the microwave in 30 second intervals, stirring between each interval, until completely smooth and melted. Use an offset spatula or piping bag to place a line of melted peanut butter chips along the edge of the 2/3 piece of golden Oreo. Place the 1/3 piece on the melted peanut butter chips so it forms an open taco shell, and reinforce with more peanut butter if necessary. Set completed taco shells on a wax-paper lined cookie sheet to allow the peanut butter chips to set until hard.
To get ready to assemble the tacos, first dye your coconut but adding a few drops of green food coloring and a fork to evenly distribute the color. Then cut the Hot Tamales candies in thirds, keeping only the outer pieces. Unwrap the Starburst and place 3 in the microwave for about 5 seconds to soften up, then use a sharp knife to cut shreds of “cheese”. Place all of these toppings somewhere accessible so your mis-en-place is ready to go for assembly.
Stuff taco shells with a bit of the Oreo truffle mix to represent the taco meat. Add a small line of the reserved vanilla frosting on top to act as “sour cream” but also a binding for the toppings. Place some shredded coconut, a few Hot Tamale pieces, and some shredded Starburst to the tacos, using a toothpick dipped in vanilla frosting to add more “glue” as necessary.