COOKIE DOUGH
2 c. all-purpose flour, plus more for work surface 1 tsp. baking powder 1 tsp. kosher salt 1/4 c. butter, softened 1/2 c. sugar 1 large egg 2 tbsp. milk 1 tsp. vanilla extract
FOR THE TACOS
1 c. mini marshmallows 2 bars chocolate 1/4 c. crushed graham crackers
Make sugar cookie dough: In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, stir together softened butter and sugar with a wooden spoon until fluffy.
Add egg, milk, and vanilla and stir together until combined. Add flour mixture and stir together until completely combined. Roll up dough into a ball and chill at least 30 minutes and up until 1 hour.
Preheat oven to 325°. Roll out dough on a lightly floured work surface and use a glass to cut out circles for taco shells.
Make aluminum foil holders by rolling foil over a paper towel roll and cutting them in half. Fold sugar cookie tacos over aluminum foil holders and bake 10 minutes. Let cool slightly on holders.
Heat broiler. Assemble tacos: Remove shells from paper towel holder and flip over. Top with mini marshmallows, chocolate, and crushed graham crackers.
Broil until golden and melty, 2 minutes. Serve.
