Make the cookie dough shells: Preheat the oven to 350°F (175°C). In a medium bowl, beat together softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Add milk and salt, mixing until combined. Gradually add the flour and stir until a dough forms.

Shape the shells: Divide the dough into 6-8 portions and roll each into a ball. Flatten each ball into a small circle and gently shape them into taco shells. Place on a baking sheet lined with parchment paper.

Bake the shells: Bake for 8-10 minutes, or until golden around the edges. Let them cool completely.

Make the cheesecake filling: Beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and heavy cream, then beat until the mixture holds stiff peaks. Fold in mini chocolate chips.

Assemble the tacos: Once the shells are cooled, fill each with the cheesecake mixture using a spoon or piping bag.

Garnish: Top with extra mini chocolate chips, sprinkles, and drizzle with caramel sauce.

Serve: Chill the filled tacos in the fridge for 30 minutes before serving.