Chocolate Mexican Wedding Cookies Recipe -
Chocolate Mexican Wedding Cookies Recipe

Chocolate Mexican Wedding Cookies

Recipe by  

"A chocolate version of the Mexican Wedding Cookie."

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Ingredients Edit and Save

Original recipe makes 16 cookies Change Servings


  1. In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
  2. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
  3. Gradually add the dry ingredients to the creamed mixture.
  4. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
  5. Preheat oven to 325 degrees F (180 degrees C).
  6. Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
  7. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

A REAL hit with all of my family and friends. This was my annual "new" Christmas cookie, and everyone raved, although I got a few frowns at the richness and obvious level of fat and calories. After four batches, it was a bit too much grating of chocolate (hint: you do not need to purchase expensive German baking chocolate, but a large,firm and thick Hershey's Special Dark bar works just as well and costs $1.00 at WalMart...try freezing it for an hour before grating...all chocolate gets mushy when you're grating down to the last teensy bit, unless you have a food processor that can be cleaned after doing chocolate). I used unsalted butter and added one-fourth tsp. salt. I didn't taste any noticeable difference with the cinnammon, but I kept putting it in there. I had to bake 22 minutes to get a bit more crunch to the outside, yet the inside was still nice. At 18 minutes the cookie was quite soft and crumbly. The chocolate powdered sugar coating was really the best part of the recipe. Thanks for a great new hit!

Most Helpful Critical Review
Mar 11, 2008

I made this for my sister in law's bridal shower. She's getting married in Mexico so we had a fiesta party for her. I used Hershey's Dark Chocolate as others suggested. It's ok - not my favorite cookie. All the guests at the party loved it though. It's a crumbly cookie. I like my cookies chewy.

Oct 25, 2003

This recipe is very good, but EXTREMELY chocolatey! I found that some of the chilling time could be cut down by placing the dough in a freezer. But the recipe is not hard to make.

Dec 31, 2004

I made these cookies and Mexican Wedding Cookies I for a Cinco de Mayo party - the adults and kids loved them. Soft, pillowy texture if you bake on parchment paper. I will make again!

Sep 26, 2003

This is a very good cookie for those allergic to eggs. It isn't too sweet. I left the pecans out and it was still very good.

Jun 23, 2005

Made these for an "international" party. Very nice texture, light and crumbly. Different from your average cookie. I will definitely make these again.

Feb 25, 2005

These were great! My family loved them, and will use this reciepe again next year if not sooner.

Jun 22, 2006

Crumbled while I was trying to roll them at the end. Grating was too much of a hassle and didn't work out well. Not enough taste to them.


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  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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