Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies

"A chocolate version of the Mexican Wedding Cookie."
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Ingredients

servings 517 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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.

Reviews

Read all reviews 14
  1. 18 Ratings

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Most helpful positive review

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. Af...

Most helpful critical review

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 favor...

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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. Af...

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.

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!

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.

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

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 favor...

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

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.

awesome,and so easy to make. i gave them away last christmas and all ready people are asking for them this year.

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