Chocolate Mexican Wedding Cookies
Chocolate Mexican Wedding Cookies are filled with butter, pecans, cinnamon, and mini chocolate chips. Once baked, they are rolled in powdered sugar to resemble little snowballs.
Reader Paul Says: “I did make these Chocolate Mexican Wedding Cookies, they always come out perfect.”
Traditionally, Mexican wedding cookies are made without chocolate; similar recipes have different names depending on the country. I have a tendency to add chocolate to desserts, like my Mexican Chocolate Pecan Pie.
Similar cookies are also called chocolate snowball cookies since they resemble snowballs after being dusted with powdered sugar. The texture of the cookie is slightly crumbly and buttery, like a shortbread cookie.
Ingredients for Chocolate Mexican Wedding Cookies
The ingredients for these Chocolate Mexican Wedding cookies are simple, and since there’s no egg in the batter, a taste test is entirely acceptable!
Unsalted Butter– Allow both sticks of butter to soften slightly for about 30 minutes before starting the recipe.
Sugar– I used powdered sugar in the dough, but granulated white sugar can be used as well.
Pecans– Lightly Toast the pecans before pulsing them. You want to end up with a coarse powder like this.
Alternatively, you can substitute any nuts you like. Follow the same steps of toasting the nuts and crushing them.
Chocolate Chips– I used mini chocolate chips for an even more intense chocolate flavor. You can omit them or substitute mint chocolate chips.
How to Make the Dough
Mix all the dry ingredients together in a separate bowl and whisk to combine.
In a stand mixer with the paddle attachment, cream the softened butter and sugar until light and fluffy. Add the vanilla and cream until combined.
Then, slowly add the dry mixture to the butter and beat it at low speed. Add the chocolate chips and mix to combine.
Scoop out the dough onto plastic wrap and form a large disc. Wrap and place in the fridge for 30 minutes. At this point, this dough can also be frozen. If you leave the dough in the refrigerator too long, use a large kitchen knife to cut it into 1-inch portions. Then, roll each piece into a smooth ball.
Baking the Cookies
These cookies will not spread much and do not need much space between them. I also slightly flatten the top to make them less round, but that’s a personal preference.
Bake them on a parchment or silicon-lined baking sheet in the oven at 350° F for 15 minutes, being careful not to overbake them.
While the cookies are baking, sift 1 cup of powdered sugar into a bowl. I found that sifting the sugar made it easier to coat the cookies evenly.
Once the cookies are done baking, leave them on the baking sheet for 5 minutes. Then, while they are slightly warm, roll them in powdered sugar.
Serving and Storing the Cookies
Allow cookies to cool on a baking rack and serve with an extra dusting of powdered sugar. Once cooled, cookies can be stored in an airtight container for up to 5 days.
Once baked, they can also be frozen. For best results, freeze-baked cookies without powdered sugar. Allow them to come to room temperature, then roll in powdered sugar.
More Mexican Dessert Recipes
Chocolate Mexican Wedding Cookie Recipe
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Equipment
- Oven
Ingredients
- 1 cup Unsalted Butter slightly softened
- ½ cup Powdered or Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour spooned and leveled into measuring cup
- 1 cup Pecans
- ⅓ cup Unsweetened Cocoa
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon salt
- ½ cup Mini Chocolate Chips
- 1 cup Powdered Sugar sifted into a bowl
Instructions
- Lightly toast pecans. Add them to a food chopper and pulse until they are grounds. You can also add them to a zip top bag and crush with a rolling pin.
- In a medium bowl add all purpose flour, crushed pecans, cocoa powder, cinnamon, and salt. Whisk until combined, and set aside.
- In a stand mixer with the paddle attachment, add both sticks of butter and ½ cup of powdered sugar. Mix on medium speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Add vanilla and mix for an additional 2 minutes.
- Add dry mixture in small batches to butter mixture over low speed until combined. Add in Mini Chocolate Chips and stir to combine.
- Remove the dough onto plastic wrap and form a large disc. Wrap and place in the refrigerator for 30 minutes. The dough can also be frozen at this point or rolled into balls and freeze.
- Preheat oven to 350° F. Line a baking sheet with parchment paper or silicon baking mat.
- Use a 1.5 tablespoon cookie scoop to scoop out the dough and press it down and remove any excess. Gently roll the dough between your hands to form a smooth ball.
- Place dough balls on a baking sheet and flatten the top slightly. The cookies will not spread much and can be placed about an inch apart from each other.
- Bake cookies for 15 minutes, then remove from the oven and leave cookies on the baking sheet for 5 minutes.
- Sift 1 cup of powdered sugar into a bowl. Once the cookies have cooled for 5 minutes, dip them into the powdered sugar. Use a fork to remove them from the bowl and shake off any excess, then place cookies on a wire rack to cool. Sift additional powdered sugar on top of the cookies.
- Once cooled, cookies can be stored at room temperature in an air-tight container for up to 5 days.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
I did make these Chocolate Mexican Wedding Cookies, they always come out perfect. I store them in a decorative tin container and they stay fresh up to 2 weeks or more. I’m surprised that you mention only 4 days for freshness.
So glad you like them, Paul. Yes, you can definitely keep them for longer, but I have to be cautious when recommending storing times and need to follow FDA guidelines. Glad you are able to keep them for so long! Do you mind leaving a star rating as well, I appreciate it!