Chocolate 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.

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Traditionally Mexican wedding cookies are made without chocolate, and similar recipes have different names depending on the country.

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Ingredients for Chocolate Wedding Cookies

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Give the nuts a light toasting before pulsing them. You want to end up with a coarse powder like this.

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Mix all the dry ingredients together in a separate bowl and whisk to combine.

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Cream the wet ingredients together, then add the dry ingredients. Wrap and place in the fridge for 1 hour.

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Bake them on a parchment or silicon lined baking sheet in the oven at 350 degrees, for 15 minutes.

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Once the cookies are done baking, leave them on the baking sheet for 5 minutes. Then roll them in powdered sugar while they are slightly warm.

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Allow cookies to cool on a baking rack or plate, and serve with an extra dusting of powdered sugar.

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Try my recipe for Chocoflan

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