Chocolate Mexican Wedding Cookies – a delicious recipe with Chocolate, icing sugar, butter, vanilla, flour, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Melt 3 oz.
3
chocolate as directed on package; cool to room temperature.
4
Meanwhile, grate remaining chocolate; place in medium bowl.
5
Stir in 1/2 cup sugar.
6
Beat butter and remaining sugar in large bowl with mixer until light and fluffy.
7
Add vanilla and melted chocolate; mix well.
8
Gradually beat in flour until blended.
9
Add nuts and salt; mix well.
10
Shape dough into 1-inch balls.
11
Place, 1-1/2 inches apart, on baking sheets.
12
Bake 12 min.
13
or until bottoms of cookies are lightly browned.
14
Cool 5 min.
15
on baking sheets.
16
Add, 1 at a time, to grated chocolate mixture; toss to evenly coat.
17
Place on wire racks; cool completely.
1127
kcal
Calories
77
g
Fat
101
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 oz. Baker's Semi-Sweet Chocolate, divided, 1 cup icing sugar, divided, 1 cup butter, softened, 1 tsp. vanilla, and more.
Yes, Chocolate Mexican Wedding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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