Chocolate Chip Mexican Wedding Cakes

Chocolate Chip Mexican Wedding Cakes
Makes:
4
1/2 dozen cookies
Prep Time:
20
minutes
Total Time:
50
minutes
based on 159 reviews
5
These Mexican dessert "cakes" are actually cookies, much loved for their delicate texture and flavor. Here, they're drizzled with chocolate for extra pizzazz.

In this recipe:

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Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup finely chopped nuts
  • 2 to 2 1/2 teaspoons ground cinnamon
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

Directions:

PREHEAT oven to 350º F.

BEAT butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 ½ cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.

BAKE for 10 to 12 minutes or until set and light golden brown on bottom. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight container.


Reviews:

Review This Recipe

A Big Surprise!

 Star(s)

Tiffany Preble from BATAVIA, OH

A co-worker made these for me this holidays and I brought them home to my boyfriend who hates desserts. After a lot of coaxing, he finally tried one and said they were the best cookies he had ever ate. They were easy to make, as long as you stick the recipe, which is easy to follow. Since the cookies are so small, they aren't messy to eat as well.

Read More Reviews

Review This Recipe
  •  Star(s)

    Very Good

    Elisha Packer from United States

    I picked these for my Spanish Project and they turned out really good. It would have been better if they were a little more moist. Overall, very good!

  •  Star(s)

    Elegant and Delicious

    Nyaunu Stevens from Ashford, CT

    These cookies are extremely delicious. They have a light, delicate texture when properly prepared, and are simple to make for even the most inexperienced chefs. They are a shortbread, though, so if you are not a fan of shortbread, you will not like these cookies! Every time I make these they receive high praise and people always request the recipe. They are a nice thing to make if you want to impress people without working too hard. Enjoy!

  •  Star(s)

    Good!

    Lindsey Shepherd from Koloa, HI

    I did not find mine crumbly at all, but very airy and not too sweet, but then that's how we like it here.

  •  Star(s)

    goood

    Jasmine Orantes from MIDDLEBURG, FL

    i did mine they were very good all execpt i burned mine

  •  Star(s)

    It Was Okay

    YER XIONG from MILWAUKEE, WI

    These were okay...they could have been a little more moist though...the chocolate chips made them better.

  •  Star(s)

    Just okay

    Betsy DiMaggio from SALINE, MI

    I found these cookies to be just average. They were quite crumbly and not very sweet. I used white chips instead of chocolate which tasted good, but overall it is not a recipe I would use again. Sorry about that.

  •  Star(s)

    Mexican Wedding Cookies

    Holly Wilkins from LAKE ELMORE, VT

    These are so delicious. Chocolate and cinnamon, with that wonderful crumbly 'short' texture. Especially nice at the holidays, but also yummy in the summer.

  •  Star(s)

    marvelous!

    Whitley Frank from Seattle, Washington

    I had to chose a recipe for my spanish class. I chose this one because it was easy to bake and looked absolutely yummy.

  •  Star(s)

    Alright

    Marlene Rivera from FPO, AE

    I thought they were alright. My son, a picky-eater, on the other hand absolutely loved them. I don't think they'd be all that good if not for the chocolate chips.

  •  Star(s)

    Maahhvelous!

    Kathleen Ward from PAGE, AZ

    I made these "cakes" for a Good-Bye party for our Library Director. They were such a hit they stole the show!! I too had a little trouble with crumbling and think that next time I might try adding an egg. Let me know what you all think!

  •  Star(s)

    Awesome!

    Natalie Benner from Fort Worth, TX

    Oh my goodness these "cakes" were wonderful! I added extra vanilla, nuts and a lot more chocolate chips. They were not too sweet either, with only half cup a sugar and two cups of flower. They were quite a hit at my house and I will most definitely make them again!

  •  Star(s)

    Huge Hit!

    Sarah Phillips from Healdsburg, CA

    I made these for my office's recent Cinco de Mayo celebration and got rave reviews! They were incredibly easy to make, especially for my first time making them. I opted not to use the choc. chips, and made 1/2 the recipe with pecans and 1/2 without. The ones with pecans disappeared instantly!! The common response I got was "they melt in your mouth", and they really do!

  •  Star(s)

    awesome

    lindsey from yokosuka, japan

    these cookies were super easy to make and tasted really great. it was the perfect mix of chocolate and cinnamon. try it out!

  •  Star(s)

    Great !!!

    Linda Randles from NORTH CANTON, OH

    The family and friends really enjoyed these little cakes. I made them because the recipe sounded good and it is. Very easy to make and you can have them anytime.

  •  Star(s)

    Good

    Jennie Wallick from Chandler, AZ

    These turned out tasting very good but I think I may have done something wrong to them becasue they were very crumbly. The taste was great though and I'll try them again.

  •  Star(s)

    Chocolate Chip Mexican Wedding Cakes

    Jane Bruckner from WAUWATOSA, WI

    The only Wedding Cakes I had before this recipe were very good but too sweet. Adding Chocolate Chips gave it more substance. At least that is how my chocolate loving family felt. Finding cookies that are old favorites and changing them to make them more special for my family is a favorite activity of mine.

  •  Star(s)

    Delicious!

    Natalia Riggle from Oklahoma

    I read all of the awesome reviews on this recipe and wanted to try it out for myself. All the reviews were right. This recipe is awesome and delicious. My family loved them. We had company over and they loved them as well. I have always loved Mexican wedding cookies and adding the chocolate chips was such a great idea for this recipe and cookie.

  •  Star(s)

    A Big Surprise!

    Tiffany Preble from BATAVIA, OH

    A co-worker made these for me this holidays and I brought them home to my boyfriend who hates desserts. After a lot of coaxing, he finally tried one and said they were the best cookies he had ever ate. They were easy to make, as long as you stick the recipe, which is easy to follow. Since the cookies are so small, they aren't messy to eat as well.

  •  Star(s)

    wow

    Jo Ann McClure from WEST ALLIS, WI

    These are really fantastic ~ great texture, great flavor. Used to make something like this for Christmas every year, but these we like all year round.

  •  Star(s)

    Awesome Mini Mexican Wedding Cakes

    Michelle Southard from Jamestown, ND

    I made these little cakes for a shower that I gave for a friend of mine. I'm sorry now that I didn't make a double batch. Everyone raved about them. This is a definite winner in my book.

  •  Star(s)

    Great variation

    Gene Emmerich from MERRILL, WI

    Thanks for this great variation on regular wedding cake cookies. I made a batch to share at work for Cinco de Mayo and had to bring in several copies of the recipe the next day. It is a very easy and quick recipe with ordinary ingredients that makes a cookie that's a little more "special" than regular chocolate chip.

  •  Star(s)

    Chocolate Chip Mexican Wedding Cakes

    Vivian Kaaihue from CLARKSVILLE, TN

    VERY EASY TO MAKE, WAS A BIG HIT AT OUR OFFICE WEDDING CELEBREATION. PEOPLE WERE VERY SURPRISED THAT THEY WERE HOME MADE!

  •  Star(s)

    Love them.

    Debra Grady from OAK LAWN, IL

    These were so easy to make and so delicous. I brought them to a friends and she asked me for the recipe. They were a big hit.

  •  Star(s)

    cinnamon

    Rosemary Harris from WEIRTON, WV

    the aroma of cinnamon while baking was wonderful. the cookies are very tasty, the chocolate made it look elegant.

  •  Star(s)

    mex. wedding cakes

    barbara daniels from atco, NJ

    I made these over x-mas and cooked like cookies. Everyone loved them and were so easy to make

  •  Star(s)

    PROJECT FOR MI CLASSE DE ESPANOL

    Alisa McLean from

    I have never written a review before, but thought that everyone should know what a big hit this recipe was in my Spanish 102 class. I doubled the recipe and they were gone within minutes.

  •  Star(s)

    Better than the orginal recipe!

    CHERYL KAULUKUKUI from MANHATTAN BEACH, CA

    I first tasted the original wedding cake recipe at a potluck at work. They were so good that I asked for the recipe. For years now, they have been one of the cookies that I include on my Xmas cookie tray that I give to friends and neighbors. I just wish that I had found this recipe before the holidays. I didn't think these cookies could get any better, but adding the chocolate to them, is just scrumptious. I'm going to make sure I use this recipe next Xmas for my cookie tray, and share this recipe with the person that gave me the original wedding cake recipe. The family has already asked me to make more. Guess I know what I will be doing soon! Better yet, there so easy to make, think I will have them make them for me...I like that idea better!

  •  Star(s)

    Loved Them

    NANCY COWLISHAW from POCATELLO, ID

    I made these for Christmas. I love Mexican Wedding Cakes and this was a nice change in the recipe.

  •  Star(s)

    Chocolate Chip Mexican Wedding Cakes

    Barbara Green from VINCENNES, IN

    These are so good, they just melt in your mouth and you can't wait to eat the next one. I used the white chips instead of chocolate and they were sooo good.

  •  Star(s)

    MARRIED

    DA ORLOSKI from MENTOR, OH

    IF THIS IS A WEDDING CAKE THEN I'M MARRIED. IT IS HARD TO STOP WITH JUST ONE OR TWO OF THESE.

  •  Star(s)

    Cute and Good!

    Mariana Cisneros from BERWYN, IL

    I love them because they look so tempting and its a perfect gift to send abroad.

  •  Star(s)

    light & delicious

    Rose Cohlmia from EUFAULA, OK

    Made these cookies during the holidays as part of my "cookie platter gifts for the neighbors...they thought they were delicious and so pretty with the chocolate swirled on top...I like using the smaller chocolate chips in the recipe...the cinnamon really adds to the recipe....

  •  Star(s)

    Chocolate Chip Mexican Wedding Cakes

    Pamela Stanfield from AKRON, OH

    I just love these. I make them every Easter for the baskets & at Christmas gifts. They are great.

  •  Star(s)

    DELICIOUS

    Terri Colgate from SALINA, KS

    I have always liked the traditional wedding cake cookies but the chocolate chips just make it even better. Thank you for sharing this recipe.

  •  Star(s)

    Mexican Wedding Cake cookies

    Kathleen Whetung from PETERBOROUGH, ON

    These little cookies were the hit of my annual baking tray giveaways. I did alot of varying of the recipe - adding stuff. I used dried cranberries and pecans in one batch, choc chips and walnut crumbs in another. These melt in your mouth and I thank you the recipe.

  •  Star(s)

    Take me to the Altar!

    Tara Green from AURORA, CO

    What a great combination. Who would have thought to add chocolate to these wonerful cookies. They're fun to make and eat. Give them a try.

  •  Star(s)

    My Favorite

    Cheryl Brockett from Clovis, CA

    These cookies have always been my favorite. With Chocolate Chips it is even better. This is a wonderful recipe you must try it!

  •  Star(s)

    Delectable

    Heidi Yelin from SAIPAN, MP

    These are so yummy. Crumbles and melts in your mouth. I loved drizzling the melted chocolate into wild designs - for a different look.

  •  Star(s)

    Chocolate Chip Mexican Wedding Cookie

    RICHARD VOELKER from WAPAKONETA, OH

    These are just great and so easy to do.I put 1 cup of peanutbutter chips in the cookie and melted 1 cup chocolate chips and put that on top.I am so happy with these that they will be one of must do cookies all though the year.Thanks for the recipes.

  •  Star(s)

    Yumm

    Victoria from Livermore, CA

    These cookies are soooooo good! My parents loved them and so did my siblings... and yeah I'll be makin them again and again and again! = )

  •  Star(s)

    Excellent

    Toria from Livermore, CA

    I love the way these cookies just melt in your mouth! My family loves them! Great recipe for any occassion!

  •  Star(s)

    Wedding Cakes Dissapeared!

    steve davis from MIAMI BEACH, FL

    We have always loved the Mexican Wedding Cake cookies til I tried this recipie. OUTSTANDING! The chocolate gives added richness to these already great cookies. A must, especially at holiday cookie time!

  •  Star(s)

    simple

    Rose Tunis from SCRANTON, PA

    I like this recipe very much. You don't have to refridgerate it, just make and bake and eat it. Yum-Yum- They taste very good.

  •  Star(s)

    Yummy

    Janet Hickman from MAIDEN, NC

    I have always liked these cookies without the chocolate, now they are going to be one of my all time favorites.

  •  Star(s)

    Mexican wedding cakes

    Jeanne Mitchell from Custer, SD

    They're extremely easy to make and taste just great! The cookies sure didn't last long in our household and there's only 2 of us! I didn't drizzle the melted chocolate on mine and I also added almond essence to the vanilla - giving it just a hint of almond when eating it. I'll use this recipe for my Xmas bake-off.

  •  Star(s)

    Missing one thing

    Samantha McBarnes from PARDEEVILLE, WI

    I found these cookies to taste even better if you add 1 tsp. of almond and vanilla both.

  •  Star(s)

    Chocolate Chip Mexican Wedding Cakes

    Andrea Perenishko from Monrovia, CA

    Interesting variation. Nice contrast to the regular type. Very good.

  •  Star(s)

    Chocolate Mexican Wedding Cakes

    Arline Parker from Oakland, NE

    These are fantabulous. WE LOVED THEM AND WILL DEFINITELY MAKE THEM AGAIN.

  •  Star(s)

    Chocolate Chip Mexican Wedding Cakes

    Ramona Ornelas from SACRAMENTO, CA

    Easy to mix, easy to bake, and even easier to eat! These little cookies were requested by my grand daughter for her birthday instead of cake, and I used mini morsels in the mix. It was a great hit, and some of the parents requested the recipe. Besides, there was less mess to clean up after the party!

  •  Star(s)

    Mexican Fiesta!

    ROBIN BALL from SHELTON, CT

    I made these treats for my girlscouts during our around the word fiesta! Moms and daughters enjoyed these so much they almost forgot to visit the other countries!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 94
  • Calories from Fat: 56
  • Total Fat: 6.3g (10% of DV)
  • Saturated Fat: 3.1g (16% of DV)
  • Cholesterol: 9mg (3% of DV)
  • Sodium: 35mg (0% of DV)
  • Carbohydrates: 9.1g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 4.4g
  • Protein: 0g
  • Vitamin A: 3% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 3% of DV

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

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Chocolate Chip Mexican Wedding Cakes

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup finely chopped nuts
  • 2 to 2 1/2 teaspoons ground cinnamon
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

 

Directions

PREHEAT oven to 350º F.

BEAT butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 ½ cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.

BAKE for 10 to 12 minutes or until set and light golden brown on bottom. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight container.

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