Chocolate Chip Mexican Wedding Cakes
Delightfully buttery and melt-in-your-mouth tender, Chocolate Chip Mexican Wedding Cakes offer a unique twist on the classic holiday favorite. These bite-sized cookies are enriched with finely chopped pecans for a nutty crunch and studded with mini chocolate chips for bursts of sweetness in every bite. Rolled in a snowy coating of powdered sugar, these cookies have a festive, wintry charm perfect for entertaining or gifting. With just 20 minutes of prep time and simple ingredients like unsalted butter, vanilla, and all-purpose flour, these treats are as easy to make as they are irresistible to eat. Whether served at a special celebration or paired with a cup of coffee on a cozy afternoon, these Mexican Wedding Cakes are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Powdered sugar (for dough)
- 1.5 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.75 cup Finely chopped pecans
- 0.5 cup Mini chocolate chips
- 0.25 teaspoon Salt
- 1 cup Powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and 1/2 cup of powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, beating on low until just incorporated.
Fold in the finely chopped pecans and mini chocolate chips using a spatula, ensuring they are evenly distributed in the dough.
Roll the dough into 1-inch balls and arrange them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 13-15 minutes, or until the bottoms of the cookies are light golden brown. Avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are fully cooled, roll them in the remaining 1 cup of powdered sugar, coating thoroughly.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 209.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
