Chocolate Mexican Wedding Cookies
Indulge in the rich, nutty decadence of Chocolate Mexican Wedding Cookies, a delightful spin on a classic favorite. These melt-in-your-mouth treats combine buttery shortbread with the deep, bittersweet allure of cocoa powder and the irresistible crunch of toasted pecans. Rolled in a snowy coat of powdered sugar, each bite offers the perfect balance of sweetness and texture. Easy to make with just 20 minutes of prep, these cookies are a standout at holiday gatherings or a luxurious snack any time of year. With their crumbly texture and bold chocolate flavor, these cookies are bound to become a new tradition. Perfect for cookie swaps, dessert platters, or savoring alongside a cup of coffee, they stay fresh for up to a week—if you can resist them that long!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 60 grams powdered sugar
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.25 teaspoons salt
- 120 grams pecans
- 120 grams powdered sugar (for coating)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant. Let them cool completely, then finely chop or pulse in a food processor until about the size of coarse breadcrumbs.
In a large mixing bowl, beat the softened butter and powdered sugar together with a hand or stand mixer until light and creamy, about 2-3 minutes.
Mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the butter mixture, beating on low speed until a soft dough forms. Scrape down the sides of the bowl as needed.
Fold the chopped pecans into the dough until evenly distributed.
Using a small cookie scoop or a tablespoon, scoop out dough and roll it into 1-inch balls. Place each ball about 1 inch apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 14-16 minutes, or until the bottoms are set and slightly firm. The cookies will not spread much during baking.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are completely cool, roll each one generously in powdered sugar until fully coated.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
4153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.5 g | 369% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 399.1 g | 145% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 182.7 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1276 mg | 27% | |
*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.
