Chocolate Chip Mexican Wedding Cakes

Level: Easy
Prep Time: 20 min
Cook Time: 10 min
Cooling Time: 20 min
Yields: 4 1/2 dozen cookies


These Mexican dessert "cakes" are actually cookies, much loved for their delicate texture and flavor. Here, they're drizzled with chocolate for extra pizzazz.


  • 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


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.

Very Good

by E. Elisha , United States on Jan. 2014

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!

Elegant and Delicious

by N. Nyaunu , Ashford, CT on May. 2009

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!


by L. Lindsey , Koloa, HI on Jun. 2008

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


by J. Jasmine , MIDDLEBURG, FL on Feb. 2008

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

It Was Okay

by Y. YER , MILWAUKEE, WI on Feb. 2008

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

Just okay

by B. Betsy , SALINE, MI on Nov. 2007

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.

Mexican Wedding Cookies

by H. Holly , LAKE ELMORE, VT on Aug. 2007

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


by W. Whitley , Seattle, Washington on Mar. 2007

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


by M. Marlene , FPO, AE on Jan. 2007

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.


by K. Kathleen , PAGE, AZ on Aug. 2006

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!