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Chocolate Chip Mexican Wedding Cakes

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

Chocolate Chip Mexican Wedding Cakes
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    4
    1/2 dozen cookies
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Ingredients

Instructions

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.