Chocolate Chip Mexican Wedding Cakes

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



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 or in a bowl 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.

Nutritional Information

% Daily Value *

  • Total Fat 6.3g 10%
  • Saturated Fat 3.1g 16%
  • Cholesterol 9mg 3%
  • Sodium 35mg 0%
  • Carbohydrates 9.1g 3%
  • Dietary Fiber 0g 0%
  • Vitamin A 3%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 3%
  • Sugars 4.4g
  • Protein 0g

* Percentage Daily Values are based on a 2000 calorie diet.