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 from NESTLÉ® TOLL HOUSE® are an exquisite treat that combines the classic charm of traditional Mexican wedding cake cookies with the irresistible allure of chocolate. These delectable morsels are made with rich NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, adding a burst of chocolaty goodness to every bite.
With their delicate texture and subtle sweetness, these cookies are perfect for any dessert table, offering a delightful twist on a beloved favorite. This easy recipe fits well within the realm of Easy Recipes and can be prepared in under 1 hour, making it ideal for busy schedules or last-minute dessert cravings.
Whether you're looking to impress guests at a gathering or simply want to enjoy a sweet treat at home, Chocolate Chip Mexican Wedding Cakes deliver scrumptious flavor and a charming presentation.
Ingredients
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Directions
Step 1
Preheat oven to 350º F.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
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- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 350º F.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
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