Cake

Chocolate Chip Mexican Wedding Cakes

Name: Chocolate Chip Mexican Wedding Cakes
Prep time: 20 s
Cook time: 10 s
Total time: 50 s
Yield: 54
Ingredients: 1 cup (2 sticks) buttersoftened; 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 Morselsdivided

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

20 min

Cook

10 min

Servings

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.

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Ingredients

●
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

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.