Cake
Cake
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Chocolate Chip Mexican Wedding Cakes

Level
Easy
Prep
20 minutes
Cook
10 minutes
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
TOLL HOUSE®
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
Ingredients
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.