Home » Recipes » Hand-Shaped Cookies » Chocolate Chip Mexican Wedding Cakes

Chocolate Chip Mexican Wedding Cakes

Chocolate Chip Mexican Wedding Cakes

Chocolate Chip Mexican Wedding Cakes

0 from 0 votes
Chocolate Chip Mexican Wedding Cakes
4.4 rating based on 12,345 ratings
4.4/5 (5)
Course: Hand-Shaped Cookies, BallsCuisine: MexicoDifficulty: Easy

Mini chocolate chips update this delicate, melt-in-your-mouth Mexican classic.


  • 1-1/2 cups butter, softened

  • 3/4 cup confectioner’s sugar

  • 1/2 teaspoon salt

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour

  • 2 cups semi-sweet mini chocolate chips

  • 1/2 cup finely chopped pecans

  • extra confectioner’s sugar


  • Preheat oven to 375’F. In large mixer bowl, cream butter, confectioner’s sugar and salt. Beat in vanilla. Gradually beat in flour; stir in chips and pecans. Shape level tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets. Bake in preheated 375’F oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift confectioner’s sugar over hot cookies on baking sheets. Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional confectioner’s sugar if desired. When completely cooled (suggest letting them sit overnight), store in airtight containers. These cookies are very delicate and will fall apart if you try to manipulate them before they have cooled thoroughly.


  • Photo by Heartlover1717 under Creative Commons license.
  • Reviewers, please note the yield.



Name & Location
(example: Sue in LA)
I made these for christmas and everyone loved them! I also made a big batch and took them to work and everyone wanted a copy of the recipe. I would make them again they are the best!
- Denise
I personally did not care for these cookies because I thought they were dry. I will make them again though because my aunt and grandmother LOVED them! So I was happy to make a cookie for others to enjoy on Christmas :)
- Rachel
These cookies are fabulous. They have a crubly texture and really rich flavor. Try making them with dark chocolate chips (chilled or frozen helps). Helpful hint: Make sure to chill the dough for a while before trying to roll them into shape.
- A Baker
My new daugher in law is Mexican. I made them to take to the Red Hat Society Christmas party this Thursday. I tasted a sample. They were great. I will make them again for my daughter in law when she visits in December for the holidays. Yummy crumbly and delicious
- A Baker
they were alright
- Jessica
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: