Chocolate Mexican Wedding Cookies
These light and delicious Chocolate Mexican Wedding Cookies are light and buttery with the perfect balance of chocolate and pecans. This is a chocolatey twist on traditional Mexican Wedding Cookies. So good!
Ingredients
You can find the recipe below. Here’s a quick look at our ingredients!
- Unsalted Butter (we add the salt separately)
- Confectioners sugar
- Vanilla Extract
- All Purpose Flour
- Cornstarch
- Unsweetened Cocoa Powder
- Salt
- Chopped Pecans (We prefer finely chopped)
Making the Chocolate Mexican Wedding Cookies
These cookies are so simple to make. You can find the full, printable cookie recipe below. Here is a quick look at our steps!
- Preheat the oven to 325 degrees F.
- In a medium bowl, combine the flour, salt, cornstarch, and unsweetened cocoa powder. Set aside.
- Add 1/2 cup of confectioners sugar to a different (small) bowl, and set aside. for later.
- Next, add the softened butter and one cup of confectioners sugar to a mixing bowl. Using an electric mixer on medium speed, cream until light and fluffy. Then, mix in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture and mix just until combined. Stir in the finely chopped pecans.
- Roll the cookie dough by the tablespoon into balls approximately 1 inch wide.
- Line them up on an ungreased cookie sheets, about 2 inches apart. You can line the sheets with parchment paper if you’d like.
- Bake for 12-14 minutes until done.
- For the final step, use a pastry brush to apply confectioners sugar to the warm cookies. (Or if you prefer, you can roll them in the bowl of confectioners sugar and tap off the excess.)
- Store the cooled cookies in an airtight container.
These cookies are not only delicious, but also so pretty with their light dusting of powdered sugar! You can see the bits of pecan in the cookie below- so light and flavorful. We hope that you enjoy these as much as we have!
Thanks so much for stopping by today! We have several more cookie recipes for you to try out in our Recipes Section. Some of our favorites are our Chocolate Chip Pudding Cookies, Crispy Oatmeal Cookies, Ginger Snap Cookies, and Oatmeal Coconut Cookies!
If you give this Chocolate Mexican Wedding Cookie recipe a try, we would love for you to leave a comment below!
Chocolate Mexican Wedding Cookies
Ingredients
- 2 sticks unsalted butter, softened
- 1½ cups confectioners sugar, divided (1 cup for the dough, 1/2 cup for brushing on cookies afterwards)
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- 1¼ cups finely chopped pecans
Instructions
- Preheat the oven to 325 degrees F.
- In a medium bowl, combine the flour, salt, cornstarch, and unsweetened cocoa powder. Set aside.
- Add 1/2 cup of confectioners sugar to a different (small) bowl, and set aside. for later.
- Next, add the softened butter and one cup of confectioners sugar to a mixing bowl. Using an electric mixer on medium speed, cream until light and fluffy. Then, mix in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture and mix just until combined. Stir in the finely chopped pecans.
- Shape the cookie dough by the tablespoon into balls approximately 1 inch wide.
- Line them up on an ungreased cookie sheet(s), about 2 inches apart. You can line the sheets with parchment paper if you'd like.
- Bake for 12-14 minutes until done.
- For the final step, use a pastry brush to apply confectioners sugar to the warm cookies. (Or if you prefer, you can roll them in the bowl of confectioners sugar and tap off the excess.)
- Store the cooled cookies in an airtight container.
