Mexican Hot Chocolate Balls

"My sister made these for Christmas this year and they are really good! The recipe came from a magazine. These cookies are tender and crumbly, like Mexican Wedding Cakes, and are very chocolaty with a hint of cinnamon."
 
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photo by Katzen photo by Katzen
photo by Katzen
photo by EmmyDuckie photo by EmmyDuckie
photo by Mami J photo by Mami J
photo by Debbie R. photo by Debbie R.
photo by Debbie R. photo by Debbie R.
Ready In:
35mins
Ingredients:
7
Serves:
48
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ingredients

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directions

  • Preheat oven to 325°F.
  • Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
  • Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
  • Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
  • Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
  • Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.

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Reviews

  1. I made these for Christmas this year and loved them! They taste even better after they age a few days. I also re-rolled my cookies in the sugar mix later on. The only thing I did differently was to add a tablespoon of cornstarch to the bottom of my cup when measuring the flour. It makes the cookies more tender and we prefer them that way. Also toasted my pecans. Yummy!
     
  2. These were very tasty! Similar to a Mexican wedding cake cookie, only chocolate. And everything is better in chocolate :D Thanks for sharing! Sent for the Holiday Cookie Exchange 2009
     
  3. I submitted the recipe to my local newspaper for their Christmas cookie issue and they were 1 of 25 selected to be printed in the December 2nd Food Section. You know they have got to be delish!
     
  4. This may possibly be the best recipe on Zaar, IMO. I absolutely LOVE these chocolatey little melt-in-your-mouth morsels and I'm not really much of a cookie lover. I've made them three times now, halving the recipe the first 2 times. They are so quick and easy and call for ingredients I always have on hand. I guess the only drawback is the fact that they aren't very pretty. I dip mine in the cocoa/powdered sugar mix twice because if I dip them only once, the oil seeps through and makes them splotchy looking. Thank you for this wonderful recipe!!!!!
     
  5. Fantastic cookies. They're very delicate, crumbly and intensely chocolatey. I added a pinch of chili powder to the second half of the sugar coating, and I have to say, both batches were excellent, but if you happen to like a little spice with your chocolate, the chili powder is an excellent addition.
     
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RECIPE SUBMITTED BY

Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...
 
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