Mexican Hot Chocolate Balls
photo by Katzen
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
48
ingredients
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
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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!
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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!!!!!
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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
Michelle Berteig
United States
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...