Mexican Chocolate Bizcochitos

Mexican Chocolate Bizcochitos are a spicy chocolate and cinnamon variation on wedding cookies with pecans and a hint of anise.
Mexican Chocolate Bizcochitos

Mexican Chocolate Bizcochitos

By Sue Lau | Palatable Pastime

Today I am  doubling  up with #MexicanRecipes and #FilltheCookie Jar by bringing you a favorite Mexican cookie: my Mexican Chocolate Bizcochitos.

This type of cookie is a variation of the typical wedding cakes cookie which is flavored with cinnamon and anise. I took it one step further by adding a little chocolate  to bring out a Mexican chocolate flavor, which I love.

I think these make the perfect  little bite to have after a nice spicy Tex-Mex kind of meal when you generally feel pretty full. Plus they are great for the kids. The are nicely spiced and the bits of pecans give them the  perfect bit of crunch. They are easily rolled out into balls and flattened before baking. Later, after they cool, a little toss in the Mexican Chocolate Sugar is the perfect finishing touch. I hope you like them as much as we do! I’ve been wanting to make chocolate cookies for a few weeks now!

Mexican Chocolate Bizcochitos

Join me tomorrow as I share my recipe for Pico de Gallo to finish up #MexicanRecipes week.

Then on Saturday I will be sharing my recipe for Kentucky Hot Brown as part of a group of bloggers sharing recipes for Kentucky Derby Day.

Sunday I will be posting with the Sunday Supper group with my recipe for BBQ Chicken Salad.

Beginning Monday I will be sharing recipes for #BrunchWeek all week long, so join me every day!


Mexican Chocolate Bizcochitos

Mexican Chocolate Bizcochitos

  • Servings: 30
  • Difficulty: easy
  • Print

Mexican Chocolate Bizcochitos


  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1 teaspoon anise extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons egg white
  • 1-1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon cinnamon
  • 1/3 cup finely chopped pecans
  • Mexican Chocolate Sugar:
  • 1/2 cup sifted powdered sugar
  • 3 tablespoons unsweetened cocoa
  • 2 teaspoons cinnamon


  1. Preheat oven to 375°F.
  2. Stir together the Mexican Chocolate Sugar in a small bowl and set aside until later (used for dipping the measure cup and coating baked cookies).
  3. Cream together the butter and sugar for the cookies.
  4. Add the extracts and egg white and blend until smooth.
  5. Add flour, baking powder, salt, cocoa, cinnamon and pecans.
  6. Roll into one inch balls and place on baking sheet, flattening into disks with a measure cup bottom dipped in the Mexican Chocolate sugar.
  7. Bake cookies for ten minutes, then allow to cool completely.
  8. Roll cooled cookies in the Mexican Chocolate sugar.

From the kitchen of

Happy #MexicanRecipes
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Mexican Chocolate Bizcochitos

Fill the Cookie Jar!


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