Bonbon Cookies

No oven, no fuss, just a bowl of crushed vanilla wafers spiked with Southern Comfort and rolled into chocolate-coated marbles. These bonbon cookies are first cousins to bourbon balls, leaning a little sweeter and a little softer thanks to the corn syrup that binds the dough. The booze does more than carry flavor: it keeps the centers from drying out as they chill in the fridge.

Crushing the vanilla wafers down to a fine, even powder is the one step that needs patience. Big shards stick out of the surface and crack the chocolate shell when you dip. After mixing, the dough should hold together when squeezed; if it crumbles, add a teaspoon more corn syrup or another small pour of liqueur. Melt the chocolate chips with shortening over low heat for a coating that stays glossy and snaps cleanly when bitten.

Chef Tips

• A food processor pulverizes the wafers faster than a rolling pin. Stop when the texture matches fine sand.
• Roll the centers tightly so they don’t fall apart in the chocolate. Chill them for 15 minutes before dipping for a cleaner coat.
• A fork is your best dipping tool. Tap off excess chocolate against the side of the bowl before transferring to parchment.
• The overnight rest mellows the alcohol bite and lets the flavors set into the centers, so don’t rush it.

Variations

• Swap bourbon or dark rum for the Southern Comfort for a slightly different liquor backbone.
• Roll the dipped balls in chopped walnuts or sprinkles before the chocolate sets.
• Replace half the cocoa with espresso powder for a deeper, more grown-up flavor.