Fudgy Bonbons & Options
Submitted by buslepp
Fudgy chocolate cookie bonbons wrapped around Hershey’s kisses (or caramel, Reese’s, peanut butter, or mint centers) and drizzled with white chocolate. A classic Pillsbury bake-off cookie with surprise centers.
YIELD
5 dozen bonbonsPREP
30 minCOOK
10 minREADY
60 minFudgy chocolate cookies with a molten surprise at the center. A dense brownie-like dough made from melted chocolate chips, butter, and sweetened condensed milk wraps around a Hershey’s kiss, which softens slightly during the short bake into a warm chocolate pocket when you bite in.
The original Pillsbury cookie competition recipe has spawned dozens of filling options over the years: unwrapped caramel bits that melt like volcano centers, halved Reese’s peanut butter cups, a tiny dab of crunchy peanut butter pressed into the dough, or mint chocolate discs. Each one gives the exact same cookie a completely different personality.
Short bake time is the key. 6 to 8 minutes only. The cookies look underdone when they come out (soft and glistening) but firm up as they cool. A drizzle of white chocolate candy coating over the top turns them into bakery-style gift tin cookies.
Kitchen Tips
- Freeze the caramel sheet before cutting if using caramel centers, exactly as the recipe notes. Soft caramel leaks out during baking no matter how well you seal the dough.
- Seal the dough completely around the filling. Any gap and the candy leaks out onto the cookie sheet.
- Use a cookie scoop for consistent sizes. Different-sized bonbons bake unevenly; some burn while others are raw in the middle.
- Let cool fully before drizzling. Warm cookies melt the white chocolate drizzle into a smear instead of the crisp line you want.
Variations
- Try Rolos (caramel-filled chocolate) for an instant caramel center that stays contained inside.
- Use flavored kisses like hazelnut, cherry cordial, or almond for seasonal riffs.
- Roll finished cookies in powdered sugar while still slightly warm for a snowball effect.
Ingredients
Directions
OPTIONS FOR CHOCOLATE KISSES:
If you like caramel centers, take 3ounces of caramel candies and add 1tablespoon of water, heat until melted.
Pour onto a plate so the mix will make a thin, ¼ inchlayer, place in FREEZER until it is hard.
Then, when dough is ready, remove the hardened caramel from the freezer, cut small strips ½ inch wide of the caramel.
Cut these into ½ inch bits, place in center of cookie dough and roll -- make certain dough completely surrounds the It will run out if not completely enclosed. Still good eatin', just not as pretty. 3 ounces will do two recipes probably. Get bite size Reese Peanut Butter Cups, cut into 2 pieces, and do same as above. In place of (2), use crunchy peanut butter, using the BACK of a ¼ teaspoon to touch dough before rolling. Back of spoon allows peanut butter to be wiped onto the dough. Using inside spoon did not work for me. Hard to get out. Peanut butter has stronger flavor than the Reeses Cups, so only a dab is needed. I like mint chocolate. Found some Mintohs at Kroger. These are for candy making, baking, etc., Light mint flavor. Size of a quarter. Place one of these in the dough in place of other options. I tried the chocolate covered peppermint candy that is foil wrapped. It was TOO strong a mint. Overpowering. But that is my taste. Heat oven to 350℉ (180℃). In medium sauacepan, combine chocolate chips andamp;amp; butter, cooking and; stirring over very low heat until chips are melted and smooth. Add sweetened condensed milk andmix well. Lightly spoon flour into measuring cup and level off. Combine flour and; nuts ~if using- in medium mixing bowl, add chocolate mixture and vanilla and mix well. Shape 1 scant tablespoon of dough around each candy kiss, covering completely. Place on ungreased cookie sheet, 1 inch apart. Bake 6 to 8 minutes. The remainder of the recipe directions was to remove the cookies, even though then appear to be soft and glisten. They will harden. When cool, heat vanilla flavored candy coating and the oil, drizzle over cookies.
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