Peanut Butter Bon Bons
Submitted by mvaughn
Peanut butter bon bons: soft, chewy peanut butter cookie balls coated in melted milk chocolate. A chocolate-peanut butter treat that looks fancy but uses simple pantry ingredients.
YIELD
4 dozenPREP
10 minCOOK
20 minREADY
30 minSoft peanut butter cookies rolled into balls and completely coated in melted milk chocolate for a candy-shop look with homemade flavor. The cookie inside stays tender and chewy while the chocolate shell snaps when you bite through it.
Brown sugar gives these a deeper, more caramel-like sweetness than white sugar, and the combination of peanut butter and shortening creates a cookie that’s rich without being greasy. They bake for just 7-8 minutes, and the recipe is firm about not overbaking for good reason. You want the centers soft so they contrast with the hardened chocolate coating.
The chocolate icing is just milk chocolate chips melted with a touch of shortening for a smoother, more pourable consistency. Shortening keeps the chocolate from seizing up and gives it a glossy finish that sets firm at room temperature.
Kitchen Tips
- Roll the dough into uniform 1-inch balls for even baking and a consistent bon bon shape.
- Let the cookies cool completely before coating in chocolate. Warm cookies melt the chocolate and it slides right off.
- Melt chocolate at 50% microwave power in short bursts. Full power scorches it fast.
- Set coated cookies on a wire rack so excess chocolate drips off cleanly and doesn’t pool at the base.
Variations
- Use dark chocolate chips instead of milk chocolate for a richer, less sweet coating.
- Roll in crushed peanuts or sprinkles before the chocolate sets for decoration.
- Drizzle white chocolate over the set milk chocolate coating for a bakery-style finish.
Ingredients
Directions
Pre-heat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, peanut butter, shortening, Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Form dough into 1-inch (2½ cm) balls. Place 2 inches (5 cm) apart on ungreased baking sheet.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 7 to 8 DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
For icing, place chocolate chips and shortening in microwave Microwave at 50% (MEDIUM) power for 2 to 3 minutes or until chips are shiny and soft (or melt on rangetop in small saucepan on very low heat). Stir until smooth. Cover each cookie with chocolate using spatula or small butter knife. Set on wire cooling rack until chocolate has hardened.
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