14 November 2013

Holiday Cookie: Chocolate Bon-Bon Drops

Recipe photo

From Denny:  These are simple chocolate cookies that your kids could help you make.  You roll the dough into small balls before placing on the cookie sheet.  Little hands love to do fun projects like rolling cookie dough.  The trick is to keep them from stuffing the raw dough into their mouths! :)

These easy cookies are deep-chocolate rich, topped off with a very sweet vanilla glaze.  For the holidays you could top them with a Hershey's chocolate kiss or a bright red cherry or other holiday decoration to dress up the cookie tray.  Better yet, give them away as a holiday food gift and become the favorite friend and relative for life!

Included are reviews of bakers who tried this recipe.  Since I enjoy reading them I thought you might too.

Celebrate Dark Chocolate Queen Duvet

Celebrate Dark Chocolate Queen Duvet

Chocolate Bon-Bon Drops

From:  King Arthur Flour, ingredients list available in ounces and grams as well as volume.  "Tender, deep-chocolate cookies with a rich, sweet vanilla glaze, these bite-sized beauties are perfect for a holiday cookie tray or hostess gift. Topped with a chocolate pearl, or bright red cherry, each cookie is a jewel to the eyes and a gem for the tastebuds."

Hands-on time:  8 mins. to 10 mins.

Baking time:  7 mins. to 10 mins.

Total time:  15 mins. to 20 mins.

Yield:  approx. 2 dozen cookies, depending on size

Tips from our bakers

  • When making the glaze, heavy cream will give the richest, most creamy results. The creaminess of the glaze is a perfect counterpoint to the crisp, shortbread-like consistency of the cookie.
  • While you can choose to skip the chilling step for these cookies, they'll bake up flatter, and not as nicely domed as when chilled.
  • For festive chocolate-peppermint bon-bon drops, replace the vanilla bean paste in the glaze with 3 drops of peppermint oil, and garnish each cookie with a sprinkling of peppermint crunch or crushed candy canes.


Chocolate Cookies

  • 12 tablespoons butter, softened
  • 1/4 cup Double-Dutch Dark Cocoa or Dutch-process (European-style) cocoa
  • 1 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour

Vanilla Glaze

  • 2 cups confectioners' sugar, sifted
  • 1/4 cup heavy cream OR half and half OR milk
  • 1 tablespoon vanilla bean paste or vanilla extract


1) Place all the cookie dough ingredients in the bowl of your stand mixer. Beat on medium speed until a soft, smooth dough is formed. Remove from the bowl, and shape into a 3/4" thick disc. Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.

2) Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into small balls, about the size of a large gumball (a teaspoon cookie scoop is a huge help here). Space evenly on the cookie sheet, leaving about 2" between cookies. Bake for 7 to 10 minutes. Watch the cookies carefully to avoid scorching the bottoms.

3) Remove the cookies from the oven and allow to cool slightly on the pans while you prepare the glaze. For the glaze:  blend the sifted confectioners' sugar with the heavy cream and vanilla bean paste. This glaze will be thick, almost icing consistency. If you use half and half (or milk) and vanilla extract, the glaze will be much thinner and not as rich.

4) Using a teaspoon, portion the glaze over the barely warm cookies. You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well. Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.

Celebrate Chocolate Silver Square Necklace

Celebrate Chocolate Silver Square Necklace


  • 2darnhot2 from KAF Community
  • These are lovely. I took them to a cookie exchange & everyone raved over them.
  • Jen 
  • I just have a question for KAF: I want to make this with the mint glaze suggested in the tips section, but I only have mint extract (no peppermint oil like the "tips from bakers" suggests). How much mint extract do you recommend using to substitute for the 3 drops of peppermint oil? 
    Try using 1/4 teaspoon of extract. Frank @ KAF.
  • Erin from Boston
  • These won me first place at a cookie swap! Everyone LOVED them! 
    Congratulations! ~ Amy
  • Amanda from Vancouver, BC, Canada
  • Loved the texture of the cookie -- reminded me of a cakey brownie! I found the glaze way too sweet for my taste though.
  • Jennifer from Dallas, TX
  • I forgot to say I used I Can't Believe It's Not Butter light (from the tub) rather than butter, and the consistency and taste worked out.
  • Mitchell Geller from Watertown MA
  • Absolutely delicious, and dead easy. The second time I made them I doubled the recipe for the dough only, and omitted chilling, to make a sort of sublime home-made Oreo. The rsponse to these was amazing, and they were really delicious.
  • Sofia from Phoenix, AZ
  • These are fantastic, and it's such a simple recipe! I also made a vegan version using Earth Balance soy margarine instead of butter. Equally delicious.

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