Chocolate Bon-Bon Drops

star rating (21) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: approx. 2 dozen cookies, depending on size

Recipe photo

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.

Chocolate Bon-Bon Drops

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: approx. 2 dozen cookies, depending on size
Published: 01/01/2010

Ingredients

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

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.

Directions

see this recipe's blog »

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.

Reviews

1 23  All  
  • star rating 12/13/2013
  • Bev from Omaha
  • My dough didn't really come out smooth and soft. It was hard and difficult to scoop out the cookies. I also found them to be a bit salty. That said, I will make this recipe again (reducing flour or adding milk to dough and less salt). The cookies were good and really have the potential to be great. If they would have scooped out easier (I tried chilled and at room temp) they would be the perfect cookie for exchanges when you need 6-8 dozen cookies. Easy, good and pretty.
  • star rating 07/05/2012
  • 2darnhot2 from KAF Community
  • These are lovely. I took them to a cookie exchange & everyone raved over them.
  • 06/08/2012
  • Jen from
  • 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.
  • star rating 12/22/2011
  • TW from Decatur, GA
  • Great little cookie and so easy to make a double batch!! perfect!
  • star rating 12/01/2011
  • Erin from Boston
  • These won me first place at a cookie swap! Everyone LOVED them!
    Congratulations! ~Amy
  • star rating 01/24/2011
  • 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.
  • star rating 07/24/2010
  • 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.
  • star rating 07/24/2010
  • Jennifer from Dallas, TX
  • These were awesome! I topped each one with a chocolate chip because I had no chocolate drops or cherries. I also substituted white whole wheat flour for about a third of the flour, and nobody could tell. The only downside was the glaze/topping-- I used vanilla extract and milk, using about half the recommended amount of milk, and it was wayyyyy too runny-- like a very thin glaze. So, I added more powdered sugar, which helped. Still didn't look exactly like the picture, but they were still cute. I would add much less liquid if you are using milk/extract.
  • star rating 05/04/2010
  • Felicia from New Jersey
  • These were absolutely wonderful! I made this recipe for Easter, and it was a big hit. Everyone loved them, especially the children. I plan on making them again this weekend for Mother's Day.
  • star rating 01/29/2010
  • 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.
1 23  All  
bakershotline

Related recipes