Best 7 Fudge Bonbon Cookies Recipes

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

FUDGY BONBONS

Steps:

• Heat oven to 350°F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
• Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
• Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container.

CHOCOLATE FUDGE BONBON COOKIES

Steps:

• 1. Preheat oven to 350 degrees. In a heavy saucepan over low heat, stir chocolate chips and butter until melted and smooth. Stir in condensed milk, flour and vanilla until well blended.
• 2. Shape one level tablespoon of chocolate chip dough around each candy kiss. Arrange bonbons one inch apart on ungreased cookie sheets. If desired sprinkle a few colored "sprinkles" on bonbons before baking. Bake 6 minutes. Bonbons will be soft and shiny, but will firm up as they cool. Instead of sprinkles you can drizzle a little thin frosting on these to make them look pretty.

ALMOND BONBON COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour., Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners' sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.

BROWNIE FUDGE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
• In a large bowl, whisk together the brown sugar and eggs.
• Next, whisk in the butter, chocolate, and vanilla extract.
• Fold in the flour, baking powder, and salt.
• Finally mix in the chocolate chips.
• Chill in the fridge for 30 minutes, until slightly set.
• Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
• Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
• Enjoy!

NO BAKE FUDGE COOKIES

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.