Chocolate Filled Bon Bons

This is a easy, simple recipe for cookies that contain a surprise. The center of the cookie is filled with chocolate. And the dough of the cookie is tasty in itself. You can have fun making these cookies with your own ideas of what to put in the center.
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When the recipe came to us, there was only one kind of Candy Kiss – milk chocolate. Now, when I go to the store, I have to make a decision about the kind of Candy Kiss I want to use- original milk chocolate, dark chocolate, almond –center kisses. The list seems endless. I went for the dark chocolate kisses this time.

I have tried other fillings for the Bon Bons, but nothing works as well as the Candy Kisses. One filling I tried was reconstituted dry cherries. I had a partial bag of dry cherries, and thought I would try them. So I soaked then in Kirsh to make them soft again, and then made a recipe of Bon Bons using the soft cherries as the centers. I was disappointed in the outcome; the Bon Bon dough does not cling to the cherries, and so on the first bite, the cherry comes out leaving only the Bon Bon dough for the second bite.

Chocolate Filled Bon Bons

  • 3/4 cup Crisco
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup very finely ground nuts (pecans or almonds)
  • 1/2 bag chocolate kisses (Hershey’s?)

Preheat oven to 350 degrees. Remove foil from 1/2 bag of chocolate kisses. Cream together Crisco and both sugars. Add egg, vanilla and extract. Beat well. Add flour, baking powder, salt and nuts.

Form dough into 1″ balls. Press each ball around a chocolate kiss so that the kiss is completely enclosed. Place on ungreased cookie sheet. Bake for 12 minutes—do not overbake. Makes about 2 1/2 dozen cookies.

You may decorate the tops of cooled cookies with frosting and sprinkles. Or, sprinkle tops of uncooked cookies with chocolate shot.

For the ground nuts, I used almonds; that seemed to make more sense to me since the dough also has almond extract.

To measure out an approximate 1 inch ball of dough, I used one of my many scoops. The smallest one that isn’t marked with a size appears to be about 1 inch in diameter. I seem to use it a lot, as for when I make truffles. I attempted to measure it, and it would be size 128 or 1/4th ounce.

After I have a ball of dough for a cookie, I press the center material into the ball, and then slowly stretch and mold the dough around that center. It is easier than what I can make it sound.
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You will notice in the pictures that some of the Bon Bons have a pink star on the top; that was to identify what I had used in the center of the cookie. Pink was for the red cherries.

3 thoughts on “Chocolate Filled Bon Bons

  1. Elizabeth

    BLESS YOU for posting this recipe. I used to have this as a clipping from a magazine. I found it long ago in a Hershey Kiss holiday baking ad. I have since lost the recipe box I kept it in and with it all my old favorites. I made it so often, I recognize this as the authentic recipe. Thank you for sharing it here! I am so pleased!

    Reply
    1. crary@aracnet.com Post author

      Thanks for the comment. It is interesting because I am getting these recipes from Marlys’s old cookbooks and generally have no idea from where they came. I am going to try something slightly different this fall; I was given a bag of almond flour by a friend who has to take all nuts out of her cooking because of an allergic grandchild. So instead of chopping the almonds I plan to just substitute the almond flour. You might also have noticed that I have used the recipe for other fillings, including Rolos and Peppermint Patties. I also have tried the many versions of Hershey Kisses- almond and dark chocolate, etc. It is a great basic recipe for wrapping around solid fillings. I might have to try wrapping it around some of the truffles I make- mum.

      Reply
      1. Elizabeth

        Do some research…often, when baking gluten free, you need to add some other types of flours to get the right consistency. Not sure it applies to almond flour, but better to know than guess I suppose. If it works, I hope you’ll update us here.

        Reply

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