Tag Archives: Bon Bon Cookies

Peppermint Pattie filled Bon Bons

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The other day I saw the York Peppermint Patties now came in the mini size, and knowing that one of my friends is very taken with the York Peppermint Patties, I decided I had to try using them as a filling for the Bon Bon cookies. As you might be aware, I like the Bon Bon dough, and like trying to fill it with different flavors. Of course, there are all the different Hershey Kisses anymore, and not just the milk chocolate that the original Bon Bon recipe used. And I have also used the mini Rolos to make a salted caramel filled Bon Bon. What I learned from that experiment was that filled chocolates tend to be harder to use than the Kisses. More about that in a minute.

I used the regular recipe for the dough of the Bon Bon, using almond flour for the nut flour. The tricks with the filled chocolate center are to use plenty of dough in the cookie, to cook it a little under in time, and to cool it longer on a flat surface before moving it to a rack. Let me explain.

Normally, when I make Kiss filled Bon Bons, I use my 1/2 tablespoon scoop to get the dough. When I do the salted caramel (SC) or the peppermint pattie (PP) filled Bon Bon, I need to make certain I have a full Tablespoon of dough to mold around the filling. I use my #60 scoop to collect the dough.

The recipe for the Kiss filled Bon Bons calls for a 12 minute cooking time; I shortened that to 10 minutes for the SC and PP filled Bon Bons. The cookie isn’t quite as brown as with a 12 minute cooking time, but the center hasn’t broken through the dough as often either.

As I learned with the SC filled Bon Bons, the center that liquifies melts the dough on the bottom of the cookie and leaks out. If you move the cookie before that liquid solidifies, it will drip through the cooling rack giving you horns on the bottom of the cookie. So for these versions of the cookie, I let them cool on the baking sheets for 10 minutes before moving them to the cooling racks.

This is a repeat of the recipe for the chocolate filled Bon Bons:

Peppermint Pattie 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 bag York mini peppermint patties

Preheat oven to 350 degrees. 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 (1 full Tablespoon of dough). Press each ball around a mini pattie so that the patties is completely enclosed. Place on ungreased cookie sheet. Bake for 10 minutes—do not overbake. Makes about 2 1/2 dozen cookies.

Cool for 10 minutes on the cookie sheet before moving to the cooling rack.

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

In the photo you will see that the tops of these cookies have some green sprinkles on them. I wanted to identify the “mint” cookies from the chocolate or salted caramel cookies, and using colored disco powder is an easy way to do that without adding texture or taste.

Rolo filled Bon Bon Cookies

Ever since I made the salted caramel filled Bon Bon cookies, I have wanted to make the filling a Rolo rather than the chips I had used; Rolos seem to be the desired source for caramel because they are available at all types of markets. It took me several attempts before I came to what I felt was a success.

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My early attempts would find the cooked cookie cracked and leaking caramel- not something I would want to serve. I had started my attempts by only replacing the chocolate Kiss with the Rolo; then I even tried cutting the Rolo in half since the weight of the Rolo is almost twice the weight of the Kiss.

Finally, I decided I had to see how others were keeping the Rolo embedded in their cookies. The place I focused was a website where the author – Sally- was making a caramel embedded chocolate chip cookie. I started by following her recipe and making a batch of the cookies. I must say, they answered the question about how to embed a Rolo in a chocolate chip cookie. If you like that idea for a cookie, then head on over to the website and check it out –Sally’s Baking Addiction.
These salted-caramel chocolate chip cookies are really big- about 3.5 to 4 inches in diameter!

I have a couple notes from making Sally’s recipe. She reserves a half cup of chocolate chips for pressing onto the top of the cookie just before baking; I found that probably 1/4 cup of chocolate chips was enough to reserve, but I would not put the rest into the dough- the 1/2 cup there is enough. Making the dough does not need a mixer; a whisk and spatula are enough as the dough is quite soft at this point. It hardens in the refrigerator, and then is almost too hard to scoop; you may want to wait more than 10 minutes for it to soften after it comes out of the refrigerator. Because the cookies are so large, I found it safest to move them from the cookie sheet to the wire racks using a pan cake turner.

From making that recipe, I learned three things that I needed to change in the Bon Bon recipe to use it with the Rolos.

  • The amount of dough surrounding the Rolo has to be increased.
  • The cooking temperature needs to be decreased.
  • The cookies need to be cooled on a flat surface, not a wire rack.

In making the chocolate chip cookies, Sally uses a total of 3 Tablespoons of dough. Now her dough has chocolate chips in it, so the 3 Tablespoons doesn’t translate directly to Bon Bon dough. I tried both 1 Tablespoon and 1.5 Tablespoons and I think the answer is at least 1 Tablespoon and maybe a bit less than 1.5 Tablespoons. Okay, the original chocolate filled Bon Bon I was measuring the dough with a #110 scoop; since a #64 is 1 Tablespoon, the #110 is more like 60% of a Tablespoon, or just under 2 teaspoons. For my experiments, I used a #50 and a #60 scoop. The #60 is just more than 1 Tablespoon (#64) and the #50 is just less than 1.5 Tablespoons (#48).

The Chocolate filled Bon Bon recipe uses an oven temperature of 350 degrees; I noted that Sally uses the temperature at 325 degrees with about the same cooking time. So I lowered the temperature for the Rolo filled Bon Bon by 25 degrees to 325 degrees.

Finally, the above steps stopped the cracking of the cookie and the obvious leaking of the caramel but there is still a soft spot on the bottom of the cookie. (I noticed that Sally’s salted caramel chocolate chip cookies also had this soft spot). If I cool the cookie on a wire rack, the hot caramel sometimes would leak through the soft spot and drop through the holes in the wire rack. If the cookie is cooled all the way on the cooking sheet, then the caramel can’t escape and the cooled cookie looks perfect. Sally cools her cookies for a full 10 minutes on the cookie sheet before moving them, so I suggest the same treatment for the Rolo filled Bon Bon cookies.

Update: I have just made a new batch of these cookies, and found a couple pieces of advice to give you. First, I used the new Mini Rolos instead of the regular Rolos. One advantage is that you do not need to unwrap them; they come without individual wrappings. The second advantage is that you can now use less dough to cover the rolo; I was able to get nearly 100% perfect cookies using my 1 Tablespoon scoop. (Actually it is a #60). I am not changing the recipe below because it still reads correctly. Previously, when I was using the regular Rolos, I had to use my #50 scoop which is more dough (about 1.28 Tablespoons) and thus, a bigger cookie.

I also found that the Rolo wasn’t picking up the salt as much as I desired. To solve that problem, I moistened a paper towel, and placed a few Rolos at a time on it. I placed about a dozen Rolos on the moist towel while I was working on a cookie sheet; by the time I used them, they were picking up the salt nicely.

Rolo 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)
  • 2 Tablespoons course Salt (Sea Salt?)
  • 1/2 bag Rolos

Preheat oven to 325 degrees. Remove foil from about 36 Rolo candies. You may need a few more or less depending upon how big you scoop the balls of dough; I measured the total dough at 48 Tablespoons.

Cream together Crisco and both sugars. Add egg, vanilla and extract. Beat well. Add flour, baking powder, salt and nuts.

Roll at least 1 Tablespoon of dough into a ball. Press a thumb-print into the ball. Pick up a Rolo, press it into the course salt, and then place it into the thumb-print in the dough ball. Press the ball around the Rolo so that the candy is completely enclosed. Place on ungreased cookie sheet. Continue making Rolo filled balls and placing them on the cookie sheet about 2 inches apart.

Bake for 12 minutes—do not overbake. Allow cookies to cool for at least 10 minutes on the cookie sheets before moving them to wire racks to completely cool.

Makes about 2 1/2 dozen cookies.

Salted Caramel Cookies

A few weeks ago, I was at my favorite bake shop – Blake’s Decorette Shop– looking for chocolate and molds in order to make Easter bunnies. I mean, what is Easter without a chocolate rabbit from which to bite the ears? Anyway, in looking at the various types of chocolate, I happened to see a bin that said “Sea Salt Caramel Wafers”. I know how great Salted Caramel tastes; when Mindy and I go to Molly Moons for ice cream, we often have some salted caramel. So, I bought a package. At that time, I didn’t have any idea about how I would use it.

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So, this week I decided to put the salted caramel into cookies. I decided it should go into two different kinds of cookies- Bon Bons, and Chocolate Chip cookies. And I have just finished that exercise and have to say that it really puts a new flavor pallet on those cookies.

The Bon Bon cookies were quite simple to change to use the wafers instead of the candy kiss. I put two wafers in each ball, and the operation was no different than wrapping the dough around the candy kiss. Because the dough has so much nut flour in it, it is easy to handle.

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I can’t say the same for the chocolate chip cookies; I think I have said before that the Toll House cookie recipe is my favorite, and that is what I used this time. The dough is quite sticky, and you need to work around the chocolate chips and chopped nuts. I increased the size of the scoop/disher I was using to try to add more dough and help me seal the two salted caramel wafers inside the cookie. I tried to do an operation similar to wrapping the Bon Bon dough around the wafers. I have since read that you might make two small balls of the dough – about 1 Tablespoon each- and then squeeze the wafers between the two balls. I have also had a suggestion that refrigerating the dough for a while before working with it might make it less sticky. Again, I did not try that this time.