Glazed Bonbon Cookies Recipe
Glazed Bonbon Cookies Recipe photo by Taste of Home
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Glazed Bonbon Cookies Recipe

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The chocolate in the middle of these cookies is such a fun surprise. And the dough is so simple to make, with just the right amount of sweetness. —April Shuttleworth, Fort Wayne, IN
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + standing
MAKES:18 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + standing
MAKES: 18 servings


  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup semisweet chocolate chips
  • 1/2 cup vanilla frosting
  • Sprinkles

Nutritional Facts

1 cookie: 151 calories, 7g fat (4g saturated fat), 14mg cholesterol, 73mg sodium, 20g carbohydrate (11g sugars, 0 fiber), 1g protein.


  1. Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. (Dough will be crumbly.)
  2. Press a tablespoon of dough around five chocolate chips, covering completely. Repeat with remaining dough and chocolate chips. Place 2 in. apart on ungreased baking sheets. Bake 12-15 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
  3. For glaze, place frosting in a microwave-safe bowl. Microwave on high 10-15 seconds or until melted; stir until blended. (Frosting may separate slightly when warmed but will become smooth after stirring.) Dip tops of cookies in glaze or spoon glaze over cookies; top with sprinkles. Let stand until set.
    Freeze option: Freeze unglazed cookies in freezer containers. To use, thaw cookies in covered containers and decorate as directed.
    Yield: 1-1/2 dozen.
Originally published as Glazed Bonbon Cookies in Simple & Delicious December/January 2014

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DebraEnslen User ID: 2577969 123511
Reviewed Dec. 16, 2013

"Yes. I agree; something is missing. I'm in the middle of making these cookies and my dough is, well....not dough, just dry ingredients mixed together in a bowl. I am going to try to add some milk and more salt (per "glasscat"); I hope it turns out, as I was making these for my Christmas cookie packages and would hate to waste my time on something I can't give to others. We'll see......

Update: I ended up adding 5 tbsp. milk (I doubled the recipe, so it would be 2-1/2 tbsp. for the recipe as written), and that seemed to do the trick. I just tasted the finished cookies and they are very tasty - not too sweet. I don't know about having to add more salt; I did sprinkle a bit more in, but I don't think it needed it and I'm glad I didn't add too much extra. So overall, the cookies are good; they will look (and taste) great in my Christmas cookie packages this year. I would definitely make them again; I'll just note on the recipe the changes that I made."

glasscat User ID: 3451211 126810
Reviewed Dec. 15, 2013

"I think something was left out of this recipe. The dough was like dry beads and didn't hold together at all. I ended up adding 4 tablespoons of milk to it. It could also use more salt."

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