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Hazelnut-Mocha Bonbon Cookies

I adapted a cookie recipe from a cookbook I received at my bridal shower. The little glazed balls have been a favorite ever since.
  • Total Time
    Prep: 40 min. Bake: 10 min./batch + cooling
  • Makes
    3-1/2 dozen


  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 3 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 42 whole hazelnuts
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon instant espresso powder
  • 1-1/2 teaspoons vanilla extract
  • 4 to 5 tablespoons heavy whipping cream
  • 1-1/2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons heavy whipping cream
  • Chocolate and gold jimmies


  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine vanilla and espresso powder until dissolved. Add to creamed mixture. Combine flour and salt; gradually add to creamed mixture and mix well.
  • Shape a heaping teaspoon of dough around each hazelnut, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bottoms are browned. Remove to wire racks to cool.
  • For espresso glaze, place confectioners' sugar in a small bowl. Combine the espresso powder and vanilla until dissolved; add to bowl. Stir in enough cream to achieve a dipping consistency; set aside. For chocolate glaze, combine the confectioners' sugar, chocolate and cream.
  • Dip half of the cookies in espresso glaze. Dip remaining cookies in chocolate glaze; allow excess to drip off. Place on waxed paper and sprinkle with jimmies. Let stand until set.
Nutrition Facts
1 cookie: 103 calories, 5g fat (3g saturated fat), 11mg cholesterol, 24mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.
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