Chocolate Almond Bonbon Cookies for Parties or Gifts
Chocolate almond bon bon cookies are a special treat that’s pretty enough for gift giving. They look like a chocolate bonbon candy, and inside each cookie is yummy bite of lightly sweetened almond paste.
Chocolate Almond Bonbon Cookies Recipe
Adapted from “Cookies for Christmas“
Ingredients
Cookies:
2 cups (12 ounces) semisweet chocolate chips (I used Enjoy Life)
1/2 cup butter
One 14 ounce can (1 1/4 cups) sweetened condensed milk
1 teaspoon vanilla
2 cups all-purpose flour
One 8 ounce can almond paste
Chocolate topping:
1 1/3 cup chocolate chips or white chocolate chips
3 tablespoons coconut oil
Sprinkles (optional)
Directions
In a medium sauce pan, combine chocolate chips and butter. Cook and stir over low heat until melted and smooth.
Stir in sweetened condensed milk and vanilla. Stir in flour until well blended. Set aside or transfer to a mixing bowl and place in the refrigerator to make it easier to handle.
Cut the almond paste into around 90 pieces. Shape the almond paste into balls containing about 1/2 teaspoon each. I measure one ball, then make the rest based on the size of the first ball.
Once you’ve got the almond paste balls made, wrap each one in about one teaspoon of the chocolate dough to form a 1-inch ball. While rolling out the dough, preheat oven to 350℉.
Place cookies about one inch apart on an ungreased cookie sheet or baking sheet lined with parchment paper. I prefer air bake pans, since they are less likely to burn the cookies.
Bake you chocolate almond bonbon cookies for 6 to 8 minutes, or until chocolate is soft and shiny (do not overbake).
If you are using homemade sweetened condensed milk, you may want to bake a single cookie to make sure the dough is firm enough. The first time I used homemade sweetened condensed milk the cookies were very soft, so I had to add more flour to the dough.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Remove from the cookie sheet and transfer to a wire rack to cool completely.
Chocolate Topping
In a small sauce pan, melt the chocolate chips and stir in coconut oil until smooth. Dip the cookies in the chocolate topping and decorate with sprinkles before the coating sets up, if desired.
Decorating the Cookies
You can use different sprinkles for different holidays, like heart sprinkles for Valentine’s Day, or red and green for Christmas.
Alternatively, you can let the chocolate coating set up, and then decorate with a chocolate swirl of another color.
Which Almond Paste to Use
You must use almond paste made without syrup or glucose. Do not use the garbage in the plastic tubes. It has too much sugar and will ruin the chocolate almond bonbon cookies. I use Solo brand almond paste.
Don’t use marzipan – it has too much sugar and will not work well.
Can I use Homemade Sweetened Condensed Milk?
I used Katie’s recipe for homemade sweetened condensed milk, and the dough was a little soft. I mixed in a little extra flour and it worked just fine.
Another option for when your chocolate dough is a little soft is to chill it before forming the cookies.
Print Friendly Recipe
PrintChocolate Almond Bonbon Cookies
Chocolate and almonds are a classic pairing, and these tasty little cookies combine them in one tasty bite-sized package.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 90 cookies 1x
- Category: Dessert
Ingredients
Cookies:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter
One 14 ounce can (1 1/4 cups) sweetened condensed milk
1 teaspoon vanilla
2 cups all-purpose flour
One 8 ounce can almond paste
Chocolate topping:
1 1/3 cup chocolate chips or white chocolate chips
3 tablespoons coconut oil
Sprinkles (optional)
Instructions
For the cookies:
- In a medium sauce pan, combine chocolate chips and butter. Cook and stir over low heat until melted and smooth.
- Stir in sweetened condensed milk and vanilla. Stir in flour until well blended. Set aside or transfer to a mixing bowl and place in the refrigerator to make it easier to handle.
- Cut the almond paste into around 90 pieces. Shape the almond paste into balls containing about 1/2 teaspoon each. I measure one ball, then make the rest based on the size of the first ball.
- Once you’ve got the almond paste balls made, wrap each one in about one teaspoon of the chocolate dough to form a 1-inch ball. While rolling out the dough, preheat oven to 350℉.
- Place cookies about one inch apart on an ungreased cookie sheet or baking sheet lined with parchment paper. I prefer air bake pans, since they are less likely to burn the cookies.
- Bake you chocolate almond bonbon cookies for 6 to 8 minutes, or until chocolate is soft and shiny (do not overbake).Remove from the cookie sheet and transfer to a wire rack to cool completely.
Chocolate Topping
In a small sauce pan, melt the chocolate chips and stir in coconut oil until smooth. Dip the cookies in the chocolate topping and decorate with sprinkles before the coating sets up, if desired.
You can use different sprinkles for different holidays, like heart sprinkles for Valentine’s Day, or red and green for Christmas.
Alternatively, you can let the chocolate coating set up, and then decorate with a chocolate swirl of another color.
Notes
If you are using homemade sweetened condensed milk, you may want to bake a single cookie to make sure the dough is firm enough. The first time I used homemade sweetened condensed milk the cookies were very soft, so I had to add more flour to the dough.
More Made from Scratch Cookie Recipes
We have dozens of recipes on the site, including a great assortment of cookies, bars, and brownies. They include:
- Chocolate Coffee Cookies (Reindeer Print Cookies)
- Easy Chocolate Brownies
- The Best Sugar Cookie Recipe
- Raspberry Ribbon Cookies
- Lemon Shortbread Cookies