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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

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.

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.

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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.

box of bonbon cookies
Pack your cookies in a box or tin for gift giving

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Chocolate 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

Scale

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:

  1. In a medium sauce pan, combine chocolate chips and butter. Cook and stir over low heat until melted and smooth.
  2. 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.
  3. 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.
  4. 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℉.
  5. 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.
  6. 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.

Keywords: cookies, almonds, chocolate, holiday

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plate of chocolate almond bonbon cookies
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11 Comments

  1. Oh my goodness those all look delicious. I am especially partial to anything raspberry. And because I have lots of raspberry jam in my pantry, I need to make some of these pretty darn quick.

    Thanks for all the recipes.

    Have a Merry Christmas.

    Connie

  2. These look yummy!! I had never heard about some of these cookies. I may have to try some. I found you from Turning the Table Thursday. Have a Merry Christmas!

  3. The cocoa mocha cookies remind me of goat hooves. I bet my kids would love it if I made them and said that they were goat hoof cookies. Thank you for the recipes. 🙂

  4. Laurie Neverman, The Common Sense Woman says:

    Connie – I'll be makign some more raspberry ones soon, too, as the first batch is nearly gone. I hope you enjoy them.

    frugal mommy – thanks for stopping by.

    Deborah – My son likes the coffee cookies, and he doesn't evne like coffee. They do look a bit like hooves. 🙂

  5. Do you have to use Coconut Oil? Where I live, you can’t find stuff like that; sorry. So, is there substitutions that I can use for some of these hard to find ingredients.

  6. So pretty! At first, I thought the coffee bean cookies looked like little reindeer paw prints … I really thought that was what they were supposed to be!

  7. Thanks for making this easy. These raspberry ribbons look pretty, aren’t too sweet and are fairly easy. Just what I’ve been looking for.

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