Chocolate Bon Bon Cookies a.k.a. Rudolph’s Red Nose Cookies

A rich, candy-like chocolate cookie topped with vanilla frosting and a red peanut m & m reminiscent of Rudolph’s red nose.

These cookies are nothing short of extraordinary! Dutch processed cocoa really makes the chocolate flavor pop. The cookies have the consistency of fudge and a taste to match.

Being there’s no eggs involved the dough is perfectly safe to sample raw. It practically begs for it with the sweet smell of chocolate wafting through the air!

I think these would be cute with candy hearts on them for Valentine’s day or even a Hershey’s kiss.

With a short, simple list of ingredients I know where to turn next time I’m hit with a chocolate craving! These are just plain chocolate dreamy!

Chocolate Bon Bon Cookies a.k.a. Rudolph’s Red Nose Cookies
(adapted from King Arthur Flour)

12 tablespoons butter, softened
1/4 cup Double-Dutch Dark Cocoa or Dutch-process (European-style) cocoa
1 cup confectioners’ sugar
1/2 teaspoon salt
1 + 1/2 teaspoons vanilla extract
1 + 1/2 cups King Arthur Unbleached All-Purpose Flour
Vanilla Frosting
2 -3 cups confectioners’ sugar, sifted
2-4 tablespoons heavy cream, half & half or milk
1 tablespoon vanilla extract or 2 vanilla beans
red peanut M&M’s

1. Beat all the cookie dough ingredients on medium speed in a medium mixing bowl until a soft, smooth dough is formed. Shape into a 3/4″ thick disc, wrap well with plastic wrap and chill for 30 minutes or overnight.

2. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into small balls, about the size of a large gumball (a teaspoon cookie scoop. Space evenly on the cookie sheet, leaving about 2″ between cookies. Bake for 7 to 10 minutes.

3. Cool cookies on wire racks. Meanwhile make the glaze by beating all the ingredients together starting with  2 cups confectioners’ sugar and 2 tablespoons heavy cream adding more as needed until it reaches a spreadable consistency.

4. You can pipe the glaze from a piping bag or zip-top bag with a corner cut off  or use a spoon to drop a teaspoon of glaze over top of each one and swirl into a circle to cover the tops. Top each one with a red M&M. Store in a tightly covered container up to a week.


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