chocolate cherry bon-bons

February 7, 2014

One of the first things I think about when I think about Valentine’s Day is…chocolate.  Ok, sure there is cupid and hearts and flowers, but seriously.  Chocolate comes first.

If you are looking for a homemade chocolate treat to give your love this year, look no further.  Introducing to you, Chocolate Cherry Bon-Bons.


I usually make these for Christmas time, topping them with little snowflake sprinkles.  But considering they chocolate-candy-like texture, and the hidden gem on the inside, I thought they would be just perfect for Valentine’s Day.

I got the recipe from my Betty Crocker Cooky Book and have been making this variety of the bonbon cookie for years.  My page is actually smudged with butter and chocolate.  (A sign of a well used recipe, right?)  It is, surprisingly, a very easy cookie to make…never mind how pretty they are when they are done!


Chocolate Cherry Bon-Bons
Adapted from Betty Crocker, The Cooky Book
makes about 24 cookies

1/2 cup butter, softened
3/4 cup sifted powdered sugar
1 Tbsp pure vanilla extract
1 ounce (1 square) unsweetened baking chocolate, melted
1/2 cups all-purpose flour, sifted or measured by dipping method
1/8 tsp salt
maraschino cherries, rinsed and dried on paper towel

Preheat oven to 350°. Beat together butter, powdered sugar, vanilla, and melted chocolate until well blended. Blend in flour and salt until a soft dough forms. If the dough is too crumbly, add a teaspoon of whole milk or cream until desired consistency is reached. You should be able to form a ball without it falling apart or sticking to your hands.

Using a 2 teaspoon cookie scoop (#60 disher), form the cookie dough into a ball. Make an indentation with your thumb, place a cherry in the middle, and wrap the dough around the cherry to form a ball. Place on an ungreased cookie sheet, 1 inch apart. Bake for 12-15 minutes, or until set. Remove to baking rack and allow to cool.

Bon-Bon Icing

1 cup sifted powdered sugar
1 tsp pure vanilla extract
1 ounce (1 square) unsweetened baking chocolate, melted
2-4 Tbsp heavy cream (or whole milk)

Mix ingredients until dipping consistency is reached. Dip the top of each cooled cookie in the icing. Set on wax paper, and working a small amount at a time, top with desired sprinkles. Allow to set before storing in an airtight container.


Are you baking for your sweetie this Valentine’s Day?


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  • Reply Debi and Charly @ Adorned From Above February 7, 2014 at 3:10 pm

    My husband would love these. I’m pinning.
    Debi @ Adorned From Above

    • Reply Anne February 7, 2014 at 3:58 pm

      I think you would love them too! Thanks for stopping by, and enjoy!

  • Reply Jina February 13, 2014 at 7:34 am

    can I use powdered cocoa instead of baking chocolate?

    • Reply Anne February 13, 2014 at 9:41 am

      I have never tried but looked up ‘substituting cocoa for baking chocolate’…you can see the substitutions here:

      Keep in mind that any substitution is going to change the results a bit. Good luck and I hop you enjoy your treat!

  • Reply Linda February 13, 2014 at 6:53 pm

    Maybe, we’ll see if I’ll be baking. Oh, that’s tomorrow. No, probably not. ha ha Wow. I love your pictures. That’s the way I want my pictures to look. Thanks for linking to What to do weekends. Oh, and the bonbons look good, too. :)

  • Reply Cathy February 14, 2014 at 12:54 am

    These look wonderful! Thank you for linking up at Tasty Tuesdays! Pinning to my Tasty Tuesdays Pinterest Board. Can’t wait to see what you link up next week!

    • Reply Anne February 15, 2014 at 11:42 am

      Thank you for visiting. So glad you like them!

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