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Fudge Bonbon Cookies

Source of Recipe

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Fudge Bonbon Cookies

Country Woman November/December 1998
Reviews rate this recipe 4.5 of 5 stars.
Prep: 25 min. Bake: 10 min./batch + cooling
Yield: about 5-1/2 dozen.

These fudgy favorites are double delights—the cookies are flavored with both chocolate chips and chocolate kisses. Drizzled with white chocolate on top, they're fancy enough for a buffet table. —Janice Smith, Cynthiana, Kentucky

Ingredients:
• 2 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 2 cups (12 ounces) semisweet chocolate chips
• 1/4 cup butter, cubed
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 package (12 ounces) milk chocolate kisses
• 2 ounces white baking chocolate
• 1 teaspoon canola oil

Directions:
1. In a large bowl, combine flour and pecans; set aside.

2. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well.

3. Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks.

4. In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.

1 serving (2 each) equals 203 calories, 11 g fat (6 g saturated fat), 10 mg cholesterol, 41 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.