Cookie Dough Bonbons Cookie Dough Bonbons

Cookie Dough Bonbons | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

It's tempting to sneak a taste of dough while making cookies—and while we don't encourage that, these bonbons are egg-free, making them A-OK to eat raw.

  • Prep time 25 minutes
  • Total time 1 hour & 45 minutes
  • Credits : Canadian Living Magazine



In large bowl, beat butter with brown sugar until fluffy; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture just until combined. Stir in chocolate chips.

Roll by rounded 2 tsp into balls. Arrange on waxed paper–lined rimmed baking sheet. Freeze until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat; let cool slightly. Using 2 forks, dip balls into chocolate, tapping forks on edge of bowl to remove excess. Return to baking sheet. Refrigerate until chocolate is firm, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Tip from The Test Kitchen: For the best taste and texture, use good-quality dark chocolate to coat bonbons.

Makes about 18 bonbons.

Nutritional facts per bonbon: about

  • Fibre 1 g
  • Sodium 20 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 108.0
  • Total fat 6 g
  • Potassium 60 mg
  • Cholesterol 7 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g


  • Iron 5.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 2.0
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Baking & Desserts

Cookie Dough Bonbons