COOKIES AND CREAM BONBONS

Cookies and Cream Bonbons image

Mix up your cookie options with these chocolate sweets that offer a creamy surprise inside. Simple white and dark chocolate glazes make for an impressive finish.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 30

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter or margarine, melted
1 egg
30 foil-wrapped white chocolate candy drops with chocolate cookie bits (from 10.5-oz bag), unwrapped
1 oz white chocolate baking bar or vanilla-flavored candy coating (almond bark)
1 teaspoon vegetable oil
2 tablespoons semisweet chocolate chips

Steps:

Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheets. In large bowl, mix cake mix, butter and egg with spoon until dough forms (some dry mix will remain).
Shape 1 level measuring tablespoon of dough around each candy, covering completely. Place 2 inches apart on cookie sheet.
Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Make White and Dark Chocolate Glazes. In small microwavable bowl, microwave white baking bar and 1/2 teaspoon of the oil uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small microwavable bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies. Store covered.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 8 g, TransFat 0 g