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Cookies and Cream Bonbons
1 hr 15 min
box Betty Crocker™ SuperMoist™ devil's food cake mix
cup butter or margarine, melted
foil-wrapped white chocolate candy drops with chocolate cookie bits (from 10.5-oz bag), unwrapped
White and Dark Chocolate Glazes
oz white chocolate baking bar or vanilla-flavored candy coating (almond bark)
teaspoon vegetable oil
tablespoons semisweet chocolate chips
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.
Zigzag your glaze for a quick, easy and professional finish.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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