Classic Fudge Bon Bon Cookies: The Irresistible Inside Out Brownie Treat with Hershey’s Kisses
There’s a certain magic in a cookie that surprises you with a gooey, chocolatey center, and that’s precisely what you get with Inside Out Brownie Cookies, affectionately known as Fudge Bon Bon Cookies. This delightful confection traces its roots back to an old Pillsbury Bake-Off recipe, a testament to its timeless appeal and inherent deliciousness. The origins of this recipe are somewhat intertwined, with some believing Hershey’s may have published it at one point—a theory that makes perfect sense given the cookie’s signature feature: a luscious, fudgy chocolate dough wrapped around a melty Hershey’s Kiss. Adding another layer to its history, it’s also plausible that Eagle Brand played a role in distributing this recipe, considering its key ingredient is a can of sweetened condensed milk, which contributes to the cookies’ uniquely tender and rich texture.
These cookies aren’t just a treat for the taste buds; they’re a nod to classic American baking, offering a simple yet profoundly satisfying experience. Imagine a rich, dense chocolate cookie that, with every bite, reveals a warm, melting chocolate kiss at its heart. It’s a double dose of chocolate heaven, easy to prepare, and guaranteed to impress. Whether you call them Inside Out Brownie Cookies or Fudge Bon Bons, their appeal is universal, making them a perfect addition to any dessert table, holiday platter, or simply as a comforting indulgence with a cup of coffee or milk.
Crafting Your Own Inside Out Brownie Cookies: A Simple Guide
The beauty of Inside Out Brownie Cookies lies not only in their exquisite flavor but also in their incredibly straightforward preparation. This recipe is designed for ease, making it accessible even for novice bakers. The entire process begins with creating the rich chocolate dough, a task that requires minimal effort and delivers maximum flavor. You start by gently melting together semi-sweet chocolate chips and butter in a saucepan over very low heat. The key here is to go slow and steady, ensuring the chocolate melts smoothly without scorching. Once you have a glossy, uniform chocolate base, remove it from the heat and stir in the creamy sweetened condensed milk and a touch of vanilla extract. This combination forms the foundational flavor and moistness of your cookies.
Next, gradually incorporate the all-purpose flour into your chocolate mixture. You can choose to do this directly in the saucepan or transfer the mixture to a larger bowl for easier mixing. The goal is to achieve a soft, pliable dough that is easy to handle but not sticky. If you’re a fan of nuts, this is the perfect time to fold in some finely chopped pecans or walnuts for an added layer of texture and flavor, though they are entirely optional. Once your dough is ready, allow it to cool slightly. This step is crucial as it makes the dough less sticky and much easier to work with when shaping.
Now comes the fun part: wrapping the chocolate dough around the star of the show, the Hershey’s Kiss. Take about a tablespoon of the cooled chocolate dough and flatten it in the palm of your hand. Place a Hershey’s Kiss in the center, then carefully mold the dough around it, ensuring the chocolate candy is completely encased. The goal is a smooth, even ball of dough with the Kiss hidden inside. Arrange these delightful spheres an inch apart on an ungreased cookie sheet. While an ungreased sheet works, lining it with parchment paper is highly recommended for easy cleanup and to prevent sticking. Bake these treasures at 350°F (175°C) for approximately 6 to 8 minutes. It’s vital not to overbake them; the cookies will still be soft and appear shiny when they come out of the oven, but they will firm up as they cool, retaining their signature fudgy texture. Overbaking can lead to dry, crumbly cookies, which we want to avoid!
After baking, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This gradual cooling process helps them set properly. For an extra touch of decadence, you can finish these cookies with an additional layer of chocolate. The recipe suggests melting more chocolate chips or simply drizzling melted chocolate over the top. A quick dip of the cookie tops into melted chocolate creates a beautiful, professional finish and adds another burst of chocolate flavor, solidifying their status as true Fudge Bon Bons. Allow the chocolate topping to set before serving to prevent a messy experience.
Maximizing Your Ingredients: Using a Partial Can of Condensed Milk
One of the brilliant aspects of this particular recipe for Fudge Bon Bon Cookies is its incredible adaptability, especially when it comes to using up a partial can of sweetened condensed milk. We’ve all been there – a recipe calls for a specific amount, and you’re left with a half-empty can. Instead of letting it go to waste in the back of the fridge, this recipe provides a perfect, delicious solution. You can easily adjust the ratios of the other ingredients based on how much condensed milk you have on hand, allowing for incredible flexibility and minimizing food waste.
The beauty of this recipe’s scaling capability means you don’t always have to commit to a large batch. If you find yourself with, say, half a can of condensed milk (approximately 7 ounces), you can simply halve the other main ingredients. For example, you would use about 2 tablespoons of butter, 1 cup of chocolate chips, and 1 cup of all-purpose flour. You’d also reduce the vanilla to about ½ teaspoon and aim for around 16 Hershey’s Kisses. This yields a perfectly sized smaller batch, ideal for a cozy night in or when you just need a few sweet treats without being overwhelmed by dozens of cookies.
Even if you have only a quarter can of condensed milk left (roughly 3.5 ounces), you can still whip up a very small batch of these delightful cookies. For this amount, you would adjust the butter to about 1 tablespoon, the chocolate chips to ½ cup, and the flour to ½ cup. A ¼ teaspoon of vanilla would suffice, and you’d need about 8 Hershey’s Kisses. This micro-batch is perfect for satisfying a sudden craving or trying out the recipe for the first time without committing to many ingredients. The principle remains the same: maintain the proportions. The slight adjustments in quantity don’t compromise the cookie’s fudgy texture or rich flavor, which is a testament to the robust nature of this recipe.
This flexibility not only makes the recipe practical but also economical. It encourages mindful cooking and ensures that no precious ingredient goes to waste. So, the next time you open a can of condensed milk for another dessert, remember that any leftovers can quickly transform into these irresistible Inside Out Brownie Cookies. Just remember to use a kitchen scale for more precise measurements if you’re working with unusual fractions, as this will help ensure the perfect dough consistency and a successful bake every time.
The Unrivaled Perfection of Hershey’s Kisses as the Secret Center
It might sound specific, perhaps even a little eccentric, but when it comes to the delightful core of these “Inside Out” cookies, the recipe truly shines brightest with Hershey’s Kisses. While the urge to experiment with different fillings might be strong, experience has shown that other candies simply don’t deliver the same magical result. I’ve personally tried wrapping the chocolate dough around everything from soft caramels to crunchy Oreos, and time and again, the outcome falls short compared to the classic Hershey’s Kiss.
There’s a science and an art to why Hershey’s Kisses are the ideal choice. Their size, shape, and, most importantly, their melting characteristics are perfectly suited for this cookie. As the cookies bake, the Hershey’s Kiss inside softens and becomes wonderfully gooey, creating that irresistible warm, melting chocolate center that defines these treats. Once cooled, the Kiss retains a creamy, distinct chocolate flavor and texture that complements the fudgy cookie dough beautifully. Caramels, while delicious on their own, often become overly sticky and chewy when baked inside the cookie dough, sometimes even oozing out. They don’t offer the distinct chocolate burst that the Kiss provides. Similarly, while Oreos add crunch, their bulk can make the cookie difficult to wrap neatly, and their texture can clash with the smooth, fudgy consistency we’re aiming for.
Beyond the functional aspects, there’s also a nostalgic element. The pairing of a rich, fudgy cookie with a classic Hershey’s Kiss evokes a sense of comfort and familiarity. It’s a combination that has stood the test of time and consistently delivers on flavor and experience. So, my sincere advice would be to stick with Kisses when making these cookies. Don’t underestimate the power of this classic candy to elevate a simple chocolate cookie into something truly special.
And speaking of names, while “Inside Out Brownie Cookies” is descriptive, I believe “Fudge Bon Bons” is a far more fitting moniker. The term “bon bon” immediately conjures images of a small, luxurious confection, often with a decadent filling, which perfectly describes these cookies. The cookie dough itself is incredibly fudgy and rich, resembling a brownie more in its intensity than in its texture, which is more cookie-like. Furthermore, there are many other excellent “brownie cookies” out there that are designed to replicate the chewiness and texture of a brownie. These cookies, with their unique hidden center and smooth, chocolatey shell, are in a class of their own. “Fudge Bon Bons” captures their essence – a bite-sized indulgence, rich with chocolate, and boasting a delightful secret within.
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Recipe
Inside Out Condensed Milk Brownie Cookies or Fudge Bon Bons
Anna
Pin Recipe
Ingredients
- 2 cups semisweet chocolate chips (12 oz or 340 grams, for the cookie dough)
- ¼ cup butter (salted) (56 grams, unsalted butter can also be used, add a pinch of salt if preferred)
- 14 ounces sweetened condensed milk (1 standard can, essential for moisture and sweetness)
- 2 cups all-purpose flour, weigh or measure with a light hand (250 grams, avoid packing the flour for a tender cookie)
- ½ cup finely chopped nuts — optional (pecans or walnuts work wonderfully for added crunch)
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- 32 each Hershey’s Kisses or Dove Chocolates (unwrapped, the classic choice for a gooey center)
Chocolate Topping
- 2 oz semisweet chocolate chips (56 grams, for dipping or drizzling)
- 1 teaspoon vegetable oil (helps create a smooth, dippable consistency)
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare a baking sheet by lining it with parchment paper for easy removal and cleanup.
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In a medium saucepan, combine the 2 cups of semisweet chocolate chips and ¼ cup of butter. Stir continuously over very low heat until the chips are completely melted and the mixture is smooth and glossy. Be careful not to overheat the chocolate.
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Remove the saucepan from the heat. Stir in the sweetened condensed milk and vanilla extract until thoroughly combined. If using, now is the time to fold in your finely chopped nuts. Next, add the all-purpose flour to this chocolate mixture and mix well until a soft, uniform dough forms. You can do this step directly in the saucepan or transfer the chocolate mixture to a larger mixing bowl if you prefer.
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Allow the dough to cool slightly, making it easier to handle. Once cooled, take approximately 1 tablespoon of dough for each cookie. Flatten the dough in your palm, place one unwrapped Hershey’s Kiss in the center, and carefully mold the dough around the candy, ensuring it is completely covered and sealed. Place the shaped cookies about 1 inch apart on your prepared baking sheet.
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Bake at 350°F (175°C) for 6 to 8 minutes. It’s crucial not to overbake these cookies, as they will lose their signature fudgy texture. The cookies will appear soft and slightly shiny when you remove them from the oven, but they will firm up as they cool. Remove them from the cookie sheets and transfer them to a wire rack. Let them cool for at least 15 minutes, or until completely cooled, before applying the topping.
Chocolate Topping (Optional)
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For an extra decadent touch, melt the remaining 2 oz of chocolate chips in a small saucepan with 1 teaspoon of vegetable oil over very low heat, stirring until smooth. Dip just the top of each cooled cookie into the melted chocolate, or use a spoon to drizzle chocolate over them. Place the dipped cookies back on the wire rack and allow the chocolate topping to cool and firm up completely before serving.