I’ve Tried Dozens of Pillsbury Bake-Off Winners, and This 1994 Recipe Is My Favorite

Years ago, I set out on a mission to cook and taste-test every grand prize-winning recipe from the Pillsbury Bake-Off, going all the way back to the first contest in 1949. Among the sea of delicious winners, there is one recipe that I have found myself coming back to time and time again for the past 30 years.

The $50,000 grand-prize winner in 1994 was called Fudgy Bonbons, and they are nothing short of incredible. These decadent chocolate cookies will elicit “oohs” and “ahhs” every time they're served; they are visually stunning yet so easy to make (you don’t even need to dust off the stand mixer). Make them as a standout cookie this holiday season—and then make them again anytime throughout the year.

What Are Fudgy Bonbons?

Fudgy Bonbons live somewhere in the delectable space between a cookie and a confection. The concept is simple: a pliable, chocolatey dough is wrapped around a classic Hershey's Kiss and baked. Once cooled, each bonbon is decorated with a drizzle of melted white chocolate.

I keep coming back to these Fudgy Bonbons because the recipe is truly perfect. The ingredient amounts are spot on, the instructions are clear and concise, and they consistently turn out exquisite.

How I Make These Treats Festive

I love that Fudgy Bonbons can be a template for creative riffs and festive twists. Over the years, I have swapped classic Hershey's Kisses for other varieties. For a little crunch, I like using the Kisses with almonds, and for a hint of peppermint, the seasonal candy cane-flavored ones are a fun surprise.

It's also fun to play around with the decorative swirl of melted white chocolate on top of the bonbons. The melted white candy coating can be tinted any color, and additional decorations can be added before it sets. Crushed candy canes, sprinkles, or sanding sugar are all great options this time of year.

Fudgy Bonbons should be stored in an airtight container—but this makes them easy to transport for celebrations or edible gift-giving.

Tips for Making Fudgy Bonbons

If you can’t wait to try this recipe, I don’t blame you. Since I've made them countless times, here are my suggestions for a successful batch. 

• Count out and unwrap all the Hershey's Kisses before you begin. Messy hands aren’t conducive to those foil wrappers.
• For a smooth dough, skip the option to add half a cup of finely chopped nuts.
• When scooping the dough to wrap around each chocolate candy, use a one-tablespoon measuring spoon and level it off each time. It is the ideal amount of dough and will ensure each cookie comes out the same size. 
• Once the dough is thoroughly combined, work quickly. As the dough cools, it can become a bit dry and brittle, making it difficult to wrap.
• Don't overbake. The six to eight-minute baking time is just right. If they seem a bit soft, wait a minute or two before transferring them to a wire rack. The short bake time is one of the secrets to the cookies' velvety texture.