Inside Out Brownie Cookies, also known as Fudge Bon Bon Cookies, are adapted from an old Pillsbury Bake-Off recipe. I have seen the recipe in a number of places including Cooksrecipes.com. I believe at one point Hershey’s might have published it as well, which would make sense since it’s a fudgy cookie wrapped around Hershey’s Kisses. So long story short, it’s one of those old recipes that people have used over and over through the years.
Here’s the basic version. I have not played with the recipe much, but I suppose there are some things you could do to make the cookies even better. Maybe try White Lily or pastry flour instead of the all-purpose? You could also try using a mixture of semisweet chocolate and chips rather than just chips. Then again, the chips are probably what help give the cookies structure. You could also have a little fun with the nuts and use something like pistachios.
Next time I have half a can of condensed milk leftover from something, I’ll make a half batch of Inside Out Brownie Cookies and try some of the suggestions above.
Inside Out Brownie Cookies
2 cups semisweet chocolate chips
1/4 cup butter (56 grams)
14 ounces sweetened condensed milk — (1 can)
2 cups all-purpose flour (250 grams)
1/2 cup finely chopped nuts — optional
1 teaspoon vanilla
32 each Hershey’s Kisses, it’s important they be unwrapped, lol**
2 oz semisweet chocolate chips (56 grams)
1 teaspoon vegetable oil
Preheat oven to 350 degrees F.
In a large bowl, toss (or just mix, but tossing sounds more fun) together flour and nuts and set aside.
In medium saucepan, combine chocolate chips and butter stirring over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add sweetened condensed milk and vanilla to chocolate mixture and mix well. Add chocolate mixture to flour and mix well. Shape 1 tablespoon of dough around each candy kiss, covering it completely. Shape into a ball and place 1 inch apart on un-greased cookie sheet.
Bake at 350° for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
For chocolate topping:
Melt 2 oz of chocolate chips in a small saucepan with 1-teaspoon vegetable oil and stir until smooth. Dip just the top of the treat in the melted chocolate and set on rack to cool and firm chocolate. Enjoy!
**Seeing “unwrapped” after candy ingredients always makes me laugh, so I include it.