Easter Cookie Bonbons (for Selling)

Coarsely break the cookies in a bowl; uniformity is not necessary.

Mix the skinless, unsalted roasted peanuts into the broken cookie mixture and combine thoroughly.

In a saucepan, add the sugar, cocoa powder, milk, and unsalted butter.

Heat the saucepan over low heat, stirring continuously until the mixture begins to boil.

Once it boils, continue cooking and stirring for about 3 more minutes until the syrup is very smooth and glossy.

Remove the syrup from the heat and let it cool slightly.

Pour the slightly cooled syrup over the cookie and peanut mixture and mix well until all ingredients are completely coated.

Cover the dough directly with plastic wrap and let it rest in the refrigerator for approximately 30 minutes.

Shape the bonbons into portions of about 50g each, or your preferred size, and set them aside.

Melt the chocolate for the coating, using a double boiler or microwave, ensuring it is very smooth.

Add chopped peanuts to the melted chocolate to give texture to the coating.

Dip the shaped bonbons, one by one, into the chocolate and place them on a surface lined with parchment paper to set.

After the bonbons are set, wrap them individually, focusing on presentation.