Whoa. It’s Friday already?
Didn’t I just share my recipe for the Samoa Cookie Dough Bark saying I would share the recipe for the Samoa Cookie Dough Cups version in the next few days? This week went crazy fast.
So let’s discuss.
I had a little bit of extra cookie dough when I was making the samoa cookie dough bark so I decided to make use of my candy molds which I normally use when I feel like making all sorts of truffles including cupcake-shaped truffles.
You had no idea I was such a crafty baker, did you.
The candy molds are sold in craft stores like Michaels and look like this one below.
Make sure it has those famous ridgy-looking lines.
So this recipe for samoa cookie dough cups is really simple, I promise.
Melt some chocolate, spoon some in each mold. You can use a fancy piping thing or chocolate squeeze bottle but I have no patience for either and never found those methods to work any better than using a little spoon.
Then you plop a little flattened ball of dough down into the chocolate and cover with more melted chocolate.
Let it harden in the fridge for a little bit and then it’s time to eat! So easy, right?!
- Already-prepared Samoa Cookie Dough (or other eggless cookie dough)
- 2 cups of Chocolate for melting (semi-sweet chocolate chips, chopped up chocolate bar, baking melts etc.)
- Candy mold
- Melt chocolate in microwave-safe bowl at 45 second increments, mixing in between, until melted.
- Fill candy molds about half way with melted chocolate.
- Press a ball of cookie dough into the melted chocolate.
- Cover each ball with more melted chocolate until you can’t see it.
- Place candy mold in refrigerator to harden, about thirty minutes.
Please let me know if you try making these cute samoa cookie dough cups or even the samoa cookie dough bark. Both versions are delicious!