A few weeks ago, I was thinking how it’s “that time of year” and I should *hopefully* be hearing from the Girl Scouts main office about their annual recipe contest soon. Well, about a week went by, then there it was–an email in my inbox about the recipe contest! Yippee!
This year, in celebration of the Samoa cookie’s 40th birthday, the contest is all about Samoas! Fine by me, because they are my absolute favorite!
While I’ll be experimenting with a few different recipes, this was the first one I wanted to try. The past couple Monday nights when the girls and I get together to watch The Bachelor, we’ve been going a little cookie dough crazy, so I thought I’d take that theme and go with it. Behold, Samoa cookie dough pops. The composition is edible raw cookie dough (no eggs) chock full of Samoa cookie chunks, covered in chocolate and dipped in more Samoa cookie chunks.
- ¼ cup unsalted butter, softened
- ¼ light brown sugar, packed
- ¼ cup granulated sugar
- ¼ teaspoons coarse salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup flour
- 6 Samoa cookies, crushed to mix into dough
- 1 tub of melting chocolate (I used "ChocoMaker" brand)
- 4 Samoa cookies, crushed for dipping
- Use a food processor to crush Samoa 6 cookies into coarse pieces. Set aside.
- Use mixer to blend together butter and sugars until light and fluffy.
- Add salt, milk, and vanilla and mix on high speed.
- Reduce speed to low and add in flour until fully incorporated. Add 6 crushed Samoa cookies.
- Using your hands, roll dough into 1-1.5 inch balls and place on a cookie sheet lined with wax paper or a silicone mat.
- Crush 4 Samoa cookies in food processor into small crumbs. Pour into a bowl.
- Melt chocolate disks until a uniform liquid consistency is reached.
- Dip cookie dough ball in the melted chocolate, then lightly press it into the crushed cookies and set it on the cookie sheet. Repeat with all of the cookie dough balls.
- Refrigerate until chocolate is solid. Serve and enjoy!
You can eat them right away or store in a sealed container in the refrigerator for later. I prefer them a little chilled; one coworker commented that the flavor reminded her of ice cream!
Update: I have now made these three times, with the most recent batch accompanying us to a Super Bowl party. It’s safe to say they are a hit!