Add a teaspoon of melted chocolate to the mold filling it about half way.
Fill mild half way
Place a cookie dough ball into the wet candy. Do not push the dough into the chocolate. Allow the weight of the dough to fill up the cavity and push the chocolate up to the lip. If you put too much candy in, it will over flow a bit. Just scrap it away with a butter knife or small spatula. Work only a few cups at a time. Don’t fill up all cavities and then add all the balls. You risk the first ones hardening up.
Add the cookie dough not pushing to bottom
Place the tray in the fridge for 5 minutes to allow the chocolate to harden and the dough ball to re-chill. The cups will pop out of the container with a slight push on the bottoms.
I melted peanut butter flavored candy melts in a small bowl and then dipped the top half of the dough ball.
The chocolate cup base is great to hold on to. Just don’t use “hot” fingers and melt the chocolate. Rinse hands in cold water and dry well prior to handling chocolate.
Just dip the top of the dough forming a seal at the middle.
When dipping the top, ensure that all sides of the dough are covered. If there are any gaps between the chocolate and peanut butter tops, just use a tooth pick with a touch of candy to fill in the holes. The chocolate coating seals in the yummy treat .
If you would like to take it a step farther and add a stick. Add it before you dip the top. Using a knife tip, make a small hole in the bottom of the cup (or find a weak point in the chocolate), dip the lollipop stick into some candy melts and insert. Allow 5 minutes for the chocolate at the base to harden prior to dipping the top. This method makes a really cute Cupcake Pop!
These can be stored in a container on the counter for a few days or in the fridge for about 2 weeks.