Pretzel cookie dough truffles are the best bite-sized treat! Edible, eggless cookie dough is perched on top of a crisp, salty pretzel, then coated in rich chocolate. It's a great sweet treat for the holidays!
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If you are what you eat, I'm currently 82% pretzel cookie dough truffle.
This edible cookie dough treat has everything you could want in one bite (maybe two!). We're using my very favorite eggless cookie dough-that also happens to be butter-free-and putting it on top of salty, crunchy Snyder's of Hanover® Pretzel Snaps. Finally, we're dipping the whole thing in chocolate and topping it with an extra sprinkle of sea salt.
Snyder's of Hanover Pretzel Snaps are pretzel perfection, adding just the right hearty crunch in every bite of this dessert. They're America's favorite pretzel, and they've been perfecting pretzels for over 100 years. Even after all that time, I don't think they found their true calling until now!
Ingredients
For the edible cookie dough truffles
- Coconut oil
- Pure maple syrup
- Pure vanilla extract
- All purpose flour
- Sea salt
- Mini semisweet chocolate chips
- Snyder's of Hanover® Pretzel Snaps
For the chocolate coating
- Semisweet chocolate, broken into small pieces
- Coconut oil
- Sea salt, optional
- White chocolate, melted (optional)
How to make cookie dough truffles
- In a large bowl, whisk together ½ cup coconut oil, maple syrup, and vanilla extract.
- Add the flour and salt, and stir to combine. Fold in the mini chocolate chips.
- Chill the dough in the freezer until firm.
- Grab about 2 teaspoons of cookie dough and roll between your hands into a ball. Press and shape the dough ball to fit onto one of the pretzel snaps, squaring off the corners with your fingers. Repeat with the remaining cookie dough and pretzels, placing finished pretzels on a baking sheet lined with parchment paper.
- Transfer the cookie dough pretzels to the freezer and allow to chill until firm.
- While the cookie dough is chilling, prepare the chocolate coating by melting 12 ounces semisweet chocolate and 1 tablespoon coconut oil in the microwave in 30 second bursts, stirring in between. Heat the chocolate just until melted, then let cool for 5-10 minutes.
- Remove the cookie dough balls from the freezer. Using a fork or candy dipping tool, drop a cookie dough pretzel into the chocolate and coat completely. Allow any excess chocolate to drip off, then return the truffle to the parchment lined baking sheet.
- If topping the truffles with sea salt, sprinkle a bit on top before the chocolate has set, then return to the freezer until chocolate is set.
- Allow truffles to sit at room temperature for a few minutes before enjoying.
Top tips
How to handle raw flour
There is much concern these days about the safety of consuming raw flour. To make your flour safe to eat, simply spread it on a rimmed baking sheet and bake at 350ºF for 5 minutes. Allow the flour to cool before adding to your recipe.
How to roll cookie dough balls
Because the edible cookie dough is made with coconut oil, it will be nice and firm while cold but begin to melt once it warms up. To keep it easy to handle, be sure to roll the balls quickly between your hands. If the dough starts to feel too soft or greasy, simply chill until firm enough to handle.
How to decorate cookie dough truffles
I decorated these cookie dough bites three ways. You could drizzle with dark chocolate, white chocolate, or sprinkle with additional sea salt. Sea salt was my favorite!
How to freeze cookie dough truffles
Edible cookie dough bites freeze beautifully, making them a great treat to make ahead for Christmas and other holidays. Once the chocolate is fully set, simply transfer the cookie dough truffles to an airtight, freezer-safe container and freeze for up to three months.
Tips for customizing this pretzel cookie dough truffle recipe
- Add another one of Snyder's of Hanover Pretzel Snaps to the top before dipping in chocolate for more of a sandwiched cookie dough truffle with extra crunch
- Add ½ teaspoon cinnamon or pumpkin pie spice to the cookie dough for a spiced truffle
- Use Snyder's of Hanover® Mini Pretzels instead of the Snaps
- Pipe white chocolate into snowflake patterns on top, or sprinkle with your favorite seasonal sprinkles
- Use dairy-free chocolate to keep these vegan
FAQ
You'll need to skip the eggs and heat your flour to remove any bacteria. You can read my post on how to make edible cookie dough for a full breakdown on what makes this edible cookie dough safe to eat.
No. While this tastes delicious as raw dough, it lacks some of the necessary ingredients to turn it into an actual cookie. See the customization options below for baked options.
More edible cookie dough recipes
- Vegan Cookie Dough for One
- Peanut Butter Cookie Dough for One
- Double Chocolate Chip Cookie Dough
- Vegan Cookie Dough Bars
- Vegan Chocolate Chip Cookie Dough Ice Cream
- Vegan Cookie Dough Dip for Two
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Pretzel Cookie Dough Truffles
Ingredients
Edible Cookie Dough Truffles
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups unbleached all purpose flour
- ½ teaspoon sea salt
- ¼ cup mini semisweet chocolate chips
- 35 Snyder's of Hanover® Pretzel Snaps
Chocolate Coating
- 12 ounces semisweet chocolate, broken into small pieces
- 1 tablespoon coconut oil
- Sea salt, optional
- White chocolate, melted (optional)
Instructions
- In a large bowl, whisk together ½ cup coconut oil, maple syrup, and vanilla extract.
- Add the flour and salt, and stir with a wooden spoon or rubber spatula to combine. Fold in the mini chocolate chips.
- Chill the dough in the freezer until firm, about 10 minutes.
- Grab about 2 teaspoons of cookie dough and roll between your hands into a ball. Press and shape the dough ball to fit onto one of the pretzel snaps, squaring off the corners with your fingers (be sure to watch the video to see exactly how to do this). Repeat with the remaining cookie dough and pretzels, placing finished pretzels on a baking sheet lined with parchment paper.
- Transfer the cookie dough pretzels to the freezer and allow to chill until firm, another 10-15 minutes.
- While the cookie dough is chilling, prepare the chocolate coating by melting 12 ounces semisweet chocolate and 1 tablespoon coconut oil in the microwave in 30 second bursts, stirring in between. Heat the chocolate just until melted, then let cool for 5-10 minutes.
- Remove the cookie dough balls from the freezer. Using a fork or candy dipping tool, drop a cookie dough pretzel into the chocolate and coat completely. Allow any excess chocolate to drip off, then return the truffle to the parchment lined baking sheet.
- If topping the truffles with sea salt (my personal favorite), sprinkle a bit on top before the chocolate has set.
- If topping the truffles with a drizzle of chocolate, return the truffles to the freezer until the chocolate is set. Transfer any leftover semisweet chocolate to a small piping bag or zip top bag and snip a little bit off the corner, doing the same with the melted white chocolate in another bag.
- Squeeze the bag to drizzle chocolate over chilled truffles, then return to the freezer until all chocolate is set. Transfer frozen truffles to a freezer-safe container and store in the refrigerator for up to one week or the freezer for up to three months. Allow truffles to sit at room temperature for a few minutes before enjoying.
Notes
Tips for customizing this pretzel cookie dough truffle recipe
- Add another one of the Snyder's of Hanover Pretzel Snaps to the top before dipping in chocolate for more of a sandwiched cookie dough truffle with extra crunch
- Add ½ teaspoon cinnamon or pumpkin pie spice to the cookie dough for a spiced truffle
- Use Snyder's of Hanover Mini Pretzels instead of the Snaps
- Pipe white chocolate into snowflake patterns on top or sprinkle with your favorite seasonal sprinkles
- Use dairy-free chocolate to keep these vegan
Nutrition
Be sure to follow Snyder's of Hanover on Pinterest for more inspiration all year long @snydershanover.
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