Description
When you hear Peanut Butter Pretzel Cookie Dough Truffles, imagine a ball of edible cookie dough—peanut butter-forward, studded with crushed pretzels for crunch and salt—then dipped in chocolate and finished with a topping (pretzel bits, sea salt, chocolate drizzle). The result is a decadent mini-treat that doesn’t require baking (apart from heat-treating the flour) and hits multiple textures and flavours in one bite: the softness of the dough, the crunch of pretzels, the richness of chocolate, and the salt-sweet balance.
Ingredients
Cookie Dough Filling
½ cup (113g) unsalted butter, softened
½ cup (120g) creamy peanut butter (not natural, for best texture)
½ cup (100g) brown sugar, packed
¼ cup (30g) powdered sugar
1 tsp vanilla extract
1 cup (120g) all-purpose flour (heat-treated — see note)
¼ tsp salt
⅔ cup crushed pretzels (leave some chunky pieces)
½ cup mini chocolate chips (optional but recommended)
Chocolate Coating
10–12 oz chocolate (milk, dark, or semi-sweet)
1–2 tsp coconut oil or vegetable oil (for smoother coating)
Topping (optional)
Crushed pretzels
Flaky sea salt
Mini chocolate chips
Drizzle of peanut butter or white chocolate
Instructions
1. Heat-Treat the Flour (for safe eating)
Spread flour onto a baking sheet and bake at 350°F (180°C) for 5–7 min, or microwave in 30-sec bursts (stir between) until it reaches 165°F internally.
2. Make the Dough
Beat butter, peanut butter, and sugars until creamy.
Mix in vanilla, salt, and flour.
Fold in pretzels and chocolate chips.
Dough should be thick — if too soft, chill 10–15 mins.
3. Roll into Balls
Scoop ~1 tbsp at a time and roll into balls.
Place on lined baking sheet and freeze 20–30 mins (helps with dipping).
4. Coat in Chocolate
Melt chocolate + oil in microwave (20–30 sec bursts) or double boiler.
Using a fork or truffle tool, dip chilled dough balls into chocolate.
Tap off excess, place back on lined tray.
5. Decorate
Before chocolate sets, sprinkle crushed pretzels or sea salt.
For drizzle: melt a bit of peanut butter or white chocolate and zig-zag on top.
6. Chill & Serve
Refrigerate 15–20 mins until set.
Store in fridge (1 week) or freezer (2–3 months).
Notes
For an extra touch of flavor and texture, drizzle melted dark chocolate over the truffles and sprinkle with crushed pretzels or sea salt before the coating sets. Keep them chilled for a perfect sweet-and-salty bite anytime!
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
Keywords: peanut butter cookie dough truffles, pretzel truffle bites, no-bake peanut butter truffles, chocolate peanut butter truffles