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Pretzel Coated Cookie Butter Truffles

  • Yield: Approximately 12 truffles 1x


  • 4 tablespoons unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • Pinch Kosher salt
  • 1/2 cup cookie butter
  • 1/2 cup speculoos cookies (or graham crackers), finely ground*
  • 1/3 cup cinnamon chips (or substitute white/dark chocolate chips if needed)
  • 1/2 cup pretzels, crushed**
  • *finely grind cookies in a food processor
  • **crush pretzels in a ziploc bag using a rolling pin or carefully pulse in food processor.


  1. Using a stand mixer fitted with the paddle attachment (or a medium mixing bowl with an electic mixture), thoroughly combine butter and brown sugar. Add in vanilla, salt, cookie butter, and ground cookies. Fold in cinnamon chips.
  2. Chill for 30 minutes in refrigerator. Scoop into small truffle-size shaped balls and roll around in the crushed pretzels to coat. Freeze for 30 minutes and serve.