Go Back

Chocolate Covered Caramel Cookie Dough Pretzel Cups

Are you a major fan of all things cookie dough? Great! Then these candies are just for you!
Prep Time 30 minutes
Chilling Time 1 hour
Servings 24 candies


  • 2 tablespoons coconut oil softened
  • 2 tablespoons full-fat coconut milk
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup dairy free caramel ice cream topping/sauce or you can make it. I used the butterscotch caramel in my butterbeer recipe
  • 2 - 2 1/2 cups all purpose flour
  • 1/2 cup dairy free mini semi-sweet chocolate chips or finely chopped chocolate
  • 1 - 1 1/2 cups dairy free semi-sweet chocolate
  • 1 tablespoon coconut oil
  • about 24 snack pretzels for topping


  1. Beat coconut oil, coconut milk, and sugar together until combined. Add caramel, salt, and vanilla and mix well.
  2. Add 2 cups of flour fold in just until smooth (depending on the thickness of the caramel you used you may need to add a bit more flour until the dough isn't sticky). Mix in chocolate chips and divide the dough into balls about 2 tablespoons each.
  3. For the shapes I used two different methods, a 24-count mini cupcake pan for the smooth edges or some regular size silicone cupcake molds (paper liners in a cupcake pan would work) to get the frilled edge like Reeses cups. Press dough balls into your chosen mold and place in the fridge to chill for at least 1 hour.
  4. Melt chocolate and oil in a double boiler and remove dough from fridge. Loosen each piece from mold and dip in chocolate, For the minis, place them on a parchment lined plate or tray and for the frilled edge, place them back in silicone/paper-lined cupcake molds. Top the wet chocolate with a pretzel and place trays back in fridge.
  5. Allow chocoalte to harden for at least 15 minutes before devouring!