Description
Soft‑baked, indulgent cookies inspired by Ben & Jerry’s Chubby Hubby ice cream—loaded with chocolate chips, peanut butter chips, crushed pretzels, and Oreo bits for a sweet, salty, crunchy, chewy treat.
Ingredients
Units
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 2 1/2 cups (312 g) all‑purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (180 g) semisweet chocolate chips
- 1 cup (180 g) peanut butter chips
- 1 cup (60 g) crushed pretzels
- 1 cup (100 g) crushed Oreo cookies
Instructions
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy (~2–3 min).
- Beat in eggs one at a time, then stir in vanilla.
- Whisk together flour, baking soda, and salt; gradually mix into wet ingredients.
- Fold in chocolate chips, peanut butter chips, crushed pretzels, and Oreo pieces until evenly distributed.
- Scoop dough balls (≈1½ Tbsp each) onto prepared sheets, spacing ~2″ apart.
- Optional: chill dough balls for 30 min for thicker cookies.
- Bake 10–12 min until edges are golden and centers just set.
- Let cool on baking sheet for 5 min; transfer to wire rack to cool completely.
Notes
- Use block butter at room temperature for best creaming.
- Don’t overbake—cookies should appear slightly underdone when removed.
- Crush pretzels and Oreos into a mix of chunks and crumbs for texture.
- Dough balls can be frozen and baked later—add 1–2 min to baking time.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: ≈240 kcal
- Sugar: ≈17 g
- Sodium: ≈150 mg
- Fat: ≈12 g
- Carbohydrates: ≈28 g
- Fiber: ≈1 g
- Protein: ≈3 g