What are Chubby Hubby Cookies made of?

Chubby Hubby Cookies are made with a unique blend of ingredients that balance sweet and salty flavors. The core ingredients include crushed pretzels, peanut butter chips, milk or semi-sweet chocolate chips, malted milk powder, brown sugar, butter, eggs, and flour. Optional chocolate and peanut butter drizzles enhance flavor and texture.

Can I use other types of chocolate in Chubby Hubby Cookies?

Absolutely! While the original Chubby Hubby Cookies recipe calls for milk or semi-sweet chocolate chips, you can use dark chocolate for a richer bite or white chocolate for a sweeter contrast. Mixing different types also creates deeper, more complex flavor.

Do I need to chill the dough before baking?

Yes—this step is essential. Chilling the dough for 2 to 4 hours helps firm up the butter and allows the flavors in the Chubby Hubby Cookies to develop. It also prevents excessive spreading during baking, leading to perfectly thick and chewy results.

Can Chubby Hubby Cookies be made gluten-free?

Yes, you can make gluten-free Chubby Hubby Cookies by substituting the all-purpose flour with a 1:1 gluten-free baking blend and using gluten-free pretzels. The flavor and texture will still be incredibly satisfying.

What’s the best way to drizzle peanut butter and chocolate?

Microwave peanut butter chips, peanut butter, and coconut oil in 30-second intervals until smooth. Repeat the same for chocolate chips and oil. Let both cool slightly, then drizzle over fully cooled Chubby Hubby Cookies for a smooth, glossy finish.

How long can I store Chubby Hubby Cookies?

Stored in an airtight container at room temperature, Chubby Hubby Cookies stay fresh for up to 5 days. For longer storage, refrigerate for a week or freeze for up to 3 months.

Chubby Hubby Cookies Your New Favorite Sweet and Salty Treat

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

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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