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Chubby Hubby Cookies Recipe

Chubby Hubby Cookies Recipe
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★★★★★

4.9 from 13 reviews

Delight in the perfect balance of sweet, salty, and crunchy with these homemade Chubby Hubby Cookies. Featuring creamy peanut butter, semi-sweet chocolate chips, and crunchy pretzel twists, these cookies bring together all the textures and flavors for an irresistible treat.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (185g) creamy peanut butter
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Add-ins

  • 1 cup (175g) semi-sweet chocolate chips or chunks
  • 1 cup (60g) pretzel twists, broken into pieces

Instructions

  1. Prepare Oven and Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and aid in easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This creates a smooth base for the cookie dough.
  3. Add Peanut Butter: Beat in the creamy peanut butter until fully combined and creamy, enhancing the rich peanut flavor and texture of the dough.
  4. Incorporate Egg and Vanilla: Add the egg and vanilla extract, mixing just until combined to ensure moisture and flavor without overworking the dough.
  5. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  6. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing on low speed or by hand to avoid overmixing, which can result in tough cookies.
  7. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks to distribute the chocolate throughout the dough evenly.
  8. Add Pretzel Pieces: Carefully fold in the broken pretzel pieces, preserving some crunch by not over-mixing or crushing them too much.
  9. Portion Dough: Using a spoon or cookie scoop, scoop out rounded portions of about 2 tablespoons each onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
  10. Flatten Dough Balls: Slightly flatten the top of each cookie dough ball with your palm or the bottom of a glass to help them bake evenly and achieve the desired texture.
  11. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown and the centers appear soft, keeping in mind cookies will set further upon cooling.
  12. Cool on Baking Sheet: Allow the cookies to cool on the baking sheet for 5 minutes after baking to firm up slightly for easier transfer.
  13. Transfer to Wire Rack: Move the cookies to a wire rack to cool completely, ensuring they maintain their texture and crispness.
  14. Store Properly: Store the cooled cookies in an airtight container at room temperature for up to 3 days. For best texture, especially to preserve crunchy pretzels, enjoy within 48 hours. Cookies can also be frozen for longer storage and thawed when ready to enjoy.

Notes

  • Ensure the butter is softened but not melted for ideal creaming consistency.
  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • For extra crunch, use thicker pretzel twists and break them into medium-sized pieces.
  • Cookies can be frozen in airtight containers or freezer bags for up to 3 months.
  • Use room temperature egg to help the ingredients blend smoothly.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on preference.

Nutrition

Keywords: peanut butter cookies, chubby hubby cookies, chocolate chip pretzel cookies, crunchy peanut butter cookies, homemade cookies

Find it online: https://kitchenbyclara.com/chubby-hubby-cookies-recipe/