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Chubby Hubby Cookies

Chubby Hubby Cookies: Sweet & Salty Bliss in Every Bite

Chubby Hubby Cookies offer a delightful blend of sweet and salty flavors with peanut butter, chocolate, and pretzels.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Unsalted Butter Adds richness and moisture; substitute with salted butter only if omitting extra salt.
  • 3/4 cup Brown Sugar Provides depth of flavor; can substitute with coconut sugar for a hint of caramel flavor.
  • 1/4 cup Granulated Sugar Adds sweetness; no direct substitutes.
  • 3/4 cup Creamy Peanut Butter Essential for structure and flavor; use conventional types for best results.
  • 1 Large Egg Binds ingredients; best at room temperature.
  • 1 tsp Vanilla Extract Enhances flavor profile; no substitutions recommended.
  • 1 1/4 cups All-Purpose Flour Provides structure; for gluten-free, use a 1:1 baking blend.
  • 1/2 tsp Baking Soda Essential leavening agent for cookie rise; no alternatives.
  • 1/4 tsp Baking Powder Another leavening agent for fluffy cookies; no alternatives.
  • 1/4 tsp Salt Enhances flavors; opt for unsalted varieties for less saltiness.
For the Crunch and Sweetness
  • 1 cup Semi-Sweet Chocolate Chips or Chunks Adds gooeyness; opt for milk chocolate for a sweeter taste.
  • 1 cup Pretzel Twists (broken into 1/2-inch chunks) Provides a crunchy texture; avoid pretzel dust.

Equipment

  • mixing bowl
  • Hand mixer or stand mixer
  • baking sheet
  • parchment paper
  • spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 3-5 minutes.
  3. Mix in creamy peanut butter, large egg, and vanilla extract until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients on low speed until just combined.
  5. Gently fold in semi-sweet chocolate chips and broken pretzel pieces using a spatula.
  6. Using a cookie scoop, drop dough onto the prepared baking sheet, leaving 2 inches between each.
  7. Bake for 10-12 minutes until edges are golden brown; centers should be slightly underbaked.
  8. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

Choose conventional peanut butter and avoid overmixing to maintain the chewiness. Store in an airtight container.