Chubby Hubby Cookies
Servings 12 cookies
Chubby Hubby Cookies are inspired by the popular ice cream flavor! The malted vanilla bean dough is loaded with chopped peanut butter pretzels, chopped chocolate, and peanut butter chips!
Ingredients
- 1¾ cups cake flour 230g
- 2 cups all-purpose flour 275g
- 3 tablespoons malted milk powder 35g
- 1 tablespoon corn starch 8g
- 1½ teaspoons salt 5g
- ½ teaspoons baking soda 6g
- 1¼ cups cold unsalted butter 280g, 20 tablespoons
- 1⅓ cups light brown sugar 285g, packed
- ½ cup granulated sugar 115g
- 2 large eggs
- 3 additional large egg yolks
- 1 tablespoon vanilla extract
- 9 ounces chocolate covered peanut butter pretzel nuggets 255g, plus more for topping (optional)
- 8 ounces semi-sweet chocolate 250g, chopped
- 1 cup peanut butter chips 165g
- 10 ounces chocolate melting wafers optional
- 3 tablespoons chopped peanuts optional
Instructions
- Preheat the oven to 425°F (NOT A TYPO). Line 2 to 3 baking sheets with parchment paper and set aside.
- Whisk together the cake flour, all-purpose flour, malted milk powder, cornstarch, salt, and baking soda in a medium bowl. Set aside.1¾ cups cake flour, 2 cups all-purpose flour, 1 tablespoon corn starch, 1½ teaspoons salt, ½ teaspoons baking soda, 3 tablespoons malted milk powder
- In a stand mixer fitted with a paddle attachment, cream together the cold butter and sugars. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute.1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar
- Once combined add in the eggs one at a time followed by the egg yolks. Then mix in the vanilla extract.2 large eggs, 3 additional large egg yolks, 1 tablespoon vanilla extract
- Once smooth, add the flour mixture a little at a time until smooth.
- Add in the chopped chocolate and peanut butter chips. Mix just until combined.9 ounces chocolate covered peanut butter pretzel nuggets, 8 ounces semi-sweet chocolate, 1 cup peanut butter chips
- Roughly chop the chocolate covered pretzels and fold them into the mixture by mixing for about 5 seconds on the stir setting or using a rubber spatula.
- Weigh each dough ball out to 5.8 oz and place on a parchment-lined baking sheet and refrigerate for 15 minutes. If baking at the higher temperature, you can probably bake 6 cookies on a hald-sheet pan. If baking at the lower temperature mentioned in the notes, you'll only be able to bake 4 at a time.
- While the first batch chills, prepare the second batch on another cookie sheet and place it in to chill when you take the first batch out to bake.
- Bake for 9 to 11 minutes.
- Allow them to set on the pan for a couple of minutes before transferring to a wire rack to cool completely.
- Once cooled, melt the chocolate melting wafers in a microwave-safe bowl at 30-second intervals, stirring between each one, until fully melted.10 ounces chocolate melting wafers
- Spoon melted chocolate over the top of the cooled cookies, then sprinkle with chopped peanuts and top with a chocolate-covered peanut butter pretzel. Let harden at room temperature or pop in the refridgerator for 10 to 15 minutes.3 tablespoons chopped peanuts, 9 ounces chocolate covered peanut butter pretzel nuggets
Notes
- You can bake the cookie dough at 375F for 14 minutes for an overall softer cookie and more even bake - they will be flatter and not as domed.
- Medium eggs can be used in this recipe without any further adjustments.
- Once baked and cooled, these cookies can be stored in an air-tight container for up to four days.
- If using salted butter, reduce the added salt to 3/4 teaspoon.
- Do not use room temperature or melted butter in these cookies - cold butter only.
- We found that for the best results, the cookie sheets should be chilled for 15 minutes with the dough. So if you portion out four cookies on a baking sheet and chill for 15 minutes, then pop them in the oven, you can prep the other cookies while the first batch chills, and then they should be ready to go in the fridge when the first batch goes in the oven then they go in the oven when the first batch comes out. This recipe makes 12 cookies, so you’re looking at three batches/cookie sheets in total.
- To make sure the cookies are uniform in size, it’s best to use a kitchen scale. This is also the best way to ensure that your ingredient measurements are correct by using grams instead of cup measurements. This is our favorite kitchen scale (affiliate link).
- These cookies are 5.8 ounces each, and while a kitchen scale is necessary to make sure your weighted measurement is correct, the dough is fairly soft, and using a cookie scoop will help portion it out and shape it. We used our Vollrath No.8 Scoop (affiliate link) and made sure it was a heaping scoopful instead of leveling it off. Most scoops hit the 5.8-ounce mark, but we took away or added a little cookie dough if needed.
- I highly recommend using a stand mixer for this cookie recipe instead of mixing by hand or with a hand mixer. Since this recipe uses cold butter, it is much more difficult to cream properly, so a stand mixer with a paddle attachment (affiliate link) is the best way to get the job done.
- How To Freeze Dough: Portion the dough out onto a parchment-lined baking sheet (the balls can be close together) and flash freeze for 1 hour. Transfer to a freezer bag and remove any excess air and freeze for up to 3 months. Remove from the bag before thawing in the fridge so the dough doesn’t stick to the bag. Bake for 9 to 10 minutes once thawed.
- How To Freeze Baked Cookies: Let the cookies cool completely after baking, then flash freeze for 30 minutes on a baking sheet to make sure the exterior bits of chocolate is firm and reduce the risk of making a mess. Transfer the cookies to a freezer bag and remove as much excess air as possible before freezing for up to 3 months. Thaw at room temperature a nuke in the microwave for 15 seconds before enjoying.
Nutrition
Calories: 781kcal | Carbohydrates: 80g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 386mg | Potassium: 471mg | Fiber: 6g | Sugar: 39g | Vitamin A: 650IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 6mg
Find it online: www.sugarandsoul.co/chubby-hubby-cookies/