Chubby Hubby Cookies

Sweet & Decadent!

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!

Title 1

Ingredients:

-cake flour -all purpose flour -malted milk powder -cornstarch  -salt -baking soda -butter -brown sugar -granulated sugar

--eggs -egg yolks -vanilla -chocolate covered peanut butter pretzel nuggets -semi-sweet chocolate -peanut butter chips -chocolate melting wafers -chopped peanuts

1

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.

2

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. Once combined add in the eggs one at a time followed by the egg yolks. Then mix in the vanilla extract. Once smooth, add the flour mixture a little at a time until smooth.

3

Add in the chopped chocolate and peanut butter chips. Mix just until combined. 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.

4

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.

5

Once cooled, melt the chocolate melting wafers in a microwave-safe bowl at 30-second intervals, stirring between each one, until fully melted. 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 refrigerator for 10 to 15 minutes.

Expert Tip: 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 is the best way to get the job done.

Place cooled cookies into an airtight container in a single layer since stacking the cookies could ruin the toppings on them! Store the cookies at room temperature and eat them up within four days!

Storage Tip:

Try these other mouthwatering recipes!

Peanut Butter Pretzel Bites

Cookie Butter Chocolate Chip Cookies

Disney Num Num Cookies

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