Name: Chubby Hubby Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter, softened; 1 cup creamy peanut butter; 1.5 cup granulated sugar; 0.75 cup packed light brown sugar; 2 large eggs; 2 teaspoon vanilla extract; 3.25 cup all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1.5 cup semi-sweet chocolate chips; 1.5 cup crushed pretzels (for topping)

Where do I start with Chubby Hubby Cookies? If you’re anything like me, the name itself probably conjures up images of pure, unadulterated. And let me tell you, these cookies absolutely deliver. I remember the first time I stumbled upon a recipe for these – I was looking for something new to make. What are some good peanut butter, chocolate chips, and pretzels recipes for a neighborhood potluck? All swirled together just sounded too good to be true. I thought it might be one of those over-hyped internet trends that doesn’t quite live up to the hype. Is Chubby Hubby Cookies a staple in my baking rotation? What are some of the best cookies in the world? Is it true that my kids like them? What is the best way to avoid fancy cakes and pastries? When they want a treat, it’s these bad boys they’re asking for. I’ve even whipped them up when a serious late-night craving hits and I don’t want to spend hours on the couch. How do I bake a whole dessert? They’re surprisingly straightforward, and the payoff is just immense. If you’re a fan of Reese’s Peanut Butter Cup or anything that marries peanut butter and jelly, this is the recipe for you. Chocolate, you are going to adore these.

What are Chubby Hubby Cookies?

So, what exactly are these magical things we call Chubby Hubby Cookies? At their heart, they’re a wonderfully indulgent cookie that takes a classic Peanut Butter cookie and kicks it up several notches. Think of them as the ultimate mash-up of your favorite sweet and salty snacks. The base is a rich, chewy peanut butter cookie dough, but the magic happens when we introduce the stars of the show: generous amounts of milk chocolate chips and crunchy, salty pretzel pieces. These aren’t just tossed in; they’re artfully swirled and folded into the dough, creating pockets of gooey chocolate and satisfying crunch in every single bite. The name, I’ve heard, is a playful nod to just how irresistible and satisfying these cookies are – they’re so good, you might just want to cuddle up with a whole batch! It’s essentially a flavor explosion designed to hit all the right notes: creamy peanut butter, sweet chocolate, and that addictive salty crunch from the pretzels. It’s a combination that just works, a symphony of textures and tastes that makes it hard to stop at just one.

Why you’ll love this recipe?

Honestly, there are so many reasons why this Chubby Hubby Cookie recipe has earned a permanent spot on my recipe card. First and foremost, the flavor is out of this world. It’s that perfect sweet and salty combo that so many of us crave. The Peanut Butter is rich and nutty, the chocolate chips melt into gooey pockets of pure happiness, and the pretzels? Oh, the pretzels add this amazing salty crunch that cuts through the sweetness and just makes everything pop. It’s a flavor profile that keeps you coming back for more, and I’ve never met anyone who didn’t immediately fall in love with them. Beyond the taste, though, is the sheer simplicity of it all. Despite tasting like they came from a fancy bakery, these cookies are surprisingly easy to make. I can whip up a batch even on a busy weeknight when the craving strikes. It’s one of those lifesaver recipes that makes you feel like a baking wizard without all the fuss. And let’s talk about cost-effectiveness! The ingredients are all pretty standard pantry staples, making it an affordable treat to make for your family or to share with friends. Plus, they’re incredibly versatile. While I adore them just as they are, you can totally play around with the mix-ins. Want to add some chopped peanuts? Go for it! Prefer dark chocolate? Absolutely. Maybe some toffee bits? Why not! What I love most about this recipe is that it feels both familiar and excitingly new. It takes a classic cookie and gives it a fantastic twist that’s both comforting and incredibly satisfying. It’s the kind of cookie that makes people ask for the recipe – and when you tell them how easy it was, they’re even more impressed!

How do I make Chubby Hubby cookies?

Quick Overview

How do you make Chubby Hubby Cookies? What is the best way to make Peanut Butter and eggs? How do dry ingredients get whisked together? What happens when you fold in the star players? Milk chocolate chips and crushed pretzels. The dough is then scooped onto baking sheets and baked until golden brown and delicious. What is the easiest way to bake? What is the beauty of this recipe is how quickly it comes together, and the result is a cookie that’s both delicious and easy to make. What are some pockets of melty chocolate and crunchy around the edges?

Ingredients

For the main battery:

I always recommend using a good quality all-purpose flour. I use 2 cups of all purpose flour for baking. Make sure to spoon it into your measuring cup and level it off rather than scooping directly from the cup. Can you pack too tightly a bag? How do I get the right cookie texture?

What gives our cookies that lovely lift and chewiness?

12 teaspoon salt: Balances the sweetness and enhances all the flavors.

1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly soften, not melted. Is it possible to press it with your finger? This makes creaming it with the sugar much easier and leads to a better texture.

I find that standard creamy peanut butter works best. Natural peanut butter can sometimes separate or make the cookies too oily, so a classic jif or cookie recipe. What is my go-to skippy style?

1 cup granulated sugar: For sweetness and structure.

¾ cup packed light brown sugar: The brown sugar adds moisture and a lovely caramel note that pairs perfectly with peanut butter.

Is it better to cook eggs at room temperature?

What is the best vanilla flavor?

For the Mix-ins:

1 12 cups milk chocolate chips: These are essential! Milk chocolate has that perfect sweetness that complements the peanut butter and pretzels. I like milk chocolate, but I don’t have a taste for it. I’ve tried dark chocolate before and it’s good for me.

1 ½ cups crushed pretzels: You want to crush them so you have a mix of smaller pieces and some slightly larger chunks for texture. I usually do this by placing them in a zip-top bag and giving them a good whack with a rolling pin or the bottom of a heavy pan. Don’t go too fine; you want those little pretzel surprises!

For the Optional Glaze:

12 cup powdered sugar: For a smooth, sweet finish.

1-2 tablespoons milk or cream: Just enough to reach your desired drizzling consistency.

12 teaspoon vanilla extract: A little extra flavor boost for the glaze.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

How do I get my oven ready? Preheat it to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is heating up, line your baking sheets with parchment paper. What is the biggest game changer in the world? Is it safe to bake cookies? If you don’t have parchment paper, you can grease your baking sheets. What is your preference for cookies?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. How do you whisk salt and leavening agents together? What is the best way to bake cookies? Why do I need to use baking soda in cookies?

Step 3: Mix Wet Ingredients

In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine cream and sugar. Set aside. I used softened butter, granulated sugar, light brown sugar and creamy peanut butter. Beat them on medium speed until the mixture is light and fluffy, usually about 2-3 minutes. This creaming process incorporates air into the dough, which helps with the texture of the cookie. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the milk. What is the best way to stir in the vanilla extract? Make sure the eggs are at room temperature for the best emulsification.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here! Overmixing can develop the gluten in the flour too much, resulting in tougher cookies. Stop mixing as soon as you no longer see streaks of flour. It’s okay if the dough looks a little shaggy; we’ll mix in the good stuff next.

Step 5: Prepare Filling

Now for the fun part: the mix-ins! Gently fold in the milk chocolate chips and the crushed pretzels into the dough using a spatula or wooden spoon. I like to reserve a handful of each to press into the tops of the cookies before baking for an extra pretty and flavorful finish. Fold just until they are evenly distributed. Again, avoid overmixing!

Step 6: Layer & Swirl

This isn’t really a “layer and swirl” step in the traditional sense for these cookies, but rather an “emulsion” of the cookies. Just ensuring the mix-ins are well distributed. Use a cookie scoop or two spoons to drop rounded balls of dough onto your prepared baking sheets. How do you spread cookie dough? Leave about 2 inches between each cookie to allow for spreading. If you saved some chocolate chips and pretzels, press a few onto the tops of the dough balls now. When they come out of the oven, they’ll look great.

Step 7: Bake

Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Ovens can vary, so keep an eye on them. The cookies will continue to set as they cool. For chewy cookies, it’s better to slightly underbake than overbaking. Should they look just set in the middle?

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up enough to be moved without breaking. If you’re using the glaze, whisk together the powdered sugar, 1 tablespoon of milk (or cream), and vanilla extract in a small bowl. Add more milk, a tiny bit at a time, until you reach a drizzly consistency. Drizzle the glaze over the completely cooled cookies. Let the glaze set before stacking or serving.

Step 9: Slice & Serve

Once the glaze has set, these Chubby Hubby Cookies are ready to be eaten. What are some of the best things to eat when served warm or room temperature? What’s the difference between a warm, gooey chocolate cookie and crisp cookie?

What should I serve it with?

These Chubby Hubby Cookies are so versatile, they honestly stand on their own as a perfect treat, but they also pair wonderfully with a variety of drinks and occasions. For breakfast, though I wouldn’t recommend them every day, they’re a decadent weekend treat. A strong cup of coffee is the absolute best companion, its bitterness cutting through the sweetness of the cookie beautifully. Imagine the smell of fresh coffee and these warm cookies wafting through your kitchen on a lazy Saturday morning – pure bliss! For brunch, these cookies add a fun, slightly unexpected element to the spread. I love serving them on a tiered dessert stand, maybe with some fresh berries on the side to add a pop of color and freshness. They’re also fantastic alongside a creamy vanilla milkshake or a cold glass of milk, which is, of course, a classic for a reason. As a dessert, they are just perfect. After a savory meal, these offer that sweet, satisfying finish everyone looks for. They’re great on a dessert platter with other cookies or brownies, but they’re so flavorful they really don’t need much company. For cozy snacks, these are my absolute go-to. Whether it’s a movie night with the family or just a quiet afternoon break, these cookies hit the spot. I often pair them with a mug of hot chocolate, especially on a chilly evening. My family loves them so much that I’ve started making a double batch whenever I bake them, because they truly do disappear incredibly fast. They’re also a fantastic bake-ahead option for last-minute guests or just to have on hand when a sweet craving hits!

How do I make Chubby Hubby cookies?

I’ve made these Chubby Hubby Cookies more times than I can count, and over the years, I’ve picked up on them. What are some tricks that really make a difference? What are some of the best tips for baking cookies?

What is your favorite peanut butter flavor?I really prefer using standard creamy peanut butter, like Jif or Skippy. Natural peanut butters can be a bit too oily, which can cause your cookies to spread. Is it possible to eat excessively and become If you do use natural peanut butter, make sure it’s very well-stirred, and you might need to add a little bit of salt. If the dough is too wet, add a tablespoon of flour to it.

Butter Softening: Getting the butter to the right temperature is key. It should be softened, meaning you can easily dent it with your finger, but not melted. If your butter is too cold, it won’t cream properly with the sugar, and your cookies might be dense. If it’s too warm or melted, they’ll spread too much and might turn out flat and greasy.

Don’t Overmix: This is probably my biggest piece of advice for cookie baking in general. Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten, which can make your cookies tough and cakey instead of tender and chewy. A few streaks of flour remaining before adding the mix-ins is perfectly fine.

Pretzel Prep: For the pretzels, I like to crush them in a zip-top bag with a rolling pin. You want a mixture of fine crumbs and small chunks. Too many fine crumbs can make the cookies soggy, while only large chunks might be too hard. Aim for a good mix to get that perfect crunchy texture in every bite. I also sometimes reserve a few larger pretzel pieces to press onto the tops of the cookies before baking for a bit of visual appeal and an extra crunch where you can see it.

Chocolate Chip Variety: While milk chocolate chips are my classic choice, don’t be afraid to experiment! Semi-sweet or dark chocolate chips also work wonderfully and offer a different flavor profile. You could even mix in some mini chocolate chips or chunks of a chocolate bar for varied meltiness.

Baking Time Nuances: Ovens really do vary! My rule of thumb for these Chubby Hubby Cookies is to bake them until the edges are golden brown and the centers still look a little soft and underdone. They will continue to cook on the hot baking sheet for a few minutes after you take them out of the oven. This technique ensures that lovely chewy texture in the middle. If you prefer a crispier cookie, leave them in for another minute or two.

The Glaze Technique: If you’re using the glaze, the consistency is everything. Start with just one tablespoon of milk and add more, drop by drop, until it’s thin enough to drizzle but not so thin that it runs off the cookies immediately. A Ziploc bag with a tiny corner snipped off makes for a perfect drizzling tool!

Ingredient Swaps: If you can’t find pretzels, you could try finely crushed graham crackers or even crispy rice cereal for a different kind of crunch, though the salty element will be missed. For a nut-free version, omit the peanut butter and use a good quality sunflower seed butter or a cookie butter. You might need to adjust the flour slightly depending on the butter substitute.

Storing and Reheating Tips

These Chubby Hubby Cookies are so delicious, they rarely last long in my house! But when I do need to store them, I have a few methods that work really well to keep them fresh and tasty. If you plan on enjoying them within a few days, storing them at room temperature is usually best. Make sure they’ve cooled completely before putting them in an airtight container. I like to layer them with parchment paper in between if I’m stacking them, just to prevent the chocolate chips from sticking together too much. They should stay fresh and delicious for about 3-4 days this way. If you think you’ll need them to last longer, the refrigerator is your friend. Pop them into an airtight container and they’ll be good for about a week. They might firm up a bit more in the fridge, but that’s easily fixed. For longer storage, freezing is the way to go. You can freeze the baked cookies in an airtight container or a heavy-duty freezer bag for up to 2-3 months. Make sure to wrap them well to prevent freezer burn. When you’re ready to enjoy them, you can thaw them at room temperature for a couple of hours, or pop them in the microwave for about 10-15 seconds to get that lovely soft, slightly gooey texture back. If you’ve put the glaze on, it tends to soften a bit in the fridge or freezer, so if you want a crisp glaze, it’s best to add it after the cookies have been thawed and brought back to room temperature. Honestly, though, they are equally delicious with or without the glaze!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make these Chubby Hubby Cookies gluten-free, I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to add a little extra binder, like an extra teaspoon of xanthan gum if your blend doesn’t include it, as gluten-free flours can sometimes lead to a crumblier texture. Start with a 1:1 substitution and see how the dough feels. If it seems too wet, add a tablespoon or two more of the gluten-free flour blend. The texture might be slightly different – perhaps a little more delicate – but the flavor will still be fantastic!

Do I need to peel the zucchini?

Wait, zucchini? I think there might be a mix-up! My Chubby Hubby Cookie recipe doesn’t call for zucchini at all. It’s a classic peanut butter, chocolate, and pretzel combination. If you’re thinking of another recipe, I’d be happy to chat about it!

Can I make this as muffins instead?

That’s a fun idea! While they’re designed as cookies, you could definitely adapt this dough for muffins. You’d want to fill your muffin liners about two-thirds full. The baking time will likely be longer, probably around 18-22 minutes at the same 375°F (190°C) temperature, or until a toothpick inserted into the center comes out clean. The texture will be softer and more cake-like, which could be delicious! You might want to press a few extra chocolate chips and pretzel pieces on top before baking to make sure they’re visible.

How can I adjust the sweetness level?

If you find these a bit too sweet, you can certainly adjust it. Using semi-sweet or dark chocolate chips instead of milk chocolate will reduce the overall sweetness. You could also slightly decrease the granulated sugar to ¾ cup and the brown sugar to ½ cup, but be mindful that sugar plays a role in texture too, so they might spread a little more. For the glaze, using a darker chocolate drizzle or simply omitting the glaze altogether will also make them less sweet.

What can I use instead of the glaze?

Oh, there are lots of great options if you’re not a fan of glaze or just want to switch things up! You could dust the completely cooled cookies with a bit of powdered sugar for a simple, elegant finish. Another idea is to melt some chocolate (milk, semi-sweet, or dark) and drizzle that over the cookies. You could even mix a little peanut butter into some melted chocolate for a peanut butter drizzle! For a more rustic look and crunch, a sprinkle of flaky sea salt on top of the cookies before baking is also fantastic.

Final Thoughts

So there you have it – my beloved Chubby Hubby Cookies! I genuinely hope you give these a try. They’re more than just a recipe; they’re a little piece of baking joy that’s perfect for so many moments. Whether you’re looking for a crowd-pleasing treat for a party, a fun baking project with the kids, or just a way to satisfy that undeniable sweet and salty craving, these cookies deliver every single time. They are proof that sometimes, the simplest combinations – peanut butter, chocolate, and pretzels – can create the most magical results. They’re ridiculously easy, incredibly satisfying, and, as I’ve mentioned, disappear faster than you can say “more cookies, please!” If you love these, you might also enjoy my Ultimate Chocolate Chip Cookies or my Salty Pretzel Brownies – they hit a similar sweet-and-salty spot! I can’t wait to hear what you think of these Chubby Hubby Cookies. If you make them, please drop a comment below and let me know how they turned out, or share any fun variations you tried. Your feedback makes my day!