1-First Step: Mix the Dry Ingredients Whisk together 2 cups plus 1/4 cup all-purpose flour, 1 teaspoon baking soda, and a pinch of salt in a medium bowl. This blend forms the base that gives your Chubby Hubby Cookies their structure, ensuring they don’t spread too much while baking. For a gluten-free version, swap in a gluten-free flour here to keep things adaptable for different needs.

2-Second Step: Cream the Butter and Sugars In a large bowl, cream 1 cup softened unsalted butter with 1 cup brown sugar and 1/2 cup granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes. This process incorporates air, making your Chubby Hubby Cookies soft and chewy aim for a pale color to know it’s ready. If you’re watching calories, consider using a lighter butter alternative at this stage.

3-Third Step: Add the Eggs and Flavorings Add 2 large room-temperature eggs one at a time, beating well after each, then mix in 2 tablespoons pure vanilla extract and 1/2 cup malted milk powder. The malted milk adds that signature milky taste inspired by ice cream flavors, blending seamlessly for a rich base. This is a good spot to think about vegan swaps, like flax eggs, if needed.

4-Fourth Step: Combine Wet and Dry Mixtures Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which could make the cookies tough. Once blended, fold in 1 1/2 cups of the chopped chocolate peanut butter-filled pretzels for that crunchy element. This step is where the magic happens, creating layers of texture in your Chubby Hubby Cookies.

5-Fifth Step: Chill the Dough Chill the dough in the refrigerator for 30 minutes to firm it up, which helps prevent spreading and results in better-shaped Chubby Hubby Cookies. This rest time also enhances the flavors, so use it to tidy up or enjoy a quick break. For busy schedules, you can chill longer if needed, but 30 minutes works best for that chewy outcome.

6-Sixth Step: Preheat and Shape the Cookies Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart for even baking. This size keeps the cookies manageable and perfect for snacking, and you can adjust for smaller batches if you’re meal prepping.

7-Final Step: Bake, Cool, and Finish Bake the cookies for 12 to 14 minutes until the edges are golden and the centers are slightly soft, then cool them on wire racks. Once cooled, melt 3/4 cup semi-sweet chocolate chips and 1/4 cup plus 2 tablespoons peanut butter chips, swirl them together, and drizzle over the cookies. Sprinkle the remaining chopped pretzels on top, let them set, and serve for a treat that’s full of flavor. For more quick baking ideas, try this mini muffin pancake bites recipe from our site.