• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / “Chubby Hubby” Cookies, Freshly Baked And No Freezer Required

    “Chubby Hubby” Cookies, Freshly Baked And No Freezer Required

    March 16, 2014 by Ingrid Beer 11 Comments

    We all like to enjoy ice cream in our household; however, I would probably call my hubby more of a “connoisseur” of it.

    “Chubby Hubby” Cookies, Freshly Baked And No Freezer Required

    You see, I'm pretty much a creature of habit when I enjoy this delicious treat of the cold and creamy kind, as I'm a “Rocky Road” or "coffee-flavored, slow-churned-lower-fat-variety" kind of gal, not really deviating much from that flavor profile or style when I'm shopping for ice cream for myself. My husband on the other hand, loves to try out various flavors and textures. He's zany like that.

    Chubby Hubby Cookies

    He's now officially left the “slow-churned” camp (too soft and "airy" for his taste), and has ventured back out once again into the good ol' full-fat ice cream and gelatos (“If I'm gonna eat ice cream, I want the real stuff” he says) enjoying anything from cookie dough, to peanut butter-chocolate-fudge, to mint chocolate chip, to cookies and cream, to that crazy flavor concoction called “Chubby Hubby” that's a "vanilla malt ice cream with peanutty fudge-covered pretzels with fudge & peanut buttery swirls"—that's a glorious mouthful just to describe, let alone eat!

    (I wonder just what state of mind Ben & Jerry were in when developing that delectably complex flavor? Hmm...)

    Chubby Hubby Cookies

    Inspiration for recipes often comes to me in the form of concepts or names for potential recipes, or in already existing products that I feel would be fun to play around with and change a little; and “Chubby Hubby” ice cream was definitely the perfect pick to get inspired by for a new cookie recipe, if you ask me.

    Plus, I think the name is hilarious!

    And by the way, aren't guys notorious for loving their ice cream AND their cookies, equally? If my hubs was forced to choose one over the other, I don't know that he could. So why not take inspiration from one of their favorites and put it into the other? Now we're on to something!

    Chubby Hubby Cookies

    Chubby Hubby Cookies

    And so, though gals will undoubtedly fall head-over-heals for these chocolatey, chewy-centered, crispy-edged and decadent sweeties, “Chubby Hubby” Cookies are what I would totally call a “guy's” cookie. Vanilla-Malt cookie dough loaded with chunks of chopped, chocolate-covered and peanut butter-stuffed pretzels, and then covered with a chocolate-peanut butter drizzle and topped with more pretzel pieces—it's the perfect combo of sweet with a little hint of salty.

    Chubby Hubby Cookies

    These babies are so fully-loaded that they almost bend under their own weight when held up— and if that's not a proper “manly” cookie, then I don't know what is.

    (Ooooh...I just thought of something really decadent: ice cream sandwich, anyone??)

    Chubby Hubby Cookies

    Chubby Hubby Cookies

    Taste what's good and pass it on.

    Ingrid

    “Chubby Hubby” Vanilla Malt Cookies loaded with Chocolate Covered & Peanut Butter-Filled Pretzel Pieces, topped with a Chocolate-Peanut Butter Drizzle (and More Pretzels Pieces)
    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe

    Yield: Makes about 36 cookies

    Ingredients:

    • 2 cups plus ¼ “scant” cup, all-purpose flour
    • 1 teaspoon baking soda
    • Pinch salt
    • 1 cup unsalted butter, very softened
    • 1 cup brown sugar
    • ½ cup granulated sugar
    • 2 eggs, room temp
    • 2 tablespoons pure vanilla extract
    • ½ cup malted milk (I used “Carnation” brand)
    • 1 ½ cups, plus ½ cup, roughly chopped chocolate covered & peanut butter-filled pretzels, divided use
    • ¾ cup semi-sweet chocolate chips
    • ¼ cup plus 2 tablespoons peanut butter chips

    Preparation:

    -Preheat the oven to 350°, and line a couple of baking sheets with parchment of silicone baking mats.

    -In a small/medium bowl, whisk together the flour, baking soda and pinch of salt to aerate and combine; set aside these dry ingredients for a moment.

    -To the bowl of a standing mixer fitter with a paddle attachment, add the butter and the two sugars, and cream them together just until incorporated (take care not to over-cream, as you don't want to aerate and create a “cakey” cookie.)

    -Add in the eggs, allowing each to fully incorporate before adding the next one; then, add in the vanilla.

    -Next, sprinkle in the malted milk and allow that to fully incorporate.

    -Slowly add the dry ingredients into the batter, and once fully incorporated, sprinkle in 1 ½ cups of the chopped chocolate-peanut butter pretzel pieces, and briefly allow those to incorporate.

    -Chill the dough for about 30 minutes.

    -Scoop about a heaping tablespoon-size portion of the dough and place onto your prepared baking sheet(s); bake for about 12-14 minutes, or until golden and baked; allow to cool completely.

    -Prepare the drizzle by melting the chocolate chips and the peanut butter chips in a bowl set over boiling water; once melted, gently swirl the two together using a fork, and drizzle over the fully cooled cookies; sprinkle some of the remaining ½ cup of chopped pretzel pieces over the drizzle, and allow to cool and set up before serving.

    « Food Meditation: Guinness Extra Stout Float
    Fettucini in Sausage Bolognese, And The Importance Of Being Both A Hungry Guest & A Good Host »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Susan

      March 17, 2014 at 5:14 pm

      Wow! I am all for anything malted. These are definitely on my to-do list!

      Reply
      • The Cozy Apron

        March 18, 2014 at 2:15 pm

        Hi Susan, please enjoy!

        Reply
    2. dina

      March 17, 2014 at 5:18 pm

      great idea with the ice cream sandwich. they look great!

      Reply
      • The Cozy Apron

        March 18, 2014 at 9:07 am

        Hey Dina—thanks! 🙂

        Reply
    3. Kathi @ Deliciously Yum!

      March 17, 2014 at 5:49 pm

      Loving these cookies and turning them into ice cream sandwiches is such a great idea. Looks and sounds wonderful!

      Reply
      • The Cozy Apron

        March 18, 2014 at 2:16 pm

        Thank you, Kathi!

        Reply
    4. Crystal | Apples & Sparkle

      March 17, 2014 at 9:01 pm

      These are to die for, I'll bet. Now, I love all that you have going on here, but I think what is pushing me over the edge is the malted part. Ugh, I am a complete sucker for malted things. Awesome. : )

      Reply
      • The Cozy Apron

        March 18, 2014 at 2:18 pm

        Hi Crystal, there's just something about malt, isn't there? Kinda "nutty", and nice & rich!

        Reply
    5. Chloe @ foodlikecake

      March 18, 2014 at 4:30 am

      Such a good idea and such a yummy cookie 🙂

      Reply
      • The Cozy Apron

        March 18, 2014 at 2:18 pm

        I appreciate that, Chloe - thanks! 🙂

        Reply
    6. Dalton

      October 04, 2015 at 12:52 pm

      You have awakened my sweet tooth!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Cranberry Orange Muffins
    • Stuffed Eggplant
    • French Onion Meatballs
    • Chicken Cacciatore

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron