Chubby Hubby Cookies (made in muffin tin)

My latest love/weakness - Chubby Hubby Cookies. Hands up who likes Ben & Jerry's Chubby Hubby ice cream...?

Thought so!!!

Same here!!! The combination of malt, peanut butter & salty pretzels, absolute HEAVEN. So I decided to try and make cookies/biscuits with the same flavour profile - I know, sounds a bit technical - "flavour profile" - but basically I wanted them to taste like the ice cream but in cookie form...

Success!!!  Chubby Hubby Cookies!!! Gorgeous bites of nutty, malty, pretzel and chocolate heaven!

Now let's talk about the muffin tin aspect.

Cooking them in a muffin tin means the cookies/biscuits come out SUPER soft, dense & chewy, with no hard edges. If you only like your cookies with crisp, crunchy edges then these little babies definitely aren't for you!

Lee-Ann ♥

Chubby Hubby Cookies (made in muffin tin)

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Flavours of malt, peanut butter and salty pretzels in a soft, dense & chewy cookie

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Total Time: 45 minutes

Serving: 12 Cookies

Calories: 279kcal

Author: Lee-Ann Grace

Ingredients

• 150 g salted butter melted
• 1 egg
• ⅔ cup light brown sugar firmly packed
• ⅓ cup malted milk powder
• ½ teaspoon vanilla paste
• 1 ½ cups plain/all-purpose flour sifted
• ½ teaspoon baking powder sifted
• pinch of salt to taste
• ½ cup peanut butter chips
• ½ cup chopped chocolate coated mini pretzels
• 12 chocolate coated mini pretzels to decorate optional
• Non-stick cooking spray

Instructions

• Pre heat oven to 180c.
• Lightly grease a 12 hole muffin tin with oil/cooking spray (see notes).
• Mix together melted butter, sugar & malted milk powder until combined and lump free - this starts the sugar melting.
• Add egg & vanilla, mix to combine.
• Add flour & baking powder, mix until combined.
• Add peanut butter chips & chopped pretzels, mix to combine (see notes).
• Divide mixture between muffin tin holes - you will have about 2 tablespoons of batter in each.
• Squash mixture lightly into holes, top with pretzels (if using) pressing on top to indent slightly.
• Bake for 11 mins.
• Allow to cool in tin for 15 mins before serving.

Notes

My muffin tin was ⅓ cup capacity, with a 5.5 cm diameter base measurement. (The mixture will not come all the way up the sides of the holes, even after they are baked) If your tin is a different size, you may need to adjust the cooking time slightly. In my opinion it's always better to under-bake than over-bake when it comes to cookies/biscuits.

Don't worry if the mixture still looks "wet" after you have mixed all the ingredients in, it will keep "setting" as you work with it, so you just need to give it a few more mixes with a wooden spoon before you portion the mixture into the holes.

There is no need to try to get the mixture squashed right down into the edges of the holes, the mixture may look quite thick but it spreads out as it bakes.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*