Blueberry & pretzel cookies
- Cassie Best
Save recipe
Makes 20
Easy
Prep: 20 mins
Cook: 18 mins
A star rating of 4.2 out of 5.8 ratingsRate
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Chewy, crunchy, salty and sweet- these biscuits have it all, including some white chocolate chips thrown in for good measure
Freezable (uncooked dough only)
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Ingredients
Nutrition
Units:
MetricUS
-
175g butter
softened
-
200g light soft brown sugar
-
100g golden caster sugar
-
1 tbsp vanilla extract
-
1 large egg
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250g plain flour
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½ tsp bicarbonate of soda
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200g blueberry
-
50g small salted pretzel
broken into chunky pieces
-
100g white chocolate
chunks
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Nutrition: per cookie
- kcal211
- fat9g
- saturates6g
- carbs29g
- sugars19g
- fibre1g
- protein2g
- salt0.3g
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Method
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step 1
Heat oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl, and use a spatula to mix together. Add the blueberries, pretzel pieces and chocolate chunks, and mix again until everything is combined.
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step 2
Scoop golf-ball-sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each tray, so you’ll have to bake in batches to make the total 20 cookies.) Can be frozen at this point – simply defrost in the fridge before baking. Bake for 18 mins, swapping the trays around halfway through.
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step 3
Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in a cookie jar for up to 1 week.
Recipe from Good Food magazine, July 2013
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A star rating of 4.2 out of 5.8 ratings
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