White chocolate & pretzel cookies
- Sophie Godwin – Cookery writer
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makes 10
Easy
Prep: 20 mins
Cook: 12 mins
A star rating of 4.9 out of 5.11 ratingsRate
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Bake our easy cookies and combine sweet white chocolate with salty pretzels for a flavour sensation. Ideal for a bake sale or afternoon tea
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
120g butter
softened
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75g light brown soft sugar
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75g golden caster sugar
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1 medium egg
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1 tsp vanilla extract
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180g plain flour
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½ tsp bicarbonate of soda
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100g white chocolate
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50g mini pretzels
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Nutrition: per cookie
- kcal295
- fat14g
- saturates8g
- carbs38g
- sugars20g
- fibre1g
- protein4g
- salt0.75g
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Method
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step 1
Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, white chocolate, mini pretzels and ¼ tsp salt. Break some of the pretzels up a little, but keep others whole to decorate the tops of the cookies.
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step 2
Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Recipe from Good Food magazine, May 2017
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A star rating of 4.9 out of 5.11 ratings
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