Blueberry & pretzel cookies

Blueberry & pretzel cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 18 mins


Makes 20

Chewy, crunchy, salty and sweet- these biscuits have it all, including some white chocolate chips thrown in for good measure

Nutrition and extra info

  • uncooked dough only

Nutrition: per cookie

  • kcal211
  • fat9g
  • saturates6g
  • carbs29g
  • sugars19g
  • fibre1g
  • protein2g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light soft brown sugar
  • 100g golden caster sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • 250g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

  • 50g small salted pretzel, broken into chunky pieces
  • 100g white chocolate chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
satans_lil_sister's picture
14th Dec, 2013
Nice! The squishy, sweet blueberries and crunchy, salty pretzels make a lovely contrast. I used salted caramel pretzels (it's what I had) but I think plain salted would have worked better. Agree that 200g blueberries would have been too much - I used 150g and it was plenty. I got 30 cookies out of the mix, perhaps because I am unfamiliar with golf balls! I cooked for less time, but perhaps should have been even less. You definitely want to take them out whilst they're still pale.
18th Nov, 2013
Lovely cookies, but definitely use about half the amount of blueberries and throw in a little more white chocolate in my opinion! Also, take them out of the oven well before they look done, mine came out a little too tough and chewy because I left them in for too long.
12th Jul, 2013
Lovely tasting, but far too many blueberries - the biscuits just fall apart. Would suggest half the amount
CBiancaL's picture
5th Nov, 2013
fully agree with u alissa, there are far too many blooberries and not enough chocolate!! xx
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?