Blueberry & pretzel cookies

Blueberry & pretzel cookies

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(1 ratings)

Prep: 20 mins Cook: 18 mins

Easy

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

Nutrition: per cookie

  • kcal211
  • fat9g
  • saturates6g
  • carbs29g
  • sugars19g
  • fibre1g
  • protein2g
  • salt0.3g
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Ingredients

  • 175g butter, softened
    Butter

    Butter

    butt-err

    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
    Blueberry

    Blueberry

    bloo-bear-ee

    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

Method

  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.

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Comments (4)

satans_lil_sister's picture

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.

Whitney.'s picture

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.

alissa's picture

Lovely tasting, but far too many blueberries - the biscuits just fall apart. Would suggest half the amount

CBiancaL's picture

fully agree with u alissa, there are far too many blooberries and not enough chocolate!! xx

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