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Blueberry & pretzel cookies

Blueberry & pretzel cookies

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20

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

  • Freezable (uncooked dough only)
Nutrition: per cookie
NutrientUnit
kcal211
fat9g
saturates6g
carbs29g
sugars19g
fibre1g
protein2g
salt0.3g
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Ingredients

Method

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

Rating: 5 out of 5.7 ratings
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