Blueberry & pretzel cookies

Blueberry & pretzel cookies

  • Rating: 5 out of 5.7 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • 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
Advertisement

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.7 ratings
Advertisement
Advertisement
  • Towels promo

    New! Good Food Deal Get up to 50% off a luxury towel set!

    Get offer
Advertisement

Sponsored content