Blueberry & pretzel cookies
Ingredients
- Step 1 175g butter , softened
- Step 2 200g light soft brown sugar
- Step 3 100g golden caster sugar
- Step 4 1 tbsp vanilla extract
- Step 5 1 large egg
- Step 6 250g plain flour
- Step 7 ½ tsp bicarbonate of soda
- Step 8 200g blueberry
- Step 9 50g small salted pretzel , broken into chunky pieces
- Step 10 100g white chocolate chunks
Calories: 211
Carbohydrate: 29 g
Protein: 2 g
Fat: 9 g
Cook time: 38 minutes
Prep time: 20 minutes
Total time: 58 minutes
Servings: 20
TAGS
Treat
American
Biscuit
Cassie Best
Cookie
Edible gift
Lunchbox
Snack
Sweet and savoury
Directions
- 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.