Easy cookie recipe for 4 - 8 people, takes only 18 mins; recipe has butter, brown sugar, golden caster sugar, vanilla extract, large egg, plain flour, bicarbonate of soda, blueberry, pretzel and white chocolate.
Blueberry & pretzel cookies
Course: Easy cookie
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Butter: 175g butter, softened
- Brown Sugar: 200g light soft brown sugar
- Plain Flour: 250g plain flour
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Golden Caster Sugar: 100g golden caster sugar
- Vanilla Extract: 1 tbsp vanilla extract
- Large Egg: 1 large egg
- Blueberry: 200g blueberry
- White Chocolate: 100g white chocolate chunks
- Pretzel: 50g small salted pretzel, broken into chunky pieces
Directions
- 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.
- 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.
- 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.
