Blueberry & pretzel cookies
The recipe Blueberry & pretzel cookies can be made in about 38 minutes. This recipe serves 20 and costs 35 cents per serving. One serving contains 212 calories, 2g of protein, and 9g of fat. 20 people were impressed by this recipe. This recipe from BBC Good Food requires bicarbonate of soda, blueberries, butter, and vanillan extract. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is not so tremendous. If you like this recipe, take a look at these similar recipes: Blueberry-Blackberry Pie with Pretzel Crust, 10 Days of Cookies: Caramel Pretzel Cookies, and Pretzel M&M Cookies.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 18 minutes
Ingredients:
½ tsp bicarbonate of soda
200g blueberries
175g butter, softened
1 large egg
100g golden caster sugar
200g light soft brown sugar
250g plain flour
50g small salted pretzels, broken into chunky pieces
1 tbsp vanilla extract
100g white chocolate chunks
Equipment:
whisk
bowl
oven
spatula
wire rack
Cooking instruction summary:
Heat oven to 190C/170C fan/gas 5.Line 2 baking trays with bakingparchment. Tip the butter, sugars andvanilla into a bowl. Beat with a hand-heldelectric whisk until pale and fluffy. Addthe egg and beat again. Tip the flour,bicarb and a pinch of salt into the bowl,and use a spatula to mix together. Addthe blueberries, pretzel pieces andchocolate chunks, and mix again untileverything is combined.Scoop golf-ball-sized mounds of cookiedough onto the baking trays, makingsure you leave plenty of space betweeneach one. (You should fit 4-6 cookieson each tray, so you’ll have to bake inbatches to make the total 20 cookies.)Can be frozen at this point – simplydefrost in the fridge before baking.Bake for 18 mins, swapping the traysaround halfway through.Remove the trays from the ovenand leave to cool for 10 mins beforetransferring to a wire rack, then bakethe second batch. Continue until all thecookies are baked. Will keep in a cookiejar for up to 1 week.
Step by step:
1. Heat oven to 190C/170C fan/gas 5.Line 2 baking trays with bakingparchment. Tip the butter, sugars andvanilla into a bowl. Beat with a hand-heldelectric whisk until pale and fluffy.
2. Addthe egg and beat again. Tip the flour,bicarb and a pinch of salt into the bowl,and use a spatula to mix together.
3. Addthe blueberries, pretzel pieces andchocolate chunks, and mix again untileverything is combined.Scoop golf-ball-sized mounds of cookiedough onto the baking trays, makingsure you leave plenty of space betweeneach one. (You should fit 4-6 cookieson each tray, so you’ll have to bake inbatches to make the total 20 cookies.)Can be frozen at this point – simplydefrost in the fridge before baking.
4. Bake for 18 mins, swapping the traysaround halfway through.
5. Remove the trays from the ovenand leave to cool for 10 mins beforetransferring to a wire rack, then bakethe second batch. Continue until all thecookies are baked. Will keep in a cookiejar for up to 1 week.
Nutrition Information:
