White Chocolate, Pretzel & Cranberry Cookies

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So, now it is November, that means we can officially say the C word!

I wanted to create a cookie, inspired by the ingredients usually available this time of year and immediately thought of cranberries. These delicious little berries are very tart, but when dried and most often, sweetened with a fruit syrup, they mellow but still give a tang. To contrast this, I included sweet white chocolate and to give another dimension, I included the saltiness and crunch of pretzels and peanut butter.

I do like simple recipes (life is too short to follow many steps) and simple measures, so do please give these a go.

White Chocolate, Pretzel & Cranberry Cookies

Joanne Iceton
A delicious salty, sweet and tangy cookie
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Servings 10 cookies

Equipment

  • Weighing scales
  • Measuring Spoons
  • mixing bowl
  • Spoon
  • Fork
  • Baking Tray/s
  • Spatula or wide knife
  • Oven

Ingredients
  

  • 100 g peanut butter crunchy or smooth
  • 100 g butter softened
  • 100 g brown or demerara sugar
  • 1 egg
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 100 g wholemeal flour*
  • 50 g white chocolate chopped
  • 50 g pretzels crushed with your hands
  • 25 g dried cranberries

Instructions
 

  • Oven 180c
  • Mix the peanut butter, butter and sugar. Beat in the egg then baking powder and bicarb..
  • Stir in the flour, making sure it is well mixed in. Stir in the chopped chocolate, crushed pretzels and cranberries.
  • Roll walnut sized balls of dough and place well apart to allow for spreading on greased/lined baking trays.
  • Flatten slightly with the back of a fork then bake for 12 - 15 mins, flattening again with a spatula half way through.
  • If you wish to have soft set biscuits, bake for 10 - 12 mins and up to 15 mins for a crisp biscuit. They will continue to cook and set even after removing from the oven.
  • Leave to cool for about 5 mins on the baking tray, then transfer to a cooling rack to cool fully.

Notes

These biscuits will keep in an airtight container for 5 - 7 days.
*If preferred, you can use plain flour, or omit the baking powder, and use self raising flour
 

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Nutritional Benefits:

Peanut butter is a valuable protein source and also contains heart healthy monounsaturated fats.

Wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.