White Chocolate, Pretzel & Cranberry Cookies
A delicious salty, sweet and tangy cookie
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