Briony May's

Chocolate, Fennel and Peanut Butter Cookies

(Serves 12)

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Ingredients
  • 125g unsalted butter, softened
  • 250g chunky peanut butter
  • 125g golden caster sugar
  • 175g light soft brown sugar
  • 1 large egg
  • 1 tbsp milk
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1-2 tsp crushed fennel seeds
  • 250g dark chocolate chips

Equipment

  • Electric whisk
  • Parchment paper
  • 2 x baking trays
  • Chopping Knife
Method

1. Oven on to 180°C. Line 2 baking trays with parchment.

2. Butter, peanut butter and sugars in a stand mixer with paddle attachment or use an electric whisk. Beat until well combined.

3. Egg and milk in a mug and beat with a fork until combined. Tip into butter mixture and beat till combined.

4. Flour, bicarb, baking powder, salt and crushed fennel seeds in a bowl. Whisk to combine. Tip flour mixture into butter mixture and gently mix until combined. Add choc chips and mix until just combined.

5. Break off a brussel sprout size piece of cookie dough and roll into a ball. Place on parchment and press down to flatten.

6. Bake for 8-10 minutes until they are just hardening. Put on a cooling rack.

7. The dough will last in the fridge for a week and the freezer for 2 months.

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