Briony's Peanut Butter, Chocolate and Fennel Cookies

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

Method

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

2. Butter, peanut butter and sugars in stand mixer with paddle attachment. 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.

5. Tip flour mixture into the butter mixture and gently mix until combined. Add choc chips and mix until just combined.

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

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

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