©2018 by brionybakes. Proudly created with Wix.com

Search
  • Briony May

Peanut Butter, Chocolate and Fennel Cookies


These cookies are so tasty and super quick and easy to make. I have adapted them from the Primrose Bakery peanut butter recipe. The fennel makes them a little bit more unusual but I think the flavours work really well together. If you decide that the fennel isn't for you, you can leave it out and just have some yummy peanut butter and chocolate chip cookies. Enjoy!



The first recipe has photos to help with the method and the second is just the recipe itself:


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 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 cooling rack.



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




Peanut Butter , Chocolate and Fennel Cookies


Serves 24


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 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 cooling rack.

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

170 views