Briony's Peanut Butter, Chocolate and Fennel Cookies

We’re always delighted when Bristol-born baker and TV presenter Briony Williams shares another recipe with us.

Many people will recognise Briony from The Great British Bake Off, where she reached the semi-final and quickly became a favourite with viewers thanks to her creative bakes and warm personality. Since appearing on the show, Briony has gone on to build a successful career as a chef, presenter and food writer — and we’re proud to share some of her recipes here.

This time, she’s treated us to a batch of peanut butter, chocolate and fennel cookies. The rich peanut butter and dark chocolate make these wonderfully indulgent, while the fennel seeds add a subtle, aromatic twist that makes them something a little different.

They’re simple to make and perfect for sharing, if they last that long!

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. Preheat the oven to 180°C and line two baking trays with parchment paper.

2. Place the butter, peanut butter and both sugars into a stand mixer fitted with a paddle attachment. Beat until well combined.

3. In a mug, beat the egg and milk together with a fork until mixed. Pour into the butter mixture and beat again until fully combined.

4. In a separate bowl, whisk together the flour, bicarbonate of soda, baking powder, salt and crushed fennel seeds.

5. Add the dry ingredients to the butter mixture and gently mix until combined. Fold in the dark chocolate chips until evenly distributed.

6. Break off a Brussels sprout-sized piece of dough and roll it into a ball. Place on the baking tray and press down slightly to flatten.

7. Bake for 8–10 minutes, until the cookies are just beginning to firm up. Transfer to a cooling rack to finish setting.

The cookie dough keeps well if you want to bake in batches. It will last up to a week in the fridge or up to two months in the freezer, making it easy to have freshly baked cookies whenever the craving strikes.