I always seem to struggle when it comes to biscuit week as I don’t really make many biscuits; I did very briefly consider the technical challenge but then I decided against it as I haven’t had a lot of time this week and this bake was actually only just done at 10.30pm on Saturday evening! I have had a jar of Peanut Hottie for ages and for that whole amount of time I have been meaning to make these cookies, so I used biscuit week as the opportunity to finally get around to it! The cookies have just the right amount of peanut flavour coming through, the banana chips give them a little crunch, and you always have to have chocolate in a cookie, right?
Ingredients (makes 12-14)
- 100g butter
- 125g light muscovado sugar
- 50g caster sugar
- 2 eggs
- 1tsp vanilla extract
- 100g white chocolate, broken into chunks
- 50g banana chips, crushed
- 125g self raising flour
- 25g Peanut Hottie
- Preheat oven to gas 4/350F/180C and line two large baking trays with grease proof baking paper.
- In a large bowl, beat the butter and sugar until pale and creamy.
- Add the eggs and vanilla extract and beat until well combined.
- Stir in the chocolate and banana chips.
- Sift the flour and Peanut Hottie into the bowl and mix thoroughly.
- Evenly space 6 spoonfuls of mixture onto each baking tray, as they will spread when cooking (this will make large cookies, obviously use less mixture if you want smaller ones).
- Bake for 10 minutes until looking golden around the edges, then remove from the oven and leave to cool for 5 minutes on the tray. Carefully remove onto a cooling rack to cool completely.