Chocolate chip banana and peanut butter cookie cake
Naughty, gooey, chocolatey, melting hot peanut heaven – sometimes we just deserve it. An easy crowd pleaser. And a fun one to make with the kids. We have been talking about making a cookie cake for years, ever since Jemima first came to stay at Lucy’s in Northumberland and her mum had freshly baked an extra large cookie cake (Lucy’s favourite) and oh did Jemima like it. It’s been a staple in the larder at Lucy’s since she was little – always the same recipe, a simple milk chocolate chip cookie mix. Things were slightly spiced up in our teens when a Millie’s cookie birthday cake was all the rage (do they still exist?) and we had about one a month for 5 years, sometimes you got lucky with the double chocolate chip with the red and white icing, and then there was the double decker – a massive cookie sandwich with icing as a filling – no wonder the puppy fat took a while to shift. So when it comes to baking your extra large cookie you can either spread the mixture on a baking tray and leave it to cool then cut up as a snack (it lasts well) or load it into a skillet / oven proof dish and serve it as a dessert – hot with melted chocolate straight out of the oven served with good quality vanilla ice cream – YUM. Mix it up – use either milk, white or dark chocolate; change the peanut butter for almond; or swap the banana for dried fruit, apricot or sultanas work well, we naughtily thought that if you were serving this for Easter then you could swap the chocolate for Cadburys mini eggs. Sometimes it feels that we have all got a bit caught up with ‘clean eating’ and it’s taken out all the fun. For us it’s about balance – living well and eating well. Fresh, seasonal dishes make us happy, it’s what we crave most of the time – but we also crave pasta, naughty cheesy numbers and occasionally a damn good cookie cake. On this occasion, it’s only right to go all out and throw clean eating out the window.