Recipe: P&O Cruises Chocolate Peanut Butter Cookies and Princess Cruises Dirty Banana

Peanut butter is one of the most versatile delicacies around. You can slap it on a sandwich with jelly, put it in a smoothie, dip veggies in it, have a spoonful for dessert and more. In celebration of November’s National Peanut Butter Month, you must try P&O Cruises Chocolate Peanut Butter Cookies because this combination is heavenly. Your peanut butter cookies will pair perfectly with Princess Cruises Dirty Banana cocktail. Who doesn’t like classic flavor combinations and a deliciously boozy banana milkshake?

Chocolate Peanut Butter Cookies – P&O Cruises

Ingredients

• 250 grams flour

• 1 teaspoon baking powder

• 145 grams caster sugar

• 75 grams unsalted butter, melted

• 2 tablespoons fresh lime juice

• 1 teaspoon vanilla extract

• 2 pieces limes for fresh lime zest

• 2 tablespoons peanut butter

• 1 egg, lightly beaten

• 150 grams white chocolate chips

• 1 egg yolk

Instructions

• Preheat the oven to 170 C. Lightly grease and flour two baking trays.

• Sift together the flour and baking powder and stir in the sugar.

• Whisk together the butter, peanut butter, lime juice, zest, vanilla extract, egg and egg yolk.

• Add the butter mixture to the flour mixture and stir until a firm dough forms.

• Take tablespoons of the dough and roll into balls and then into round cookies.

• Place them onto the baking trays and bake for 10 minutes or until firm.

• Cool for 5 minutes and then place onto a wire rack to cool completely.

• Melt the chocolate in a water bath and drizzle over cooled cookies. Leave to set.

Dirty Banana – Princess Cruises

Ingredients

• 4 cups ice

• 1 banana

• 1-ounce dark rum I like Myer’s

• 2 ounces Kahlua

• 1-ounce Jamaican rum

• 2 ounces Banana Rum or Banana Cream Rum I like Blue Chair

• 1/2 cup heavy cream

• 1/4 cup chocolate syrup plus extra for glass

• Whipped cream for topping

• Maraschino cherries for topping

Instructions

• Combine all of the ingredients except for the toppings in a blender and pulse until smooth.

• Drizzle a bit of chocolate syrup in your glasses before pouring in the cocktail and topping with whipped cream and maraschino cherries.

• Serve with a straw.