Banana peanut butter muesli cookies
Your favourite muesli cookies…with a yummy twist.
- 125g butter, chopped
- ½ cup golden syrup
- 1/3 cup crunchy peanut butter
- 3 (360g) cups untoasted muesli
- 1¼ cups plain flour
- 1½ tsp baking powder
- 2 large Cavendish Bananas, mashed (1 cup)
- 125g milk chocolate, melted
Preheat oven 180°C fan forced. Grease and line two large oven trays with baking paper.
Combine butter, syrup and peanut butter in a medium saucepan. Stir over a medium heat until butter is melted. Bring to boil. Remove from heat, cool for 5 minutes.
Combine muesli, flour and baking powder in a large bowl. Make a well in the centre. Add peanut butter, mixture and banana. Stir until well combined. Spoon ¼ cups of mixture onto prepared trays, about 4cm apart. Flatten slightly to about 7cm round.
Bake for 18-20 minutes, swapping trays halfway, or until golden. Cool completely on trays.
5 One at a time, dip cookies into chocolate to coat base. Return to trays, chocolate-side up to set. Refrigerate 15 minutes to set.
Tip It is best to use slightly over-ripe banana for the maximum flavour.
Tip Cookies will keep 4-5 days in an airtight container lined with foil. If the weather warm, store cookies in the fridge.