I thought I had come up with this concept all on my own a couple of weeks ago, I hadn’t looked into it until yesterday, but I did not see this combination, so this is completely original and true to the King himself. A cookie comprised of mashed banana, peanut butter chips (which for some reason I invariably end up calling peanut butter chocolate chips, which does exist and is a swirly version of chocolate and peanut butter chips), and bacon bits.
I wouldn’t consider myself an Elvis fan, nor have I ever tried his signature peanut butter, banana, and bacon between two pieces of bread, which is then fried a la a grilled cheese sammy. So, the fact that this cookie even occurred to me is a little weird, but the truth is that these cookies are very nummy and if you tried them it would probably be a safe assumption that you’d grab more than one.
Enough about the origins of the idea that led to this cookie and on to the recipe itself, this stolen recipe comes from How Sweet It Is, which is ‘adapted’ from the recipe of someone else, which is pretty much how all blogs work at this point, right? Here’s what you’re going to need:
Fat Elvis Cookies
- 2 cups plus 2 tablespoons of flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 8 tablespoons of butter, melted (1/2 cup or 1 stick of butter) then cooled
- 1 cup of brown sugar
- 1/2 cup of granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- 1 1/2 ripened bananas, mashed (Note: I didn’t use the ones pictured above, my were very ripe)
- 1 2/3 cups of Peanut Butter chips (1 bag of Reese’s peanut butter chips)
- 1/2 cup of bacon bits
1. Melt your butter in the microwave, then place in the refrigerator to cool.
2. Mash bananas.
3. Preheat your oven to 350 degrees.
4. Mix flour, baking soda, and salt in a bowl. Set aside.
5. In another bowl, mix cooled butter and sugars until combined.
6. Add vanilla extract and egg and mix thoroughly.
7. Add in mashed bananas and continue to mix.
8. Slowly add in flour mixture.
9. Fold in peanut butter chips and bacon bits.
10. Spoon onto cookie sheet and bake for 10-12 minutes, until edges are brown.
11. Eat up, but try not to eat them all lest you turn into a Fat Elvis, and I’m not talking about the cookies.
So, aesthetically I don’t necessarily find these cookies visually appealing. The cookie and the peanut butter chips all blend in and mine didn’t look as great as they tasted. The cookies were delicious, though, so who cares. For a little bit of color and variation I added in a little bit of chocolate chips to the final batch:
All in all, I’d call this recipe a success, but if I think a couple of minor tweaks are probably in order, notably I might have put too much banana, I used half a banana more than called for. The flour might have been a little less than needed because of this and the dough wasn’t very firm because of this, also because I didn’t use peanut butter in the dough as was called for in the original recipe. If I perfect this I’ll make adjustments and edit the recipe, or if you’ve got an idea to make this better, I am all ears. Just drop a comment below. Until next time, I stole this baking, and it was worth the calories.