The Elvis: Peanut Butter, Banana and Bacon Chocolate Chip Cookies Recipe

The Elvis: Peanut Butter, Banana and Bacon Chocolate Chip Cookies

Recipe provided by Claudia Sidoti

Watch the step-by-step video for this recipe.

• Yield: approximately 24 cookie cups
• Nutritional Information per Serving (1 of 24 servings): Calories 299, Total Fat 19 g, Saturated Fat 9 g, Carbohydrates 28 g, Dietary Fiber 1 g, Sugar 17 g, Protein 5 g, Cholesterol 45 mg, Sodium 152 mg
• Total time: 13 hr 10 min (Prep: 30 min, Chill: 12 hr, Bake: 40 min)

Channel the King of Rock 'n' Roll with these irresistible Elvis-inspired cookie cups! Elvis Presley wowed crowds, and this decadent treatblending crispy bacon, creamy peanut butter, rich chocolate chunks, crunchy peanuts, and sweet banana chipswill captivate your taste buds with its perfectly balanced, unforgettable flavor explosion. Get ready to rock your kitchen and impress everyone with this hearty, crowd-pleasing delight.

• 10 slices bacon
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, softened
• 1/4 cup mayonnaise
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tablespoons creamy peanut butter
• 2 teaspoons pure vanilla extract
• 3/4 cup semisweet chocolate chunks
• 1/2 cup chopped salted peanuts
• 1/2 cup sweet dried banana chips, roughly chopped

Instructions:

1. Cook the bacon in a skillet until crispy, then drain on paper towels. Cool and coarsely chop to yield about 1/2 cup.
2. In a medium bowl, whisk flour, baking soda, and salt. In a large bowl, beat butter, mayonnaise, and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well. Beat in peanut butter and vanilla.
3. On low speed, gradually add flour mixture until just combined. Fold in chocolate chunks, bacon, peanuts, and banana chips with a wooden spoon. Cover dough and chill at least 30 minutes or overnight.
4. Position oven racks in upper and lower thirds; preheat to 325F. Line two muffin tins with paper liners.
5. Fill each cup halfway with dough (a 2-inch, 2-ounce scoop works perfectly).
6. Bake until edges are lightly golden and a toothpick comes out clean, about 30 minutes. Cookies won't dome like cupcakes. Cool in pans 10 minutes, then transfer to racks to cool completely.

The secret ingredientmayonnaisecreates an ultra-tender, melt-in-your-mouth texture that elevates these cookies to legendary status. Bake up a batch today and let the Elvis magic shine!