Elvis Cookies
So can we just pretend that it hasn’t been FOREVER since I’ve made something with bacon? Great, thanks!
Moving on. I’m sure everyone is familiar with the concept of the Elvis sandwich: peanut butter, banana and bacon. What a stellar combo. So I thought I’d do my own take on the King’s favorite food and present it as a cookie. Per usual, Alton Brown’s The Chewy recipe is my go-to basic dough, but then I added in the extra goodness:
Elvis Cookies
Ingredients
- 8oz butter
- 12oz bread flour
- 1t salt
- 1t baking soda
- 2oz sugar
- 8oz light brown sugar
- 1 egg
- 1 egg yolk
- 1oz whole milk
- 1 1/2t vanilla
- 8 strips bacon, candied and crumbled
- 2 boxes Reese’s Pieces
- 1 1/2c dried banana pieces
Directions
- Melt the butter and cool slightly.
- Sift together the flour, salt and baking soda in separate bowl.
- Beat together butter and both sugars at medium speed for 2 minutes.
- Whisk together the whole egg, the egg yolk, milk and vanilla in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Gradually add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
- Stir in banana, Reese’s Pieces and bacon.
- Chill the dough for 1 hour.
- Preheat the oven to 375 degrees F and prep baking sheet with parchment.
- Scoop into balls using 1.5T cookie scoop, place on baking sheet and give each cookie a little smush. (I got about 40 cookies this way).
- Bake 8 to 10 minutes and let cool on baking rack for 5 minutes.
Yes! You could definitely tell exactly what was in this cookie. The dough absorbed the flavor of the banana with punches of bacon and peanut butter throughout. Elvis Presley would be proud.
