Don’t you hate it when you think you have a great idea only to find out that tons of other people have already thought of the exact same thing?
That’s pretty much what happened to me with these cookies. You see, I volunteered to bake some cookies for an upcoming Cookies For Kids’ Cancer bake sale and instead of just taking the easy route and making chocolate chip or peanut butter cookies I wanted to come up with something that would encapsulate the ridiculousness that is DudeFoods and put it in cookie form.
That’s when I decided to take Elvis’s classic peanut butter, bacon and banana sandwich and make a cookie version of it.
As soon as I thought of the idea I headed to Google, and that’s when I discovered, much to my dismay, that there were already Elvis cookie recipes out there. I was curious to see what they’d taste like though, so I changed up one of the recipes I found and made them anyway!
Since the cookies themselves weren’t a truly original idea I decided to do something with them that I didn’t see anywhere online, and that something was an Elvis sandwich with Elvis cookies as the bun!
How can you top biting into peanut butter, bacon and banana cookies only to have your taste buds come in contact with even more peanut butter, bacon and banana in between the two cookies? Obviously this is a rhetorical question, because the clear answer is that you can’t top it!
If you’re from Milwaukee and too lazy to make your own Elvis cookies (or if you just want to support a great cause) and you’d like to purchase some I’ll be making a fresh batch for the Milwaukee Cookies For Kids’ Cancer bake sale that’s taking place from 1 – 4pm on Saturday, May 24th at the Best Place at the Historic Pabst Brewery. There’s also going to be a silent auction with tons of great items, so stop down, enjoy some cookies and a beer and bid on some items! You can get more details by clicking HERE.
That’s when I decided to take Elvis’s classic peanut butter, bacon and banana sandwich and make a cookie version of it.
If you’re from Milwaukee and too lazy to make your own Elvis cookies (or if you just want to support a great cause) and you’d like to purchase some I’ll be making a fresh batch for the Milwaukee Cookies For Kids’ Cancer bake sale that’s taking place from 1 – 4pm on Saturday, May 24th at the Best Place at the Historic Pabst Brewery. There’s also going to be a silent auction with tons of great items, so stop down, enjoy some cookies and a beer and bid on some items! You can get more details by clicking HERE.
How can you top biting into peanut butter, bacon and banana cookies only to have your taste buds come in contact with even more peanut butter, bacon and banana in between the two cookies? Obviously this is a rhetorical question, because the clear answer is that you can’t top it!
Since the cookies themselves weren’t a truly original idea I decided to do something with them that I didn’t see anywhere online, and that something was an Elvis sandwich with Elvis cookies as the bun!
As soon as I thought of the idea I headed to Google, and that’s when I discovered, much to my dismay, that there were already Elvis cookie recipes out there. I was curious to see what they’d taste like though, so I changed up one of the recipes I found and made them anyway!
Peanut Butter and banana cookies…which I named Elvis cookies in honor of Elvis’s favorite sandwich: the peanut butter and banana sandwich. These cookies are amazing, kind of over-the-top and definitely fit for a king (or THE King). Cookie dough flavored with banana extract, peanuts, Cereal Crunch and chocolate chips.
Once dough has chilled, preheat oven to 375-degrees. Line baking sheets with parchment paper and drop medium-sized balls of dough onto cookie sheets. Bake for 12-minutes or until edges of the cookies are golden. Allow cookies to set and cool on the cookie sheet before removing to a wire wrack to fully cool.
For cookie cups, line a cupcake tin with cupcake liners. Spoon dough into each liner, filling the liners half full of dough. Push dough down completely into the liners. Bake for 12-minutes in 375-degree oven. Let cool in the cupcake tin for several minutes, then place on a wire rack to cool completely. Frost with chocolate icing if desired.
I made two versions of these cookies…straight up cookies and then cookie cups filled with chocolate icing. The cookies were flatter than I like, so the second batch got thrown in a cupcake tin and baked up so they were thick cups of goodness.
In the bowl of a stand mixture, fitted with the paddle attachment, cream butter until smooth and creamy. Add both sugars and beat until light and fluffy, on medium-high speed. Add vanilla and banana extracts and mix until combined with the sugar mixture. Add eggs to the mixture one at a time, and beat egg in the mixture completely before adding the second egg. With the mixer on low speed, slowly add the flour, cornstarch, salt, nutmeg and baking soda to the sugar mixture. Mix until just combined.
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