Elvis Cookies
- Level: Easy
- Yield: about 50 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 211
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 14
- Sodium
- 118
- Total: 40 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 15 min
Ingredients
Nonstick cooking spray
3 cups sugar
2 sticks (1 cup) butter, softened
1 cup peanut butter (crunchy or smooth, your call)
2 tablespoons molasses
1 tablespoon pure vanilla extract
Big pinch of baking powder
2 teaspoons kosher salt
3 very ripe bananas
2 1/2 cups all-purpose flour
1 1/4 cups chocolate chips
5 ounces pretzels, smashed (about 3/4 cup pretzel crumbs)
10 bacon strips, cooked crisp and chopped fine
Directions
- Preheat the oven to 350 degrees F and spray a baking sheet or sheets with cooking spray.
- In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until it's all one color. Add the bananas and mash them up real good in there.
- Add the flour and gently mix until incorporated, with no lumps.
- Fold in the chocolate chips, pretzel pieces and bacon.
- Using two spoons, form balls about the size of a large walnut and drop them on the prepared baking sheet(s) at least 2 inches apart. Place the sheet(s) in the fridge to chill for 10 minutes.
- Bake for 12 minutes, or until golden on the outside and super gooey in the middle, just like the King would want them. Let cool on a wire rack off the baking sheet.
- Find this recipe and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).