Elvis Cookies – a delicious recipe with smooth peanut butter, light brown sugar, granulated sugar, egg, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, combine the peanut butter and two sugars. Use an electric mixer on medium to beat until well combined. Beat in the egg until just combined. Set aside.
2
In a medium bowl, whisk together the flour and baking soda. With the mixer on low, add flour and soda to peanut butter mixture, scraping down the sides of the bowl as needed.
3
Gently mix in the bacon and bananas, trying not to mash the bananas.
4
Using slightly wet hands, roll rounded teaspoons of dough into balls and place on the prepared baking sheets, leaving about 1 inch between them. Dip the tines of a fork into water, then flatten the cookies until they are about 1 1/2 inches around.
5
Bake on the middle rack for 11 minutes. Cool cookies on the baking sheet for 2 minutes, then remove with a spatula to racks to cool completely. .
806
kcal
Calories
45
g
Fat
77
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup smooth peanut butter, 1/2 cup light brown sugar, packed, 1/2 cup granulated sugar, 1 large egg, lightly beaten, and more.
Yes, Elvis Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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