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.
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.
And then sprinkles….because mmmmm.
Elvis CookiesPrint Recipe
- 3/4 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon banana extract
- 2 eggs, room temperature
- 2-1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 cup salted, roasted peanuts, chopped
- 1/2 cup semi-sweet chocolate chips
- 1-1/2 cups Cereal Crunch (see link below for recipe)
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.
Add the peanuts, chocolate chips and Cereal Crunch to the dough and mix on low until barely mixed in. Remove mixing bowl and use a rubber scraper to ensure all ingredients are fully incorporated in the dough.
Wrap dough in plastic wrap and refrigerate overnight or place in the freezer for 30-minutes.
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.
Store at room temperature in an airtight container.
The Cereal Crunch recipe is an important part of this recipe. Click on the link below for the recipe and instructions. Make the Cereal Crunch recipe first, to allow the Cereal Crunch to cool completely before adding it to your cookies. Click on the link below for the Chocolate Icing recipe.
Get the Cereal Crunch recipe HERE!!! And don’t forget the perfect Chocolate Icing to put on top!! If you are going to make this recipe, you totally have to make the Cereal Crunch that is added to the cookie dough. It’s worth the extra few minutes of work. Otherwise the cereal in your cookies will be a weird, chewy texture after they are baked.
Cookies you can sink your teeth into!
Now that’s just a stack of happiness if you ask me! These cookies did not even last a day at the firehouse! These cookies are on point and the chocolate icing is the perfect finishing touch. Top cookie cups with the icing or sandwich two cookies together with icing in the middle! Mmmmm!
PS– I’ve linked this recipe up at the following link parties: Friday Frenzy, What’s Cookin’ Wednesday, Create Link Inspire, The Weekend Potluck and the Sugar and Spice Link Party. Click on the links to check out the fabulous parties with tons of recipes and crafts!