The Elvis Cookie
Peanut butter meets banana meets bacon, a match made in heaven.
Ingredients
for the cookie dough
226 g unsalted butter, room temp
200 g light brown sugar
100 g maple sugar
2 eggs
5.1 oz box of banana pudding mix
1 mashed ripe banana
1 Tbsp vanilla extract
420 g all-purpose flour
3/4 tsp salt
2 tsp baking powder
peanut butter for stuffing
3 pieces of bacon, fried and chopped
for the peanut butter frosting
113 g unsalted butter, room temp
125 g peanut butter
1/2 tsp vanilla extract
150 g powdered sugar
1 Tbsp milk
pinch of salt
Directions
1. First, brown your butter. Place in a saucepan on medium heat and stir frequently until butter becomes amber brown and has a nutty aroma. Once browned, transfer to a heat safe bowl and place in the freezer for 10 minutes to cool down.
2. Preheat oven to 400 f and line two baking sheets with parchment paper.
3. In a medium mixing bowl, whisk together flour, salt and baking powder
4. In the bowl of a stand mixer, cream your butter and sugars together. Add your eggs, banana and vanilla and mix until combined. Add pudding mix.
5. Gently fold in your flour mixture to your wet ingredients until fully combined.
6. Weigh out 5.5 oz balls of dough(yield is 8 cookies). Rip your dough balls in half, add a heaping tablespoon of peanut butter to one half, and top with the other half of dough. Seal the dough around the peanut butter and roll back into a ball. Bake for 10-12 minutes.
7. Remove from oven and allow cookies to cool on the pans for 30 minutes before transferring to a cooling rack. While cookies cool completely, make your frosting.
8. In a medium mixing bowl, using a hand mixer beat your butter and peanut butter for 3 minutes. Add vanilla extract. Add salt.
9. Slowly add your powdered sugar about 1/4 cup at a time to the butter and peanut butter until it all is combined. Add your milk. Continue beating your frosting for approximately 5 minutes until fluffy.
10. Top cookies with frosting, chopped bacon and optional banana slices.
