The Elvis: Peanut Butter, Banana And Bacon Chocolate Chip Cookies
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 tsp
Baking Soda3 tsp
Salt1 cup
Mayonnaise3 cup
Granulated Sugar2 large
Egg2 tbsps
Creamy Peanut Butter2 tsps
Pure Vanilla Extract1 cup
Salted Peanut (chopped)Directions:
1
Cook the bacon in a skillet until crisp, then drain on paper towels
2
Once the bacon is cool, roughly chop it (you should have about 1/2 cup)
3
Combine the flour, baking soda and salt in a medium bowl
4
In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes
5
Beat in the eggs, one at a time, until well blended
6
Add the peanut butter and vanilla and beat until combined
7
At low speed, add the flour mixture in batches, beating until just combined
8
Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips
9
Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight
10
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F
11
Line 2 muffin tins with paper liners
12
Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling)
13
Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes
14
(Keep in mind that the cookies won't rise and form a dome like a cupcake
15
) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely