**Elvis Cookies: A Heavenly Fusion of Peanut Butter and Chocolate**
Indulge in the legendary Elvis cookies, a tantalizing treat that harmonizes the iconic flavors of peanut butter and chocolate, paying homage to the King of Rock 'n' Roll, Elvis Presley. These delectable cookies, also known as peanut butter blossoms, are a symphony of textures, offering a crisp exterior and a soft, chewy interior that melts in your mouth. With variations ranging from classic to gourmet, these cookies promise an unforgettable culinary experience, capturing the essence of Elvis's favorite flavors. Prepare to be captivated by the original Elvis cookie recipe, the gluten-free version for those with dietary restrictions, and the deluxe rendition that elevates this classic treat to new heights. Whether you're a lifelong Elvis fan or simply a connoisseur of delectable desserts, these cookies are sure to leave you craving more.
ELVIS COOKIES
Elvis was known for his love of peanut butter and bananas, but I added a few extra goodies that I think he would approve of.
Provided by Duff Goldman
Categories dessert
Time 40m
Yield about 50 cookies
Number Of Ingredients 13
Steps:
- 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).
CHOCOLATE PASSOVER COOKIES
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate chips are added last.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
- In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
- Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.
THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES
Elvis Presley had a knack for making people swoon, and so does the flavor combination in this thick, sturdy cookie. It seems so wrong yet tastes so right: bacon, peanuts, chocolate and banana chips. It's unforgettable.
Provided by Food Network
Categories dessert
Time 13h10m
Yield about 24 cookie cups
Number Of Ingredients 14
Steps:
- Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
- Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
- At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
- 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).
- Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) 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.
ELVIS COOKIES
Found this in the Miami Herald - am going to give it a whirl. Has all the right stuff... & it snowed today... The King's favorite sandwich lives on in this cookie. Go with your gut -- not your head -- on this one; the combination of peanut butter, bacon and bananas really is delicious.
Provided by Busters friend
Categories Dessert
Time 32m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Gently mix in the bacon and bananas, trying not to mash the bananas.
- 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 ½ inches around.
- 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. .
Nutrition Facts : Calories 85.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 7, Sodium 85.2, Carbohydrate 10, Fiber 0.6, Sugar 8, Protein 2.5
ELVIS COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Stir together the butter, brown sugar, white sugar, peanut butter, and vanilla in a bowl. Mash the bananas into the mixture until there are few lumps. Sift together the flour and baking powder in a separate bowl; add to the banana mixture and stir until thoroughly incorporated.
- Drop rounded tablespoons of mixture onto the prepared baking sheet.
- Bake in preheated oven until lightly brown and firm, about 10 minutes.
Tips:
- Use room temperature butter: Softened butter will cream together with the sugar more easily, resulting in a smoother cookie dough.
- Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Use a cookie scoop to portion the dough: This will help ensure that all of the cookies are the same size and shape.
- Bake the cookies until they are just set: The cookies should be slightly golden brown around the edges but still soft in the center.
- Let the cookies cool completely before frosting: This will help the frosting set properly.
Conclusion:
Elvis cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their combination of peanut butter, banana, and chocolate, they are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie to bake, give Elvis cookies a try. You won't be disappointed!
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