Elviscookies Recipes

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.

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. .

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.
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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.

Steps:

• Preheat oven to 350 degrees, grease cookie sheets.
• Cream peanutbutter, bananas, and sugars in a large mixing bowl using electric mixer Add eggs, one at a time to mix. Add flour gladually, along with baking soda. Chop peanutbutter cups into 1/4s and stir into the dough. Drop dougn in teaspoon full amounts onto greased pans. Bake until edges are browned. Remove and let set for 1 minute and then transfer to wire rack to cool completely.