“Sweet Elvis” cookies (minus bacon)

15 Feb

Back in the glory days of the Skylight Exchange in Chapel Hill, N.C., one of our more popular sandwiches was “The Sweet Elvis,” a sticky-sweet sandwich made of sourdough bread, crunchy peanut butter, banana slices and honey.

“Sweet Elvis with bacon” was a favorite.

Having recently bought a big jar of peanut butter, it seemed time to make that Sweet Elvis into a cookie, with banana, sweetness and chocolate.

Though I don’t enjoy chocolate as much as I enjoy pork products, I left behind the bacon and went for chocolate chunks and broken-down, heart-shaped milk chocolate filling cups. Here are some pictures of those. They make it look like I don’t like Valentine’s Day; actually, Valentine’s Day was awesome. It’s just that it was yesterday, and I was out of chocolate chips.

“Sweet Elvis” cookies (minus bacon):

1 cup butter, softened

1/2 cup peanut butter, unsweetened

1 cup mashed, overripe bananas

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

3/4 cup whole wheat flour

1 cup oats

1 cup chocolate chips

1 cup broken chocolate pieces

1 cup dry roasted peanuts, chopped

1) Cream butter with sugars. Stir in peanut butter and mashed bananas.

2) Combine flours, cornstarch, salt and baking soda in a separate bowl. Pour into wet ingredients and stir in.

3) Add oats, chocolate and peanuts. Fold.

4) Measure cookies in an ice cream scoop and turn onto a cookie sheet, leaving plenty of space between each.

5) Bake at 350 degrees for 6 minutes, rotate and bake for 5 more minutes. Cool for a few minutes on the cookie sheet before moving the cookies to a wire rack to finish cooking.


One Response to ““Sweet Elvis” cookies (minus bacon)”


  1. Tweets that mention “Sweet Elvis” cookies (minus bacon) « charitydinner -- Topsy.com - February 15, 2011

    […] This post was mentioned on Twitter by Margaret Hair, Margaret Hair. Margaret Hair said: "Sweet Elvis" cookies (minus bacon) http://wp.me/p1hF0G-1U […]

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