These cookies are made with brown butter, mashed bananas, maple and vanilla extracts, raw honey, chopped bacon, peanut butter, peanut brittle, and mini marshmallows! It’s based on two sandwiches, the Elvis (bacon, bananas, marshmallow, and sometimes honey), and the fluffernutter (peanut butter and marshmallow).
I decided to go with less flour and to brown the butter, which is why they are sort of spread out and thin and crispy, but if you prefer thicker, chewier cookies, add 1/4 cup more flour and use slightly softened butter that is still solid. instead of melted or brown butter. It is still absolutely crucial to refrigerate the cookie dough for at least 4 hours, though. Also, the bananas don’t need to be overripe like it needs to be for banana bread.
These turned out exactly how I wanted them to be, sort of crispy and crunchy, but with some chewiness as well. I really like the saltiness of the bacon in it, but feel free to leave it out. Also, if you don’t have bananas, or don’t want to use bananas, you can sub two large eggs in their place.
elvis fluffernutter cookies
1.5 cup of diced or crumbled cooked bacon (You’ll need 16 ounces raw to get 6 ounces cooked)
1.75 cups peanut brittle, coarsely chopped (8 ounces)
2.5 cups (half a 10-ounce bag) mini marshmallows (5 ounces), plus more for topping
1 and 3/4 cups all-purpose flour (230 grams or 8.2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted brown butter, cooled
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract (optional)
1/4 cup thick raw honey (3 ounces)
1/4 cup peanut butter (3 ounces)
2 ripe medium bananas, peeled and mashed (about 8 ounces)
First, get ingredients and prep/cook any of them, if needed. (i.e., cook a pound of bacon down to 6 ounces and then chop, cook or buy the peanut brittle, raw honey, marshmallows, brown the butter, mash the bananas, etc.).
Sift the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter with the sugars using a handheld electric beater.
When smooth, add the vanilla extract, maple extract, honey, peanut butter, and bananas and beat until thoroughly mixed and fluffy.
Beat the sifted flour mixture on low into the cookie dough until just moistened and combined. Do not overmix.
Fold the bacon, brittle, and marshmallows into the cookie dough with a rubber spatula. Cover the bowl and refrigerate 4 hours to overnight.
Heat oven to 350 degrees F. Prepare baking sheets by lining with silpat or parchment paper.
Using a #20 ice cream scoop(equivalent to 3 Tablespoons), scoop out cookie dough, form into balls and place on baking sheets with at least 2 inches between each cookie ball. Flatten the tops just slightly so each ball becomes a disc. Press down 2-3 mini marshmallows on top of each cookie. You should be able to fit 6 cookies per baking sheet.
Bake at 375 degrees F. for 11-12 minutes until edges are brown and tops are no longer wet. Remove from heat and let cool in pans on wire rack without removing cookies from pans for about 10 minutes. Cookies will harden as they cool.
Store cookies separated by wax or parchment paper in an airtight container for up to 3 days.