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Elvis Inspired Cookie Cups

Elvis Inspired Cookie Cups: Chewy Sweet & Savory Treats

These Elvis Inspired Cookie Cups are a delightful combination of chewy banana base, creamy peanut butter filling, and crunchy bacon, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 2 cups all-purpose flour using unbleached flour yields the best results
  • 1 teaspoon cornstarch contributes to a softer, chewy cookie texture
  • ½ teaspoon salt enhances sweetness and balances flavors
  • 1 teaspoon baking powder key leavening agent
  • ½ teaspoon baking soda key leavening agent
  • ½ cup light brown sugar adds moisture and rich flavor
  • ½ cup granulated sugar helps achieve sweetness and golden-brown edges
  • ½ cup unsalted butter melted, ensures richness and moisture
  • 1 large egg acts as a binder
  • 1 large egg yolk acts as a binder
  • 1 teaspoon vanilla extract imparts warm, sweet flavor
  • ½ cup precooked bacon chopped finely and crispy
  • ½ cup dried banana chips chopped finely for even mixing
For the Filling
  • 1 cup peanut butter chips boosts peanut butter flavor
  • ¼ cup heavy cream creates smooth filling
  • 2 tablespoons unsalted butter adds richness
  • 2 tablespoons corn syrup adds shine
For the Finishing Touch
  • to taste honey drizzle generously into cookie cavities

Equipment

  • mixing bowl
  • mini-muffin tin
  • microwave-safe bowl

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.
  2. In a separate bowl, cream together melted butter, light brown sugar, and granulated sugar until fluffy. Add egg, egg yolk, and vanilla extract, mixing well.
  3. Gradually combine wet and dry ingredients, folding in chopped bacon and dried banana chips.
  4. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat your oven to 350°F (175°C).
  6. Scoop out tablespoons of the chilled dough and press them into a greased mini-muffin tin.
  7. Bake for 15-20 minutes, or until golden brown. Press down centers gently to form a cavity.
  8. In a microwave-safe bowl, combine peanut butter chips, heavy cream, unsalted butter, and corn syrup. Microwave in 30-second intervals, stirring until smooth.
  9. Once cooled, fill each cookie cup with the peanut butter mixture.
  10. Drizzle honey into each filled cookie cup and allow to cool completely.

Nutrition

Serving: 1cookie cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Refrigerate the dough for best texture and handle egg yolks carefully for tenderness.

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