If Elvis ever ate edible cookie dough, it 100 percent tasted like this. It’s a take on his favorite sandwich, which included peanut butter, bananas, and bacon. This dough is full of peanut butter and banana flavor, and the bits of bacon give it a great crunch. It’s just as delicious (well, almost as delicious) without the bacon, if you prefer to leave it out. Spread this on two pieces of bread to eat the cookie dough version of the King’s popular sandwich!
- Yield: 8 Servings
- 2 strips of thick-cut bacon
- ½ of a large very ripe banana
- ½ cup (112 g) unsalted butter, softened
- ½ cup (130 g) creamy peanut butter
- ½ cup (115 g) lightly packed brown sugar
- ½ cup (100 g) granulated sugar
- ½ teaspoon vanilla extract
- 1½ cups (188 g) heat-treated all-purpose flour
- 1/8 teaspoon salt
- In a medium skillet, cook the bacon on medium heat until mildly crunchy (feel free to make it more or less crunchy to fit your liking). Once cooked, place it on paper towels to drain and cool. Set aside.
- In a small bowl, mash the banana with a fork until smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and the sugars together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
- Add the banana and mix until incorporated. Then, add the vanilla and mix until combined.
- In a small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated.
- Add the cooked bacon to the dough, mixing on low until fully incorporated.
- Eat immediately or store in an airtight container for 5 days in the refrigerator or 2 weeks in the freezer.