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Elvis Inspired Cookie Cups

Elvis Inspired Cookie Cups: Sweet & Savory Bliss in Every Bite

Experience the unforgettable fusion of sweet and savory in these Elvis Inspired Cookie Cups, featuring peanut butter, banana, and bacon.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 cookie cups
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Avoid substitutions for best results.
  • 1 tablespoon cornstarch Helps achieve a tender texture.
  • 0.5 teaspoon salt Enhances overall flavor.
  • 1 teaspoon baking powder Leavening agent.
  • 0.5 teaspoon baking soda Leavening agent.
  • 0.75 cups light brown sugar Adds caramel flavor; avoid artificial sweeteners.
  • 0.5 cups granulated sugar Balances the flavors.
  • 0.5 cups unsalted butter Ensure melted and cooled.
For the Egg Mixture
  • 1 large egg Provides structure and richness.
  • 2 large egg yolks Do not use whole eggs.
  • 1 teaspoon vanilla extract Enhances flavor profile.
For the Savory & Sweet Mix-ins
  • 0.5 cups precooked bacon Adds savory crunch.
  • 0.5 cups dried banana chips Chop finely to disperse evenly.
  • 0.5 cups honey Keeps filling moist.
  • 0.5 cups peanut butter chips Brings sweetness and nuttiness.
For the Creamy Filling
  • 0.5 cups heavy cream Use full-fat for best results.
  • 0.5 cups unsalted butter Adds creaminess when melted.
  • 0.5 cups corn syrup Creates silky texture.

Equipment

  • mixing bowls
  • mini muffin pan
  • Whisk
  • Spoon
  • Saucepan
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.
  2. In a separate bowl, combine brown sugar, granulated sugar, and melted butter. Mix well and add the egg, egg yolks, and vanilla extract.
  3. Gradually incorporate the dry ingredients into the wet mixture. Fold in bacon and dried banana chips.
  4. Cover the bowl with plastic wrap and refrigerate the dough for 2-3 hours.
  5. Preheat your oven to 350°F (175°C) and prepare a mini-muffin pan by greasing with butter.
  6. Scoop portions of dough into the greased mini-muffin pan cups and bake for 15-20 minutes.
  7. Use the handle of a wooden spoon to create cavities in the warm cookie cups.
  8. Drizzle honey into the cavities of each cookie cup and melt together heavy cream, butter, corn syrup, and peanut butter chips.
  9. Fill each cookie cup cavity with the rich peanut butter filling.
  10. Allow the filled cookie cups to cool completely at room temperature.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Refrigerate dough for best texture; quality bacon enhances flavor; avoid overmixing to maintain a tender texture.

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