Growing up, my grandma always made the best Elvis Cookie Cups around the holidays. I can still remember the smell of peanut butter and banana wafting through her cozy kitchen, and the way my little hands would eagerly wait to pop those chocolate-filled cookies into my mouth. Even as an adult, the nostalgia of those flavors takes me right back to the warmth and comfort of her home.
Whenever I make Elvis Cookie Cups, it’s like I’m transported to those childhood memories. The rich peanut butter, the sweet banana, and the gooey chocolate chips come together in the most delightful way. And the best part? They’re so easy to whip up, with a total time of just 20 minutes. That means you can enjoy that classic Elvis flavor anytime, without spending hours in the kitchen.
Why This Elvis Cookie Cups Recipe Will Become Your Go-To
The Secret Behind Perfect Elvis Cookie Cups
What makes these Elvis Cookie Cups so special is the perfect balance of flavors and textures. The creamy peanut butter and the ripe, mashed banana create a dreamy, almost fudgy base that’s just sweet enough. And when you bite into one of those cookie cups, the burst of melty chocolate chips takes it to a whole new level of indulgence.
But the real secret is in the simple technique. By pressing the dough into a muffin tin, you get these adorable, perfectly portioned cookie cups that are crisp on the outside and soft and gooey on the inside. It’s a game-changer compared to regular old cookies. Plus, the presentation is just so much fun – your friends and family are going to be wowed when you serve these up.
Essential Ingredients You’ll Need
- 1 cup creamy peanut butter: The star of the show! Peanut butter brings that iconic Elvis flavor and a rich, indulgent texture.
- 1 ripe banana, mashed: Ripe bananas add natural sweetness and moisture to the dough, creating that perfect fudgy consistency.
- 1/2 cup brown sugar: Just the right amount of brown sugar enhances the caramelized notes and gives the cookies their signature chewiness.
- 1 egg: This helps bind the dough together and gives the cookies their structure.
- 1 teaspoon vanilla extract: A touch of vanilla complements the peanut butter and banana beautifully.
- 1 cup all-purpose flour: The flour provides the base for the cookie cups, giving them that classic cookie texture.
- 1/2 teaspoon baking soda: Baking soda is the secret to getting those perfect, evenly-baked cookie cups.
- 1/4 teaspoon salt: A little salt helps balance the sweetness and brings out all the flavors.
- 1/2 cup semi-sweet chocolate chips: The melty chocolate chips are the cherry on top, adding that irresistible gooey factor.
Step-by-Step Elvis Cookie Cups Instructions
Preparing Your Elvis Cookie Cups
With a prep time of just 5 minutes and a cook time of 15 minutes, these Elvis Cookie Cups come together in a total of 20 minutes. All you need is a standard muffin tin and a few simple ingredients. Let’s get started!
1- Preheat your oven to 350°F and grease a 12-cup muffin tin. In a large mixing bowl, combine the peanut butter, mashed banana, brown sugar, egg, and vanilla extract. Use a hand mixer or a wooden spoon to mix everything together until it’s well incorporated and the batter is smooth.
2- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Fold in the chocolate chips.
3- Scoop heaping tablespoons of the dough into the prepared muffin cups, pressing it up the sides to form a well in the center. Be sure to leave a little space at the top, as the cookies will puff up slightly during baking.
4- Pop the muffin tin in the oven and bake for 15 minutes, or until the edges are golden brown and the centers are just set. The cookies should have a nice, soft and fudgy texture.
5- Remove the cookie cups from the oven and let them cool in the muffin tin for 5 minutes. This will help them hold their shape as you remove them.
6- Carefully transfer the Elvis Cookie Cups to a wire rack to cool completely. Serve these delectable treats warm, with a sprinkle of powdered sugar or a dollop of whipped cream, if desired. Enjoy!
Pro Tips for Success
- Make sure your banana is nice and ripe – the riper, the better! The natural sweetness and moisture from the banana is key.
- Don’t overmix the dough. Mixing too much can lead to tough, dry cookies. Just mix until the ingredients are combined.
- Use a cookie scoop or spoon to portion the dough evenly into the muffin cups. This ensures they all bake up the same size.
- Keep an eye on the cookies towards the end of the baking time. You want them to be set but still soft in the center. Overbaking can lead to dry, crumbly cookies.
Serving and Storing Your Elvis Cookie Cups
Perfect Pairings for Elvis Cookie Cups
These Elvis Cookie Cups are the perfect treat to serve up anytime, whether it’s a cozy family movie night, a holiday gathering, or just because. The rich peanut butter and banana flavors pair beautifully with a cold glass of milk or a hot cup of coffee. For a real Elvis-inspired experience, try serving them with a scoop of creamy vanilla ice cream on the side.
Storage and Make-Ahead Tips
Luckily, these Elvis Cookie Cups are easy to store and make ahead, so you can enjoy them anytime. Once the cookies have cooled completely, you can store them in an airtight container at room temperature for up to 5 days. For longer storage, pop them in the freezer for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature or warm them up in the oven for a few minutes.
Variations and Dietary Adaptations for Elvis Cookie Cups
Creative Elvis Cookie Cups Variations
While the classic peanut butter, banana, and chocolate chip combo is hard to beat, there are lots of ways to mix things up with your Elvis Cookie Cups:
- Try using crunchy peanut butter for an extra texture twist.
- Swap in white chocolate chips or chopped nuts for the chocolate chips.
- Add a sprinkle of cinnamon or a dash of nutmeg for a cozy, seasonal flavor.
- Top the baked cookie cups with a drizzle of caramel or a scoop of peanut butter.
Making Elvis Cookie Cups Diet-Friendly
For a gluten-free version, simply swap in your favorite gluten-free all-purpose flour blend. You can also make these vegan by using a flax or chia “egg” instead of the regular egg, and using dairy-free chocolate chips. And for a lower-carb twist, try using a sugar substitute like erythritol or monk fruit sweetener in place of the brown sugar.
Frequently Asked Questions
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! Crunchy peanut butter will give you a delightful textural contrast in the cookies.
Q: How long do the cookies need to bake?
A: The Elvis Cookie Cups bake for 15 minutes at 350°F. This gives you that perfect soft and fudgy center.
Q: Can I make the cookie dough in advance?
A: Yes, you can make the dough up to 3 days ahead of time. Just store it in an airtight container in the fridge until you’re ready to bake.
Q: How many cookies does this recipe make?
A: This recipe yields 12 delicious Elvis Cookie Cups, perfect for sharing with family and friends.
Q: What if my cookies don’t hold their shape?
A: Make sure not to overmix the dough, and be gentle when pressing it into the muffin tin. You can also try chilling the dough for 30 minutes before baking to help it hold its shape better.
Heavenly Elvis Cookie Cups
- Total Time: 20
- Yield: 12 cookie cups
Description
Indulge in the ultimate fusion of peanut butter, banana, and chocolate with these heavenly Elvis Cookie Cups. These bite-sized treats are a quick and easy way to satisfy your sweet tooth.
Ingredients
– 1 cup creamy peanut butter
– 1 ripe banana, mashed
– 1/2 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 12-cup mini muffin tin.
2. In a medium bowl, mix together the peanut butter, mashed banana, brown sugar, egg, and vanilla extract until well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Scoop the dough into the prepared mini muffin cups, filling them about 3/4 full.
6. Bake for 12-15 minutes, or until the edges are lightly golden.
7. Allow the cookie cups to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, use dark chocolate chips instead of semi-sweet. You can also drizzle the cooled cookie cups with melted chocolate for an extra indulgent treat.
- Prep Time: 5
- Cook Time: 15
- Category: Cookies & Bars
- Method: Baking
- Cuisine: American
Conclusion
These Elvis Cookie Cups are a true taste of nostalgia, with their irresistible combination of peanut butter, banana, and chocolate. They’re so easy to make, with just 20 minutes from start to finish, and the results are absolutely divine. Whether you’re whipping them up for a special occasion or just treating yourself, these cookie cups are sure to become a new family favorite. So what are you waiting for? Grab your ingredients and get baking – your taste buds (and inner Elvis) will thank you!
