The Elvis (Peanut Butter & Banana Giant Cookies)
Giant cookies inspired by Elvis's favorite flavors: banana-scented white chocolate cookie dough wrapped around a frozen creamy peanut butter center. Makes 7–8 giant cookies.
⏱️ Prep: 40 min🍳 Cook: 14 min🍽️ Makes 8
Nutritionper 1 giant cookie (~200 g)›
640
Calories
13g
Protein
68g
Carbs
36g
Fat
Ingredients
| 1 cup (256 g) | creamy peanut butter (for the frozen center) |
| 1/2 cup (100 g) | granulated sugar |
| 1 cup (225 g) | light brown sugar |
| 3/4 cup (170 g) | unsalted butter, at room temperature |
| 2 | large eggs |
| 1 | large egg yolk |
| 2 tsp (10 ml) | banana extract |
| 2 tbsp (20 g) | dry banana pudding mix |
| 4 cups (500 g) | all-purpose flour |
| 3 tbsp (24 g) | cornstarch |
| 1 tsp | iodized salt |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1 cup (175 g) | white chocolate chips |
Instructions
- Chill the center: Fill eight 1-ounce (29-ml) wells of a silicone mold with creamy peanut butter and freeze. Keep frozen until you're ready to fill your cookies.
- Make the cookie dough: In a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), combine the granulated sugar, brown sugar and butter and mix on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides and paddle, then mix until fully incorporated. Add the eggs, egg yolk, banana extract and banana pudding mix, and mix until combined.
- In a separate bowl, sift together the flour, cornstarch, salt, baking powder and baking soda. Add the flour mixture to the wet mixture in three parts, scraping the bowl before each addition to clear the butter from the sides. Turn off the mixer and fold in the white chocolate chips with a rubber spatula. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable.
- While the dough chills, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Add the center: Separate the chilled dough into eight equal balls (or weigh them to about 6 oz / 170 g each). Using a large spoon or your fingers, press into the middle of each dough ball to create a small space and place a frozen peanut butter piece inside. Fold the surrounding dough around the peanut butter and roll back into a ball.
- Place four or five filled dough balls 3 inches (8 cm) apart on the prepared pans and lightly press the tops. Bake for 12 to 14 minutes, or until firm and set. Remove from the oven and let them rest on the pans for 10 to 15 minutes before digging in.