These Elvis-Inspired Banana Cookies are the ultimate treat for anyone who loves the sweet-salty combo of peanut butter, banana, and chocolate. Inspired by the King of Rock and Roll’s famously wild taste in food, these soft cookies are packed with flavor and chewy texture in every bite. They’re unexpected, indulgent, and surprisingly addictive.
Why You’ll Love This Recipe
I love this recipe because it’s playful, flavorful, and always sparks conversation. The banana cream pudding adds moisture and a hint of tropical sweetness, while the salty, crispy bits cut through the richness just right. Peanut butter and chocolate chips round it all out into one unforgettable cookie that hits all the notes—just like Elvis.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
softened butter
creamy peanut butter
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
banana cream instant pudding mix (dry)
cooked and crumbled crispy bits (non-meat alternative)
mini chocolate chips
directions
I start by creaming together the softened butter, peanut butter, granulated sugar, and brown sugar in a mixing bowl until the mixture is light and fluffy.
I add in the eggs and vanilla extract, beating until everything is smooth and fully combined.
In another bowl, I whisk together the flour, baking soda, salt, and dry banana cream pudding mix.
I gradually stir the dry ingredients into the wet mixture until a soft dough forms. Then I fold in the crumbled crispy bits and mini chocolate chips.
I cover the bowl and refrigerate the dough for at least 30 minutes so it firms up and holds shape better while baking.
I preheat the oven to 350°F (175°C), line my baking sheets with parchment paper, and scoop the dough into 1-inch balls.
I bake the cookies for 8 to 9 minutes, just until the edges start to turn golden. I let them cool on the sheet for a couple of minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 30 cookies. It takes around 15 minutes to prep, 30 minutes to chill the dough, and about 10 minutes to bake each batch.
Variations
I’ve swapped the banana pudding mix for vanilla or even chocolate with great results.
For a meat-free option, I simply leave out the crispy bits—it still tastes amazing.
Sometimes I use chunky peanut butter for extra texture and crunch.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them in a sealed bag for up to 2 months. I like to warm them in the microwave for about 10 seconds to bring back that fresh-baked softness.
FAQs
Can I skip the crispy bits?
Yes, I’ve made them without and they’re still delicious. The crispy bits just add that salty twist Elvis would have loved.
What kind of pudding mix works best?
Banana cream is my favorite for that classic Elvis flavor, but vanilla or even white chocolate pudding works if banana isn’t your thing.
Can I make the dough ahead of time?
Absolutely. I often make the dough a day in advance and chill it overnight. Just let it sit out a few minutes before scooping.
What’s the best way to prepare the crispy bits?
I like to bake them until golden and crisp, then let them cool before crumbling into the dough. That way, they stay crisp inside the cookie.
Can I freeze these cookies?
Yes, both the dough and the baked cookies freeze well. I freeze the dough in pre-scooped balls or store cooled cookies in freezer bags.
Conclusion
These Elvis-Inspired Banana Cookies are as bold and unforgettable as the King himself. I love making them when I want to surprise people with something fun and totally different. With their soft texture, sweet banana flavor, and salty, crispy bites, they’re bound to become a new favorite in any cookie collection.
Print
Elvis-Inspired Banana Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Total Time: 55 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Elvis-Inspired Banana Cookies – These soft and chewy banana cookies are inspired by Elvis’s legendary love for bold flavor combos! Made with peanut butter, banana pudding, chocolate chips, and a hint of salty crunch, they’re an unexpected and unforgettable treat that hits all the sweet and salty notes.
Ingredients
- 1/2 cup softened butter
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (3.4 oz) box banana cream instant pudding mix (dry)
- 1/2 cup cooked and crumbled crispy bits (plant-based or crunchy mix-in of choice)
- 3/4 cup mini chocolate chips
Instructions
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Cream together the softened butter, peanut butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy.
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Add the eggs and vanilla extract, and beat until smooth and fully combined.
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In another bowl, whisk together the flour, baking soda, salt, and dry banana cream pudding mix.
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Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
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Fold in the crispy bits and mini chocolate chips.
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Cover and refrigerate the dough for at least 30 minutes.
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Scoop the dough into 1-inch balls and place on baking sheets.
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Bake for 8–9 minutes, or until the edges are golden.
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Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
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Use your favorite crispy, savory mix-ins to add that satisfying salty crunch.
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Omit the crispy bits for a classic sweet-only version.
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Chunky peanut butter works great if you like extra texture.
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Try vanilla or chocolate pudding mix for a fun flavor twist.
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Dough can be made in advance and refrigerated overnight.
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