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"The belly rules the mind."--Spanish Proverb

Elvis Would Have Loved These Peanut Butter Cookies Recipe

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This recipe for Elvis Would Have Loved These Peanut Butter Cookies is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ c. light brown sugar
¾ c. creamy peanut butter
1 c. mashed banana
½ c. shortening
3 tbsp. milk
1 ½ tsp. vanilla
1 egg
2 c. flour
¾ tsp. baking soda
¾ tsp. salt
1 ½ c. milk chocolate chunks or semi-sweet chocolate chips
1 c. coarsely chopped pecans

Frosting:
2 tbsp. shortening
1 ½ c. miniature marshmallows
1 c. creamy peanut butter
½ tsp. vanilla
1 ¼ c. confectioners’ sugar
Hot Water
1 c. peanut butter chips
Directions:
Directions:
Preheat oven to 350° F. Place sheets of foil on countertop for cooling cookies. Blend brown sugar, peanut butter, banana, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to shortening mixture. Beat at low speed just until blended. Stir in chocolate chips and pecans. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time for 11 to 13 minutes or until cookies are light brown around edges. Do not over bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Melt 2 T. shortening in medium saucepan on low heat. Add marshmallows and peanut butter. Heat until melted, stirring constantly until well blended. Remove from heat. Stir in vanilla. Place confectioners’ sugar in medium bowl. Add marshmallow mixture and 1 T. of hot water at a time, beating until desired consistency. Frost cookies. Sprinkle with peanut butter chips.

 

 

 

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