ELVIS'S PEANUT BUTTER, BANANA, BACON, CHOCOLATE CHIP COOKIES: National Peanut Butter Day!

Today is National Peanut Butter Day! I recently watched the movie Elvis. I know, late to the party! But the film is brilliant. It really captured the life and times of an American icon. The film didn't go into his favorite foods, but we all know Elvis loved peanut butter and banana sandwiches. But I'm going to take it one step further today for National Peanut Butter Day. Here's Elvis' Cookie recipe for Peanut Butter, Banana, Bacon, Chocolate Chip Cookies from the Cooking Channel. Some interesting ingredients, as well as preparation in muffin tins! These are cake-like chocolate chip cookies!

ELVIS'S PEANUT BUTTER, BANANA, BACON, CHOCOLATE CHIP COOKIES!

Ingredients 
10 slices bacon
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
8 ounces unsalted butter, softened
1/4 cup mayonnaise
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped salted peanuts
1/2 cup sweet dried banana chips, roughly chopped

Directions 
Cook bacon in skillet until crisp, then drain on paper towels. Once bacon is cool, roughly chop it (you should have about 1/2 cup).
Combine flour, baking soda, and salt in medium bowl.
In large bowl, beat butter, mayonnaise, and sugars with mixer at medium speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until well blended. Add peanut butter and vanilla and beat until combined. At low speed, add flour mixture in batches, beating until just combined.
Using wooden spoon, stir in chocolate chips, bacon, peanuts, and banana chips.
Cover bowl with plastic wrap and chill at least 30 minutes or overnight.
Position racks in upper and lower thirds of the oven and preheat the oven to 325 degrees F.
Line 2 muffin tins with paper liners. Fill muffin tins about halfway full with batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
Bake until tops are slightly golden and toothpick inserted into center comes out clean, about 30 minutes. (The cookies won't rise and form a dome like a cupcake.)
Let cool in muffin tins on wire racks for about 10 minutes, then unmold cookie cups and transfer to racks to cool completely.
Cook's Notes: The mayonnaise in this recipe makes these cookies especially soft. 

Elvis has left the building, and he took these cookies with him!