Elvis Inspired Cookie Cups are a fun, homemade dessert packed with peanut butter, banana, honey, and crispy bacon. This easy, from-scratch cookie recipe is a unique and delicious treat perfect for holidays, parties, or anytime you want something unforgettable.
These Elvis Inspired Cookie Cups are definitely one of those recipes that make people do a double-take at first. Bacon? In cookies? Trust me, once you try them, you’ll totally get it.
Inspired by the famous Elvis sandwich, these cookie cups combine banana, peanut butter, honey, and crispy bacon into one seriously delicious dessert. It sounds wild, but the sweet and salty combination works so well.
I love recipes like this because they’re creative but familiar. The base is my Chocolate Chip Cookie Dough (without the chocolate chips) that I also use in my Chocolate Turtle Cookies. This recipe, though, adds bold flavors that take the dough to the next level.
These are especially fun for holidays or parties when you want something a little different. They’re conversation starters, and crowd favorites all in one.
What I Love About This Recipe
- I love how unique these cookie cups are. The combination of bacon, banana, peanut butter, and honey isn’t something you see every day. It always surprises people in the best way. Once they try one, they usually come back for more.
- The flavor balance is amazing. The sweetness from the honey and banana pairs perfectly with the salty, crispy bacon. The peanut butter filling adds a creamy, rich finish. Every bite has something a little different going on.
- These are a fun twist on a classic cookie. Instead of standard cookies, you get little cookie cups with a soft center and a filled middle. It makes them feel more special and a little more gourmet.
- I also love that you can prep the dough ahead of time. Refrigerating or freezing makes baking later super easy. Fresh cookies whenever you want is always a win.
Equipment You May Need
- Mini Muffin Pan – Essential for shaping the cookie cups.
- Large Mixing Bowls – For mixing dough ingredients.
- Electric Mixer – Helps blend the dough smoothly.
- Food Processor or Knife – For chopping bacon and banana chips.
- Tart Shaper – For forming the cookie cups after baking, or you could use the end of a wooden spoon.
(Full printable recipe card is at bottom of post.)
Elvis Inspired Cookie Cups Ingredients
For the Dough
- All-Purpose Flour – The base of the cookie dough.
- Cornstarch – Helps create a soft texture.
- Salt – Balances sweetness.
- Baking Powder & Baking Soda – Provide structure and lift.
- Brown Sugar – Adds moisture and deeper flavor.
- Granulated Sugar – Adds sweetness and texture.
- Unsalted Butter – Melted and cooled for rich flavor.
- Egg + Egg Yolks – Create a soft, chewy cookie.
- Vanilla Extract – Adds warmth and flavor.
Add-Ins & Filling
- Cooked Bacon – Crispy and finely chopped for salty contrast.
- Dried Banana Chips – Add sweetness and texture.
- Honey – Drizzled for natural sweetness.
- Peanut Butter Chips – Melt into a creamy filling.
- Heavy Cream – Helps create a smooth peanut butter mixture.
- Butter – Adds richness to the filling.
- Corn Syrup – Helps keep the filling smooth and glossy.
How to Make Elvis Inspired Cookie Cups
Step One: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda until well combined. Set aside.
Step Two: Mix the Wet Ingredients
In another large bowl, beat together the brown sugar, granulated sugar, and melted butter until smooth. Add the egg, egg yolks, and vanilla extract, then mix until well combined.
Step Three: Combine the Dough & Chill
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the finely chopped bacon and banana chips until evenly distributed throughout the dough. Cover the dough and refrigerate for 2 to 3 hours, overnight, or up to a few days. Let the dough sit at room temperature briefly to soften slightly before using.
Step Four: Preheat the Oven, Shape, & Bake
Preheat the oven to 350˚F. Divide the dough among lightly greased mini muffin pan cups. Press the dough down to cover the bottom of each cup. Bake for 15 to 20 minutes, or until golden brown. While still warm, use the handle of a wooden spoon to press down the centers and create cavities. Cool on a wire rack.
Step Five: Add the Honey
Drizzle honey into the center of each cookie cup.
Step Six: Make the Peanut Butter Filling & Fill Cookie Cups
In a microwave-safe bowl, combine the peanut butter chips, heavy cream, butter, and corn syrup. Microwave in 30-second intervals, stirring after each, until smooth. Spoon the peanut butter mixture into each cavity. Let cool completely until the filling sets.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve as a fun dessert for parties or holidays.
- Pair with coffee or milk.
- Add to a dessert platter for variety.
Quick Tips for Best Results
- Chill the dough for the best texture and flavor.
- Finely chop bacon and banana chips for even distribution.
- Don’t overfill the cups to avoid spills.
- Weigh the ingredients for best results.
Elvis Inspired Cookie Cups FAQ
How should I store the Elvis Inspired Cookie Cups?
Store in an airtight container at room temperature for up to 4 days.
Can I freeze the Elvis Inspired Cookie Cups?
Yes. Freeze baked cookie cups for up to 2 months. I can’t guarantee results for filling texture after thawing.
How long will the Elvis Inspired Cookie Cups last?
They’re best within the first few days, but still tasty for several days.
Substitutions?
You can substitute other chips for the peanut butter chips.
Can I use low-fat ingredients?
Low-fat substitutions are not recommended. I can’t guarantee the same results.
What else can I add to this recipe?
Try adding chocolate chips or a drizzle of chocolate on top.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter, egg substitutes, and skip bacon.
Vegetarian – Skip the bacon.
Low-Carb – You can try a sugar substitute for a lower-carb option.
Gluten-Free – You can try a gluten-free flour 1:1 baking blend.
Other Cookie Recipes You May Enjoy
- Banana Oatmeal Cookies – Delicious homemade oatmeal cookies with banana, chocolate chips, and walnuts.
- Chocolate Cherry Chunk Cookie Bars – Cookie bars with cherries and topped with chocolate.
- Buckeye Thumbprint Cookies – Lots of chocolate and peanut butter in one cookie!
Hope you enjoy this Elvis Inspired Cookie Cups recipe. Tell me in the comments if you made any changes.
If you like these sweet and savory cookies, you may also like this Bacon & Apples Foster dessert and Chunky Elvis Ice Cream!
Elvis Inspired Cookie cups
Ingredients
Basic Dough:
- 14.42 oz all-purpose flour (408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10%protein) flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62 oz light brown sugar (216g or about 1 cup + 2 tablespoons)
- 5.93 oz granulated sugar (168g or 3/4cup + 2 tablespoons)
- 1 cup unsalted butter melted & cooled (2 sticks)
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
Add-ins:
- 1 pound precooked bacon finely chopped
- 6 ounces dried banana chips finely chopped
- 1/2 cup honey
- 10 ounces peanut butter chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon corn syrup
Instructions
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in bacon and banana chips. Cover dough and refrigerate 2-3 hours, or overnight, or up to 2-3 days. Let it sit at room temperature until slightly softened.
- Preheat oven to 350 degrees F. Divide dough among lightly greased mini-muffin pan cups. Press dough down to cover bottom of cup. Cook about 15-20 minutes or until golden brown. While still warm, use a wooden tart shaper or handle of wooden spoon to create cavities in each cookie. Cool cookies on wire rack.
- Drizzle honey in cavities of each cookie.
- Meanwhile, place peanut butter chips, cream, 1 tablespoon butter, and corn syrup in microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, until mixture is smooth. Spoon peanut butter mixture into cavities of each cookie. Cool completely until peanut butter mixture is set.
Notes
- I strongly suggest refrigerating the dough for the best results and not baking right away.
- I like to place the bacon and banana chips in a food processor and process for just a few seconds to chop everything.
- Weigh the ingredients if you can for the best results.
- You can substitute any type of chips for the peanut butter chips.
- I do not suggest substituting margarine for butter, whole eggs for the egg yolks. or bananas for the banana chips. Results will vary a lot the more you substitute.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Thanks so much for allowing me to include your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go! Happy Holidays!
My family will love me for this one!!
Thanks Mitzi! Hard to go wrong with bacon. :)
Oh my – those look scrumptious! I’m adding these to my holiday baking list.
Thanks Clare!
How far ahead would u recommend baking these cookies, and how do u store them since they contain bacon. I have them mixed up and dough chilling for a cookie swap.
You could make them a few days in advance if you want. I store them in the fridge because I’m overly conservative when it comes to food but not sure if you need to.
Do u use light or dark corn syrup in this recipe?
Cathy, light syrup, although dark would probably still work.
Check out the Pampered Chef mini scoop! It Will be a LOT easier than using a spoon to fill!
Sound yummy. can’t wait to try!
That’s so awesome! I actually make a cupcake that’s Elvis inspired. How can someone NOT like that combo, it’s just amazing. The cupcake has a banana cupcake base with fluffy peanut butter frosting, drizzled with honey and topped with crumbled bacon. I haven’t blogged the recipe yet, cause it’s kinda like my own little gem of a recipe.
Ashley, the cupcakes sound wonderful!! Lots of Elvis recipes out there already so you might as well post it! :)
Sometimes I do not like banana chips because I find them too hard to bite–do they soften a bit in the cooking process of these cookies? I see that you chop/process them into smaller pieces so I bet that helps too. It just sounds like an interesting and delicious and crazy combo that I may have to try.
The Dinner Belle for Kimberlybelle.com
I chopped the banana chips up very fine so you would never think that they were too hard to bite and they do soften up a bit. They weren’t any harder than a finely ground nut so I think you would find them ok.
These look and sound awesome. I’ll bet they’re delicious!
Thanks Curt! The cookies are definitely a lot better than they sound!
Love the idea of bacon in these!
These are intriguing and wonderful.
You are killing me. These look WAY better than the burger!
And Angela, they taste MUCH better too! :)