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Chasin Elvis Cookies

2 cups - all purpose flour, divided
1 teaspoon - baking powder
1/4 teaspoon - baking soda
1/2 cup - butter or margarine, softened
1 1/4 cups - Florida Crystals® Organic Cane Sugar
3/4 cup - firmly packed Florida Crystals® Dark or Light Brown Sugar
2 - eggs
1 1/2 cups - (3 medium) mashed, ripe bananas
1/4 cup - honey
1 teaspoon - vanilla
3/4 cup - peanut butter
1 cup - peanuts, coarsely chopped
1 cup - semi-sweet chocolate chips (optional)

Preheat oven to 375°F. Grease cookie sheets.

Stir together 1 cup flour, baking powder and baking soda in small bowl. Set aside. Beat butter with remaining 1 cup flour and sugars until blended. Add eggs, bananas, honey and vanilla; mix well. Add remaining flour mixture, beating at low speed until well mixed. Stir in peanut butter and mix well. Stir in peanuts and chocolate chips.

Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes, until edges are lightly browned. Cool for 2 minutes then remove from cookie sheet to wire rack. Cool.

Makes about 4 dozen cookies.

Serving Quantity: 4 dozen


This week's featured recipe comes from Kimberlee Wendt of Fairfield Glade, Tennessee.