Elvis Cookies | My Favorite Murder

Get a job, buy your own shit, stay out of the forest.

Like many, I have a dark fascination with true crime, and I’m quite excited to see the My Favorite Murder podcast live show tonight in Charlotte! It’s a very popular podcast so you’ve probably already heard it, but if not, Karen and Georgia recount murders and sometimes survivor stories, both modern and historic, and somehow make it both respectful and hilarious.

Sidenote: They do local stories when they are on tour, so I’m hoping they do Kim Thomas, a lovely, intelligent and caring person, an activist who ran women’s groups from her home and had an adopted baby she adored. She was brutally murdered in 1990 by her narcissist doctor husband – always the husband! Often a doctor! – who went free from insufficient evidence.

Here’s the thing…the girls and I whipped up a quick batch of cookies this morning, inspired by Georgia’s yowly Siamese cat and Elvis Presley’s favorite peanut butter and banana sandwich. They are murderously chock full of goodies, and like the ladies they are both sweet and salty. Enjoy, and SSDGM!

Elvis Cookies

Adapted from The Salted Cookie

  • 2 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt (plus more to sprinkle on top)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/2 cup peanut butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 2 ripe medium bananas, mashed
  • 1 cup peanut butter chips
  • 1 cup salted peanuts, chopped
  • 1 cup banana chips, chopped

Preheat oven to 350°

In a mixing bowl, whisk together flour, baking soda, and sea salt. In another bowl, whisk together butter, peanut butter, brown sugar, sugar, egg yolk, vanilla, and bananas. With a spatula, stir the flour mixture into the wet mixture until just combined. Fold in the peanut butter chips, peanuts, and banana chips.

Spoon tablespoon-sized balls onto prepared baking sheets, and flatten slightly with a spoon. Sprinkle with sea salt and bake for 13-15 minutes. Cool on the pan for 5 minutes, then transfer to a rack.