Spiced King Cookies are named after the one and only Elvis Aaron Presley and his love of PB Banana Sammies with a few spicy extras, of course. These extremely easy cookies have dried banana chips, peanut butter chips and white chocolate chips nestled inside of a chewy yet cakey chocolate cookie. The whole recipe comes together really fast, but don’t skip the chilling process…it’s what will keep them lofty and delicious! You can omit the cayenne if you are faint of palette, but it’s only a hint of heat that will keep the people guessing. No need to wear a cape while eating these hunka hunka burning love cookies.
Spiced King Cookies
Ingredients
- 7 tablespoons unsalted butter
- 1/2 cup chocolate chips
- 1/2 cup light brown sugar
- 1 egg, room temp
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup chopped dried bananas
- 1/2 cup peanut butter chips
- 1/4 cup white chocolate chips
- flakey salt
Directions
- Preheat oven to 325ºF. Line a large baking sheet with parchment or a silicone mat, set aside.
- In a medium sauce pan melt the butter and chocolate chips over low heat. Remove from the stove and allow to cool for 10 minutes (or 5 in the fridge). Whisk in the brown sugar, egg and vanilla.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, kosher salt and cayenne.
- Add half of the flour mixture to the chocolate and fold to combine. Fold in remaining flour. Lightly stir in the banana pieces, peanut butter chips, and white chocolate chips. Chill in the fridge for 10-15 minutes until the chocolate is set.
- Use a hinged scoop (about 2 tablespoons in size) and scoop out the dough, roll between your hands lightly and place on prepared baking sheet. Repeat with the remaining dough. You should have 15-16 total cookies. Sprinkle with a little flakey salt, if desired.
- Bake for 15 minutes and check doneness. They should still look slightly wet to keep the chewy texture. Remove and cool on baking sheet for 5 minutes then carefully transfer to a wire rack and cool completely (if you can wait that long).
