Elvis Cookies

2 very ripe bananas

3/4 cup (1 and 1/2 sticks) unsalted butter, melted

1/4 cup bacon fat, melted

1 1/2 cups light brown sugar, packed

2 large egg yolks

2 teaspoons vanilla extract

2 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

2/3 cup (112 g) peanut butter chips

6 slices thick-cut bacon, cooked until crisp and finely chopped

Heat the oven to 350°F and line a baking sheet with parchment paper.

In a large mixing bowl or the bowl of a stand mixer with a paddle attachment, beat the banana until thoroughly mashed. Add the butter, bacon fat, brown sugar, egg yolk and vanilla extract and mix on medium speed for 30 seconds, or until just combined.

Add the flour, baking soda and salt. Mix until no flour remains, scraping down the bowl as needed. Fold in the peanut butter chips and bacon.

Let dough rest at room temperature for 10 minutes. After the dough has rested, scoop tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. 

Bake until the cookie edges are set, 10 to 12 minutes. 

Transfer the cookies to a cooling rack to cool completely. Repeat with remaining dough.