Elvis Cookies

It all started with chocolate bacon bites.

Friday afternoon I bought four packages of my favourite bacon and enough chocolate to feed an army, or me for a weekend.

pork bacon

The wind was howling so loudly Friday night in Toronto that I woke up at 3 a.m. on Saturday, fried up all of my bacon and got to work.

chopped bacon

I made a variation of chocolate bacon bite cups and squares using my new chocolate molds.

bacon bites

Surprisingly, I was left with a ton of extra bacon bits.  Some made it into a breakfast burrito that morning, and the rest made it into an extraordinary steakhouse style chopped caesar salad that night to go alongside our slow cooked ribs.

salad and bacon

Last night I couldn't stop thinking about the leftover bacon bits sitting in my fridge.  Then I thought of peanut butter.  And maple syrup.  And chocolate chips.  And then I started singing "I'm all shook up..."  And then the Elvis cookie was born.


While part of me thinks bacon has become too much of a trendy food - it's bacon.  It's always been good.  And when it comes to my obsession with creating the perfect bite - sweet, salty, and crunchy please - it fits the bill.

So heat up your fry pan and get sizzlin, it doesn't get much better than this.


Elvis Cookies

  • 1 cup peanut butter (I mixed peanut, honey peanut and maple almond)
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 egg
  • 1 tsp baking soda
  • minced bacon
  • chocolate chips
  1. Preheat oven to 350 F degrees.
  2. In a bowl mix peanut butter, sugar and maple syrup. Mix well then add the egg and baking soda.
  3. Add the bacon and chocolate and fold into dough.
  4. Roll out dough into small bowls.
  5. Using a fork, create a criss cross pattern.
  6. Bake for 10 minutes then cool.