"Elvis" Cookies Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the eggs, one at a time, and add the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until well combined.
Gently fold in the instant banana cream pudding mix until fully incorporated.
Stir in the mini chocolate chips into the cookie dough. You can refrigerate this dough for later.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
I await your comments! Enjoy!
