Yes, we all know Elvis adored his peanut butter and banana sandwiches but I bet you never had a cookie Yanked from his sandwich, have you? You have the smoothness of the peanut butter with the guilt-free crunch of banana chips baked together to treat your children after school. Better yet, hide ‘em, wait till they go to bed, pour a glass of milk and have at it!

Peanut Butter-Banana Crunch Cookies

1/2 cup butter or margarine, softened

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

2 cups flour

1 cup peanut butter

1 cup crushed, dried banana slices

Preheat oven to 350-degrees F. Cream butter and sugars in a large bowl until well blended. Add the eggs, baking soda and vanilla; beating until light and fluffy. Blend in the flour and peanut butter until the dough is stiff but smooth. Stir in the crushed banana chips. Drop dough by the tablespoon onto ungreased(or parchment-lined) cookie sheet, flattening slightly and leaving about 2-inches between each mound. Bake 10-12 minutes, or until just barely done. Remove to cool for a few minutes before transferring to wire rack to finish cooling.

Makes about 2 dozen cookies.

Chef Jim Baley -- The Yankee Chef -- is a noted food columnist, cookbook author and the foremost New England Food Historian. He is a third generation chef and historian and lives in Maine with his wife and four children. He welcomes feedback at theyankeechef@aol.com.