If you love peanut butter and the King, you need to try Andy Murray's 'Homage to Elvis' cookie

The Murray brothers are creative in their homage to Elvis Presley. Actor Bill Murray attended Elvis’ funeral in 1977, riding in a bus during the cortège. His brother Andy, a professional chef and musician, chose to memorialize the King by creating a cookie in his honor.

“I’m a huge Elvis fan,” Andy writes in his cookbook “Eat, Drink and be Murray: A Feast of Family Fun and Favorites” (out now). “This dessert, inspired by Gerry (Hayden, who worked with Murray at Tribeca Grill), is good enough to share, so you won’t be ‘lonesome tonight.’ “

Elvis made the peanut butter-banana combination famous, and this recipe riffs on that. A peanut butter cookie is topped with caramelized banana slices, and finished off with a scoop of ice cream.

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Andy, who’s chef-owner of the Caddyshack restaurants in Florida and Chicago, spent more than 25 years working in high-end restaurants such as Mortimer’s and Tribeca Grill. He’s the seventh of nine children and included charming anecdotes with the recipes in his cookbook. Among the recipes featured are: Murray French Toast; Lucille’s Fried Chicken; Key Lime Pie; and 19th Hole, the signature drink at Murray Bros. Caddyshack.

Homage to Elvis cookie

Makes: 6 cookies

Prep time: 20 minutes

Cook time: 10-15 minutes

Total time: 1 hour 35 minutes

Ingredients: 

• 2 sticks unsalted butter

• 1 cup crunchy peanut butter

• 2 cups granulated sugar

• 1 cup packed dark brown sugar

• 2 large eggs

• 2 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• 2 large ripe bananas

• 1 quart your favorite ice cream

Instructions: 

1. Preheat the oven to 375°F.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, 1 cup of the granulated sugar, and the brown sugar. Add the eggs, one at a time, on low speed until smooth.

3. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix to combine on low speed.

4. Cover the dough and place in the refrigerator for 1 hour.

5. Roll the dough into 2-inch balls and put them on two baking sheets lined with parchment paper, 2 inches apart. Flatten each ball with a fork, making crisscross patterns on top.

6. Bake for 10 minutes, or until golden brown. Transfer to a wire rack to cool.

7. Transfer the cookies to a large plate. Slice the bananas into thin coins, layering them on each cookie and covering the cookies completely. Dust with the remaining granulated sugar and caramelize with a blowtorch, if available (see Chef Andy’s Note below).

8. To serve, place a cookie on a small plate and top with a scoop of your favorite ice cream. Serve immediately.

Chef Andy’s Note: If you don’t have a blowtorch, you can put the cookies under the broiler for 1 to 2 minutes. Make sure the bananas and sugar topping cover the cookie completely. Keep a close eye on the cookies to avoid burning them while caramelizing the sugar.

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This article originally appeared on USA TODAY: Elvis gets a tribute with peanut butter and caramelized banana cookie