About the time you thought peanut butter cookies couldn’t get any better… we add bacon! It’s that salty/sweet flavor you love topped with sweet honey-glazed bacon! Serve these at your next gathering or just enjoy them yourself.
Bacon Peanut Butter Cookies
1 lb. bacon
1 Tbs. honey
2 ½ cup all purpose flour
½ tsp. baking soda
½ tsp. baking powder
1 tsp. kosher salt
½ cup unsalted butter, softened
8 Tbs. bacon fat, reserved from cooking bacon for this recipe
1 cup dark brown sugar, packed
1 cup granulated sugar
1 cup smooth peanut butter (don’t use natural)
2 large eggs, beaten
1 Tbs. vanilla extract
1 ½ cups salted peanuts, finely ground in a food processor
Cover a large rimmed baking sheet with heavy-duty aluminum foil. Place bacon strips onto foil, side by side, sides barely touching, pressing bacon strips to fit where you can all across foil.
Place baking sheet into a COLD oven, then preheat the oven to 400 degrees F., cooking bacon for 12 minutes. Flip bacon slices over and continue to cook bacon until nicely browned, approx. 8-10 minutes longer, depending on the thickness of the bacon strips.
Remove bacon from oven and place strips onto a paper-towel lined plate to drain. Fold corner of foil to make a pour spout and pour bacon fats into a bowl to cool until solidified, stirring often to speed the process. For easy clean up, crumple bacon foil and discard.
In a large mixing bowl, combine flour, baking soda, baking powder, and salt, stirring until well combined.
Meanwhile, chop or crumble cooked bacon into small pieces, approx. 1/4 “square. Place bacon into a small bowl and drizzle with honey until all pieces are nicely glazed; set bacon aside and reserve for later use.
Using an electric mixer, beat butter until creamy in a large mixing bowl; add 8 Tbs. of reserved cooled bacon fat. Add sugars and beat mixture until creamy, approx. 2-3 minutes. Scrape down sides of bowl with a rubber spatula, then add peanut butter and beat until thoroughly combined.
Add eggs, one at a time, then vanilla; scrape down sides of bowl again, and then, on low speed, mix in the dry ingredients. Using a spatula, fold in the ground peanuts.
Form dough into golf ball-sized rounds and gently press a few pieces of reserved bacon crumbles into the dough on top of each cookie. Place cookie rounds onto an ungreased baking sheet, spaced approx. 2 inches apart. Using a fork, gently press down on each cookie round, pressing bacon a bit further into dough and flattening each round a bit.
Bake cookies for 10-12 minutes, rotating pan half way through baking time, or until cookies are golden brown and just slightly set at the center. Cool cookies for 2-3 minutes on baking sheet before transferring them to a wire rack to cool completely.
Makes 48 cookies
Now you’re cookin’,