Bacon Peanut Butter Cookies Recipes

BACON PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• 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 the cookies for 10-12 minutes, rotating the baking sheet half way through the baking time, or until the cookies are golden brown and just slightly set at the center. Cool cookies for 2-3 minutes on the baking sheet before transferring them to a wire rack to cool completely.

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
• Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
• Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
• Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
• Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

PEANUT BUTTER- CHOCOLATE CHIP- BACON COOKIES

Steps:

• Preheat oven to 350°F Line two (2) baking sheets with parchment paper. Combine dry ingredients in large bowl.
• Cook bacon until crisp, reserve two (2) tablespoons drippings. Crumble bacon and throw away the still chewy pieces.
• Beat the butter, and reserved bacon drippings in a large bowl using a mixer. Beat in the peanut butter until smooth. Slowly add the sugars and beat until creamy (approx 4 minutes with an electric mixer). Then add the egg and vanilla and beat until light and fluffy.
• At low speed, add the flour mixture in two (2) portions, scraping the bowl as needed, until just combined. Stir in the peanuts and all but two (2) tablespoons of the chocolate chips and bacon.
• Form the dough into twelve (12) balls and place on baking sheets. Flatten with your fingers as the cookies will not 'spread' in the oven.
• Press the reserved chocolate chips and bacon onto the tops of each cookie. Bake until golden, 12- 14 minutes. Let cookies cool two (2) minutes on sheet, then transfer to cooling rack.
• Store in airtight container up to 3 days.