Bacon Yes 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 BACON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
• Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.

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.

BACON PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, beat butter, bacon drippings, and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter and vanilla, beating until combined. Add egg, beating well.
• In a large bowl, stir together flour, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Reserve ¼ cup bacon. Stir remaining bacon into batter.
• Using a 1½-inch scoop, scoop dough, and place 2 inches apart on large rimmed baking sheets. Dip a fork in water, and gently press tines into surface of dough, making a crosshatch design.
• Bake until light golden brown, about 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
• In a small microwave-safe bowl, microwave chocolate on high in 15-second intervals, stirring between each, until melted. Dip cookies halfway into melted chocolate, and place on wire racks. Sprinkle with reserved ¼ cup bacon.

CHOCOLATE, PEANUT BUTTER, AND BACON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix flour, cocoa powder, and baking soda together in a bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and mix well into a cookie dough. Crumble bacon and add to the dough with the chopped peanut butter cups; fold bacon and peanut butter cup chunks through the dough. Drop peanut butter in small amounts into the dough and swirl into the dough, but not mixing completely to integrate.
• Drop spoonfuls of dough onto baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes.

PEANUT BUTTER AND BACON COOKIES

Steps:

• PREHEAT oven to 350 degrees.
• MIX creamy peanut butter, sugar, brown sugar and eggs until combined in a bowl, usually about 2 minutes. Add in baking soda, salt, and vanilla extract. Finally, add in chopped bacon and mix thoroughly.
• ROLL dough into small balls about 1 ½ inch. Place on cookie sheet lined with parchment paper roughly 2 inches apart. Gently press down using the tines of a fork making a criss-cross pattern. Dip the fork in sugar to help keep it from sticking to the dough.
• BAKE for 10 to 12 minutes until lightly brown. Cool on rack. Makes 2 dozen cookies.

PEANUT BUTTER CHOCOLATE BACON COOKIES

Steps:

• Fry 4 strips of bacon until crisp. Drain on paper towel, crumble when cool.
• Break apart chocolate squares, set aside.
• Preheat oven to 350 degrees.
• Mix peanut butter and sugar well.
• Add beaten egg and baking soda.
• Roll mixture into 24 balls, place on lightly greased cookie sheets 12 to a sheet. Criss cross with a fork.
• Bake about 10 minutes, until puffy and golden.
• Remove from oven and immediately. carefully put on a wire rack, put a square of chocolate on top of each cookie. Sprinkle bacon crumbles on top of each cookie. Let cool. This is a delicate cookie, best to eat in one or two bites!
• Eating right away is preferred, or refrigerate leftovers.

BACON (YES, BACON!) PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325.
• Cream together the butter and peanut butter.
• Mix in sugar, egg, and maple extract. Add Pamela's Baking & Pancake Mix and combine. Fold in bacon crumbles.
• Spoon tablespoons of dough onto a lightly greased cookie sheet. Flatten with a fork using a crisscross pattern.
• Bake for 17-20 minutes until edges are light brown.
• Cool completely before removing from the pan with a spatula.