Chocolate Peanut Butter And Bacon Cookies Recipes

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.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
• Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
• For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

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.

BACON CHOCOLATE CHIP COOKIES

Steps:

• Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
• While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
• Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
• Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
• Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
• Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
• Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
• Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
• While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
• When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
• Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
• Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).

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.

TOUCHDOWN BACON-CHOCOLATE-PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Stir in peanuts. Press evenly in pan.
• Bake 20 to 24 minutes or until set in center and golden brown. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave in 10-second increments until mixture can be stirred smooth. Spread evenly over top of bar; sprinkle with bacon pieces. Refrigerate about 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

CHOCOLATE PEANUT BUTTER BACON PIE

Steps:

• Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
• Melt butter and mix in crushed cookies. Then press it into a deep dish pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2qt saucepan, heat milk and 3/4 cup sugar and add chips. Stir over medium heat until the contents are melted and thick. Then add flavoring and let it all cool.
• Place cream cheese and 1 cup sugar in a mixer and blend till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
• Sprinkle 1/3 the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle 1/2 of remaining chopped bacon bits over the chocolate sauce.
• Whip 1 ½ cup of heavy cream, a dash of cream of tartar, and powdered sugar. Spread over pie and pipe edges sprinkle with nest of remaining bacon and pipe circles of chocolate sauce. Drag knife back and forth thru top to form web design.

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.