| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 12 cookies |
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- Pinch of chipotle or ancho chile powder
- 1/4 teaspoon kosher salt
- 5 strips bacon (1/3 pound)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup roughly chopped honey- roasted peanuts
- 1/3 cup bittersweet or semisweet chocolate chips
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 331 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 8 g |
| Cholesterol | 34 mg |
| Sodium | 172 mg |
Reviews
Just made these. What a different cookie. All the ingredient flavors come through so nice.
These are oddly delicious!!
love those cookies
I followed some of the reviewers advice and used 10 pieces of bacon, but other than that followed the recipe. I brought them as treat/dessert for a party and everyone seemed to love them. My only minor problem was that I flattened the cookies before baking since the recipe tells you to and even says “the cookies will not spread in the oven” – but the cookies did spread and became pretty thin and a little firmer than I would have liked even though I only cooked them for 12 minutes.
add maple syrup to increase sweetness, double chocolate chips(or peanut butter chips).honey roasted peanuts
My first attempt went well. I messed-up and didn’t read to reserve the bacon grease for the cookie when I microwaved the bacon. I used all butter to replace the bacon fat (and I missed out on some of that bacon goodness. The only complaint I received from my wife & friends (and I totally agree was that more bacon was needed! I added 2 additional strips and put the 1/3# in the cookies and it was bacon in every bite! I’m not sure what happened to the others with dry dough. My dough was like playing with PB play dough when I was a kid. Maybe using freshly ground soft wheat altered it? Another suggestion: a heavy pinch of chipotle powder (like almost 1/4 tsp added a nice balance to all the sweet. If you do find it too sweet, dry roasted peanuts will give you the same peanutty taste.
Made it exactly and they are wonderful…will make again and again…
My husband forwarded me this recipe. I followed the suggestions of other cooks by increasing the amount of bacon used to 1pd, I doubled the chips, used 1/3 c creamy peanut butter, and increased butter to 5 T decreasing bacon grease to 1T. The cookie had nice texture, nice peanut butter tast but not a noticeable bacon taste. A good peanut butter chocolate chip cookies is a better choice for us.
These cookies were delicious, even the skeptics couldn’t keep their hands off them.
Made as directed, and they were delicious. The recipe easily made two dozen cookies rather than twelve, though. They would have to be huge cookies to only make twelve.