Hello. My name is Pat…..and I’m addicted…….to bacon.
Although my kosher and vegetarian friends might disagree, bacon is food of the gods. Flavorful, meaty and keeping cardiologists employed since the first time those thin slices were first put in a pan over a fire. Waking to the smell of coffee is good. Waking to the smell of freshly baked cinnamon rolls is great. Waking to the smell of bacon cooking? Heaven.
Like many of the bacon-industrial complex, I’ve had my share of bacon in unusual settings. Probably the most interesting was chocolate covered bacon. It was interesting but not nearly as good as bacon and chocolate independently. What does work, very surprisingly, is bacon and peanut butter.
I first tried this combination at the urging of my paternal grandfather. One day when I was visiting, he asked if I had tried it before. Seeing the scrunched up nose in my look, he quickly told me that it was great. The next morning I was served peanut butter toast with slices of freshly cooked bacon on it. I took a tentative taste and then gobbled it quickly down, looking for predators that might try to snatch this glorious thing from me. You may be skeptical, but trust me on this. Try it. Just keep the number to that cardiologist near by. Oh, by the way, the 12 step program for bacon addicts? Never be more than 12 steps away from bacon!
When I saw this recipe for peanut butter chocolate chip bacon cookies, I knew I had to try it.
Bakers, what doesn’t belong in this picture?
I normally will pull out the griddle but as I only needed a few slices that didn’t need to be straight, I used my standard pan.
Making the batter.
On the stone.
With the bacon.
These were good, but like the chocolate covered bacon, I thought were better independent. If you are a bacon fan, you’ve got to try it just to claim that you did!
Peanut Butter-Chocolate Chip-Bacon Cookies
Prep Time: 0 hours 25 minutes | Cook Time: 0 hours 20 minutes | Makes: 12 cookies | Difficulty: Easy
- 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
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.