Bacon Wednesday: Peanut butter, chocolate chip and bacon cookies

Here is your Halloween treat. Yes, bacon in cookies. And it works.

My friend, Danny Bonvissuto, alerted me to this concept for our weekly celebration of bacon at the CRC World Headquarters. In fact, we now have an impromptu Bacon Squad searching every corner of the blogosphere for unique bacon recipes.

I will be short and sweet so you can get onto the business of making these cookies. The base recipe is from Fannie Farmer. That woman knew her way around a peanut butter cookie and that fact hasn’t changed since 1896. But she probably did not envision adding bacon, diced finely, so that the finished taste is reminiscent of salted caramel. With semi-sweet chocolate chips. Oh, please. Take the plate away from me now. I’ve eaten four in a row. They’re that good.

Peanut Butter, Chocolate Chip and Bacon Cookies

1 stick butter, room temperature

½ cup plus 2 tablespoons crunchy peanut butter

½ cup granulated sugar

½ cup dark brown sugar, packed

1 egg

½ teaspoon vanilla

1 cup flour

½ teaspoon salt

½ teaspoon baking soda

½ cup semi-sweet chocolate chips

4 strips bacon, cooked and sliced into fine strips

½ cup sugar, for rolling

Preheat oven to 350 degrees.

Cream together the butter and peanut butter with a hand mixer. Add the two sugars and blend well. Add the egg and vanilla.

In a separate bowl, combine the flour, baking soda and salt. Stir the flour mixture into the peanut butter mixture. Add the chocolate chips and bacon.

Roll the cookie dough into walnut-sized pieces and roll in sugar. Place two inches apart on a greased or Silpat-covered cookie sheet and press horizontally and vertically with a fork.

Bake 10-13 minutes or until cookies are firm.

Yield: 3 dozen cookies

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