You’re not going to believe this! I made these for my husband’s birthday and again for Father’s day for my dad the next year. They were originally found in Food Network magazine June 2011 edition as part of a piece about Father’s day DIY gifts. They are pretty well liked by most everyone who has tried one.
Chocolate Chip Peanut Butter Bacon Cookies: Total Time: 45 minutes: Makes about 1 dozen
- 1 1/4 c. all purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/8 tsp. ground allspice
- Pinch of chipotle or ancho chile powder
- 1/4 tsp. kosher salt
- 5 strips bacon about 1/3 pound
- 4 tbsp. unsalted butter, softened
- 1/2 c. creamy peanut butter
- 1/2 c. granulated sugar
- 1/2 c. packed light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/3 c. bittersweet or semisweet chocolate chips
- Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, allspice, 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.