Peanut Butter Chocolate Chip Bacon CookiesPosted: October 16, 2011 | |
I know the title got your attention! For people who think that bacon can (and should) be in just about everything, this is the weekend gift for you. I was steered to this by my regular emails from What’s Cookin, which steered me to bitesizedbaker, who did this recipe derived from How Sweet It Is. This is what is great about Food Blogging! We all help each other in our hedonistic quest! Here is the bizarre and wonderful set of recipes. First make the candied bacon, then the cookies!
Cinnamon Sugared Bacon recipe by How Sweet It Is:
8 slices applewood smoked bacon
3 tablespoons brown sugar
½ teaspoon cinnamon
- Preheat oven to 375 degrees. Lay a wire rack on top of a baking sheet.
- On a large plate, mix sugar and cinnamon. Dredge bacon slices through the mix, lightly patting the sugar on top. Lay strips on wire rack and bake for 15-20 minutes, flipping the bacon once. Remove and drain on paper towels for 1 minute.
Puffy Peanut Butter Cookies with Chocolate Chips and Candied Bacon inspired by How Sweet It Is:
2 cups all-purpose flour
½ teaspoons baking soda
8 tablespoons of salted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
½ cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 ½ cups chocolate chips
4 slices of Cinnamon Sugared Bacon (recipe above)
- Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
- Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips and candied bacon.
- Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!