Peanut butter = good. Bacon = good. Peanut butter x bacon = good2.
If you haven't tried this sweet and salty combo, you may be doubting me right now, but have I ever led you astray? Give this unlikely flavor duo a chance, and I promise you will love it. The rich nutty taste of the peanut butter complements the savory saltiness of the bacon perfectly. And of course putting it all in cookie form doesn't hurt.
I made these for my friend who is a major peanut butter junkie and she described them as a "wonderful mix of cookie/granola bar/can of yummy salty nuts." Well said. In addition to being really delicious, these cookies are super simple to make, require very few ingredients, and keep well for about a week after they're made, which makes the recipe a definite keeper.
The only change I would make for next time is to use creamy peanut butter instead of chunky. I think it would make for a better textured cookie. Otherwise, the recipe is perfect.
|You want a bite, don't you?|
Peanut Butter & Bacon Cookies
Makes 25 small cookies
1 cup all-natural peanut butter, chunky or creamy
1/2 cup sugar, plus extra for rolling the cookies in
1/2 cup brown sugar
1 tsp baking soda
7 slices of bacon
In a skillet, cook bacon over medium high heat to desired doneness. Remove to paper towels or newspaper to soak up any extra grease. Cool and dice. Set aside.
Preheat oven to 350° F.
In the bowl of a stand mixer, cream peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and continue to mix for 2 more minutes. Fold in cooked bacon.
Roll dough into equal-sized balls, about one heaping tablespoonful per cookie for small cookies. Place on a cookie sheet equipped with a baking mat or greased with butter. For additional decoration, create a criss-cross pattern on the cookies with a fork (this works better with larger cookies, smaller cookies tend to fall apart).
Bake for 10 minutes, until lightly browned. Cool on a wire rack for 5 minutes before serving. Store in an airtight container.
Source: Joy the Baker