13 June 2012

Peanut Butter-Chocolate Chip-Bacon Cookies

Does your man love bacon?  If so this pretty cookie filled to the brim with yumminess is just what he wants for Father's Day.  Don't be scared by the thought of bacon in a cookie!!! It's surprisingly delicious!  Your hubby will love the sweet and salty combo.  I've made these for Father's Day on several occasions and everyone that has one goes back for seconds.   This Father's Day win the love of your man's stomach as well as his heart!  This recipe is definately a keeper!

Peanut Butter-Chocolate Chip-Bacon Cookies
by Tickled In Love

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/2 teaspoon Pinch of chipotle or ancho chile powder
1/4 teaspoon kosher salt
8 strips bacon thick cut double smoked bacon (good bacon is the key to the this recipe)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 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.

Cut the bacon into uniform pieces.  Then cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes. 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.

***NOTE:   because of the bacon, the cookies don't keep as long as regular chocolate chip cookies; the bacon starts to taste a little gamey after a few days. Luckily, they never last that long, which might be why the recipe only makes 12 cookies.  If you have more people to feed make the balls into about 1 1/4 inch, making around 18 balls and pat them down to even size and height, so they bake evenly.  

Inspired by Food Network Magazine

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