These peanut butter chocolate chip bacon cookies are an old recipe that harkens back to when it was trendy to put bacon in EVERYTHING. While I still love bacon, I have cut back on the number of recipes I make that include it. These cookies are not one of them.
1 1/4 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp ground cinnamon
Pinch of chipotle powder
1/4 tsp salt
1/2 pound bacon
4 Tbsp unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla
3/4 cup chocolate chips
- Pre-heat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Combine the four, baking soda, baking powder, cinnamon, chipotle, and salt in a large bowl.
- Cook the bacon until crisp. Drain the slices. Reserve 2 Tbsp of the drippings.
- Crumble the bacon. Get rid of any chewy bits.
- Beat the butter and bacon drippings on medium-high until smooth (about 1 minute).
- Beat in the peanut butter until combined (about 1 minute).
- Beat in both sugars until creamy (about 4 minutes).
- Add the egg and vanilla and beat until light and fluffy, (about 2 minutes).
- Reduce the mixer speed to low.
- Add in half of the flour, scraping down the side of the bowl as needed, until just combined. Repeat with the second half of the flour.
- Reserve 2 Tbsp each of chocolate chips and bacon. Add the rest to the dough.
- Form the dough into 12 balls and arrange 2 inches apart on the baking sheets.
- Flatten the cookies slightly and top with the reserved chocolate chips and bacon.
- Bake until golden, 12-14 minutes.
- Cool the cookies for 2 minutes on the baking sheets and then transfer to a wire cooling rack to cool completely.