PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES
Provided by Food Network Kitchen
Time 45m
Yield 12 cookies
Number Of Ingredients 15
Steps:
- 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.
- 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.
CHOCOLATE-CHOCOLATE CHIP BACON COOKIES
The best of both worlds! Sweet, savory, and absolutely delicious.
Provided by MegPie
Categories Meat and Poultry Recipes Pork
Time 32m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.
- Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 20.9 g, Cholesterol 25.6 mg, Fat 9.3 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 5.4 g, Sodium 119.4 mg, Sugar 14.1 g
PEANUT BUTTER BACON COOKIES
Peanut butter and bacon combine to make these delicious treats! My husband thought the recipe sounded like a waste of perfectly good bacon but loved the outcome and requests them often.
Provided by cc51
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
- Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 10.3 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 105.5 mg, Sugar 9.1 g
MAPLE BACON SHORTBREAD COOKIES
I loved this maple bacon cookies so much I begged the bakery for the recipe.
Time 32m
Number Of Ingredients 6
Steps:
- Maple Bacon1. In a frying pan over medium heat, cook 8 pieces of bacon until medium-well done (not crispy) and drain on paper towels.2. Chop bacon finely and add back to frying pan over medium heat. Continue to cook and stir the bacon until crispy.3. Turn the heat to low and add slowly 1/4 cup of pure maple syrup. Stir constantly and continue cooking another 5 to 10 minutes until nice and crispy.4. Transfer onto paper towel to cool.Shortbread Base 1. Preheat oven to 325F2. In a mixer, cream together butter, icing sugar and vanilla until light and fluffy.3. On low speed gradually add the flour until blended thoroughly.4. Knead cooled maple bacon into cookie dough.5. Scoop the desired size on parchment lined cookie sheets, flatten slightly.6. Bake at 325 F until lightly browned on the edges, 12-15 minutes depending on how large and thick the cookies are.
Nutrition Facts : Calories 263 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 89 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BACON BREAKFAST COOKIES
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BACON CHOCOLATE CHIP COOKIES
As a Southerner, I know that you should never, ever waste rendered bacon fat. So naturally I had to try and incorporate that liquid gold into one of my favorite foods: chocolate chip cookies. Over time, this evolved into actually putting the bacon into the cookie as well, which adds some extra crunch alongside the chocolate chips. While bacon fat can cause cookies to get very thin and crispy, the addition of molasses, cornstarch and an egg yolk help ensure that these cookies stay soft and chewy long after they've come out of the oven.
Provided by Sarah Holden
Categories dessert
Time 1h45m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
- While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
- Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
- Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
- Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
- Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
- Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
- Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
- While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
- When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
- Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
- Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).
BACON JAM
Steps:
- Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
- Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
- Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
- To serve, top the toast with the bacon jam and garnish with chopped chives.
BROWN SUGAR BACON COOKIES
Make and share this Brown Sugar Bacon Cookies recipe from Food.com.
Provided by DrGaellon
Categories Drop Cookies
Time 23m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Sift dry ingredients together in a large bowl.
- In the work bowl of a stand mixer (or in a large bowl with a hand-held electric mixer), cream butter and both sugars until fluffy and mostly smooth. Add eggs, one at a time, mixing until fully incorporated.
- Turn the mixer down to low and add dry ingredients, a little at a time, until incorporated.
- Stir in chopped bacon by hand with a spoon.
- Place spoonfuls of dough (1 to 1 1/2 tbsp each) on parchment- or Silpat-lined cookie sheet. Press down with back of fork. Bake in preheated oven 14-18 minutes, rotating back-to-front after 7 minutes. (For best results, bake only one sheet at a time, in the middle of the oven.).
- When cookies are golden brown, remove from oven and transfer to a rack to cool.
Nutrition Facts : Calories 207, Fat 8.9, SaturatedFat 5.2, Cholesterol 37.7, Sodium 198.7, Carbohydrate 29.3, Fiber 0.4, Sugar 17.3, Protein 2.9
BACON COOKIES
Pliable chewy Bacon Cookies with a touch of maple. You must keep your eyes on these during the last couple of minutes. They get brown significantly faster during the end of baking. Slice Bacon into small pieces before frying then you won't have to crumble it. Press the Bacon between layers of paper towels when cool enough. You will have a buttery cookie with Bacon and not a Bacon grease cookie.
Provided by Gina Rae Vinson
Categories Drop Cookies
Time 22m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat together butter, brown sugar and sugar until fluffy.
- Stir in eggs and maple syrup and beat for 1 more minute.
- In a small bowl, combine flour, baking soda and salt and add in batches to mixing bowl. Beat just long enough to incorporate.
- Stir in the bacon pieces by hand.
- Drop by tablespoons 2 inches apart onto cookie sheets.
- Bake at 375 degrees for 7-10 minutes, until golden brown.
BACON CHOCOLATE CHIP COOKIES
Taken from the blog spot neverbashfulwithbutter. My brother found these and wanted me to make them for him, sounds interesting and the flavors may really work together, I wanted to put them on here to obtain nutritional info and to share the yummy weirdness.
Provided by Pixies Kitchen
Categories Dessert
Time 1h40m
Yield 60 cookies
Number Of Ingredients 16
Steps:
- An important note- Be sure to use real bacon bits, not Bacos *See large print at the bottom of this post*.
- Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible.
- Preheat oven to 350 degrees fahrenheit.
- Beat together the butter, sugars, flavouring and eggs until creamy.
- In another bowl, sift together the dry ingredients.
- Add the dry ingredients to the butter mixture and stir together.
- Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour.
- Add in chocolate chips and bacon bits. Stir until well integrated.
- Place dough on a sheet of waxed paper and refrigerate at least an hour.
- Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls.
- Set dough balls about 2 inches apart on.
- an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
- Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
- Maple cinnamon glaze Reipe.
- 2 cups powdered sugar.
- 1 tablespoon maple extract.
- 1 teaspoon vanilla extract.
- 1 teaspoon cinnamon (It has been suggested that 1 teaspoon may be a bit much, so go ahead and add to taste).
- Enough water to make a thick glaze.
- Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
- Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.
BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE
All the flavors that make up the perfect breakfast in one cookie!
Provided by Moonsinger38
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
- Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
- Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
- Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
- To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.8 g, Cholesterol 28.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 237.3 mg, Sugar 18.6 g
BACON BANANA COOKIES
Provided by Libbie Summers
Categories Cookies Mixer Fruit Dessert Bake Kid-Friendly Tropical Fruit Banana Meat Bacon Party Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Yields 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.
- In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
- Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
- Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.
BREAKFAST COOKIES WITH BACON
I as at the General's house for a brunch and these were so good I had to ask for the recipe! They're sweet and salty - a favorite combination of mine. My son asked me to make them the other day and I searched and couldn't find anything like them so figured I'd post it to keep the recipe alive. Hope you enjoy!
Provided by Buzymomof3
Categories Drop Cookies
Time 35m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- cook bacon till crisp - then break into small pieces.
- Beat together butter and sugar till fluffy, beat in egg, combine dry ingredients and mix into butter mixture.
- Add bacon, corn flakes, and raisins and stir in by hand.
- Drop by teaspoonful onto UNgreased cookie sheet 2" apart.
- Bake 350 for 15 minutes. Cool 1 minutes, move to rack.
BACON TOFFEE COOKIES
It's true, everything is better then bacon! If you like sweet and savory combos, this is the cookie for you.
Provided by thecookieadaychalle
Categories Drop Cookies
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Place bacon on a foil lined cookie sheet and bake for 10-15 minutes or until crisp. When bacon is done place it on a plate and cover with a paper towel, let cool.
- In a medium bowl sift together flour, baking soda and salt, set aside.
- Mix butter, sugar, brown sugar, sour cream, and vanilla together until well blended.
- Add eggs one at a time.
- Slowly add dry ingredients.
- Chop bacon into small pieces and add to the cookie dough.
- Place a rounded teaspoon of cookie dough on an ungreased cookie sheet.
- Bake for approximately 10-12 min until edges of the cookie are golden brown.
- Remove from oven and cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
- Enjoy!
Nutrition Facts : Calories 211.7, Fat 12.5, SaturatedFat 6.5, Cholesterol 42.5, Sodium 237.7, Carbohydrate 22.1, Fiber 0.3, Sugar 13, Protein 2.9
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