Bacon Fat Peanut Butter Cookies Food

PEANUT BUTTER BACON COOKIES

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.

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES

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.

BACON FAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl with a stand mixer or an electric mixer on medium-high, beat the bacon fat, peanut butter, and sugar until it lightens in color and the texture becomes creamy, 2 to 3 minutes. Add the egg and keep beating until completely incorporated.
• In a separate bowl, combine the flour, baking soda, and salt.
• Slowly add the flour to the peanut butter mixture, beating until all the ingredients are combined well. Roll the dough into balls about 1 inch (2 1/2 centimeters) in diameter. Place the cookie dough about 1 inch (2 1/2 centimeters) apart on a baking sheet and gently press the top of each cookie dough ball with a fork dipped in granulated sugar to make criss crosses.
• Bake for 9 to 10 minutes, until barely browned around the edges. The cookies may look a little underdone and may appear slightly puffed and that's okay.
• Let the cookies cool on the baking sheet for at least 5 minutes and then gently transfer the tender, delicate cookies to a wire rack to cool completely. [Editor's Note: Hah. As if you could resist the aroma of these little lovelies for that long!]

BACON (YES, BACON!) PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325.
• Cream together the butter and peanut butter.
• Mix in sugar, egg, and maple extract. Add Pamela's Baking & Pancake Mix and combine. Fold in bacon crumbles.
• Spoon tablespoons of dough onto a lightly greased cookie sheet. Flatten with a fork using a crisscross pattern.
• Bake for 17-20 minutes until edges are light brown.
• Cool completely before removing from the pan with a spatula.