Bacon Yes Bacon Peanut Butter Cookies Food

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.

PEANUT BUTTER BACON COOKIES

Steps:

• Preheat oven to 350 F degrees.
• In the bowl of your mixer, add the brown sugar, white sugar and peanut butter. Mix this for 2 minutes then add the egg and baking soda. Mix for another 2 minutes.
• Add the bacon and mix the bacon in using a spatula.
• Roll out pieces between your hands. You should end up with about 15 balls. To make these cookies even better, roll them in some sugar.
• Using a fork, create a criss cross pattern.
• Bake for 10 minutes then cool on a wire rack.

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 AND BACON COOKIES

Steps:

• PREHEAT oven to 350 degrees.
• MIX creamy peanut butter, sugar, brown sugar and eggs until combined in a bowl, usually about 2 minutes. Add in baking soda, salt, and vanilla extract. Finally, add in chopped bacon and mix thoroughly.
• ROLL dough into small balls about 1 ½ inch. Place on cookie sheet lined with parchment paper roughly 2 inches apart. Gently press down using the tines of a fork making a criss-cross pattern. Dip the fork in sugar to help keep it from sticking to the dough.
• BAKE for 10 to 12 minutes until lightly brown. Cool on rack. Makes 2 dozen cookies.

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.

PEANUT BUTTER AND BACON SANDWICH

Steps:

• Spread peanut butter on one slice of toast.
• Top peanut butter with sliced bacon and remaining piece of toast.

PEANUT BUTTER CHOCOLATE BACON COOKIES

Steps:

• Fry 4 strips of bacon until crisp. Drain on paper towel, crumble when cool.
• Break apart chocolate squares, set aside.
• Preheat oven to 350 degrees.
• Mix peanut butter and sugar well.
• Add beaten egg and baking soda.
• Roll mixture into 24 balls, place on lightly greased cookie sheets 12 to a sheet. Criss cross with a fork.
• Bake about 10 minutes, until puffy and golden.
• Remove from oven and immediately. carefully put on a wire rack, put a square of chocolate on top of each cookie. Sprinkle bacon crumbles on top of each cookie. Let cool. This is a delicate cookie, best to eat in one or two bites!
• Eating right away is preferred, or refrigerate leftovers.