Bourbon Bacon Butter Cookies Food
BOURBON BACON PEANUT BUTTER COOKIES
These bourbon bacon peanut butter cookies combine three of our favorite flavors into one delicious cookie. It doesn't get better than this!
Provided by Kristen Stevens
Categories Dessert
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Cook the bacon in a large frying pan over medium heat until very crispy, about 12-15 minutes. Remove from the pan and, once cool, crumble into small pieces. Set aside 2 tablespoons of the crispy bacon bits to use to top with cookies. Reserve 2 tablespoons of the bacon oil and let it cool. (Put it into a small bowl in your fridge to speed up this step.)
- Whisk the flour, baking soda, baking powder, salt, and cinnamon in a medium-sized bowl.
- In a large bowl, use electric beaters to mix the butter and reserved bacon oil. Add the peanut butter and beat for 1 minute. Add the granulated and light brown sugar and beat until creamy, about 2 minutes. Then add the egg and bourbon and beat until light and fluffy, about two more minutes.
- Add the flour mixture and beat until just combined, scraping the sides of the bowl as needed. Stir in the crumbled bacon and chocolate chips.
- Use a medium-sized cookie scoop (about 1 ½ tablespoons) and arrange the cookies 2-inches apart on an ungreased baking sheet. Gently press down the cookies then top with the 2 tablespoons of crispy bacon.
- Bake for about 10 minutes for chewy cookies or 12 minutes for crispier cookies.
- Let the cookies cool for 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
Nutrition Facts : ServingSize 1 cookie, Calories 109 kcal, Sugar 10 g, Sodium 105 mg, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 15 g, Fiber 1 g, Protein 3 g, Cholesterol 9 mg, UnsaturatedFat 3 g
BACON-BOURBON BUTTER
Make and share this Bacon-Bourbon Butter recipe from Food.com.
Provided by Chef GreanEyes
Categories Pork
Time 26m
Yield 1/2 cup, 1-20 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
- Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
- Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
- Season with salt.
- Using a fork, vigorously whisk until well combined.
- Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
- Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
- Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.
Nutrition Facts : Calories 967.6, Fat 95.4, SaturatedFat 59.4, Cholesterol 252.8, Sodium 201.1, Carbohydrate 18.1, Sugar 16.6, Protein 3.9
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- In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified. If you do not have enough bacon fat, add enough shortening to fill the 1/2 cup.
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- Preheat oven to 350°. In the bowl of a mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy—scraping the sides as necessary. Add in the vanilla, eggs, and bourbon, and mix until well-combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in three separate additions, mixing well after each addition. Chill the dough for at least 30 minutes.
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