Chewy Peanut Butter Cookies With Chocolate Candied Bacon Food

PEANUT BUTTER & BACON CHOCOLATE CHUNK PUDDING COOKIES

Steps:

• Preheat oven to 350 F.
• Line cookie sheet with parchment paper and set aside.
• Cream butters and sugars together until smooth.
• Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
• In a separate bowl, combine flour, baking soda, and salt.
• Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
• Fold in chocolate chunks and 9 strips worth of finely chopped bacon, I usually do this with my hands.
• Using a Medium Cookie Dough Scoop (1.5 tbsp), add a pinch of the remaining bacon to the scoop before scooping the dough for each cookie and dropping onto prepared cookie sheet about two inches apart.
• Bake for 11-13 minutes.
• Cool on pan for a couple of minutes before transferring to a cooling 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.

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.

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.

BACON COOKIES

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.

PEANUT BUTTER- CHOCOLATE CHIP- BACON COOKIES

Steps:

• Preheat oven to 350°F Line two (2) baking sheets with parchment paper. Combine dry ingredients in large bowl.
• Cook bacon until crisp, reserve two (2) tablespoons drippings. Crumble bacon and throw away the still chewy pieces.
• Beat the butter, and reserved bacon drippings in a large bowl using a mixer. Beat in the peanut butter until smooth. Slowly add the sugars and beat until creamy (approx 4 minutes with an electric mixer). Then add the egg and vanilla and beat until light and fluffy.
• At low speed, add the flour mixture in two (2) portions, scraping the bowl as needed, until just combined. Stir in the peanuts and all but two (2) tablespoons of the chocolate chips and bacon.
• Form the dough into twelve (12) balls and place on baking sheets. Flatten with your fingers as the cookies will not 'spread' in the oven.
• Press the reserved chocolate chips and bacon onto the tops of each cookie. Bake until golden, 12- 14 minutes. Let cookies cool two (2) minutes on sheet, then transfer to cooling rack.
• Store in airtight container up to 3 days.

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 375F or 190 degrees C.
• Place sheets of foil on the countertop for cooling cookies.
• Combine brown sugar, shortening, water and vanilla in a large bowl.
• Beat at medium speed with an electric mixer until well blended.
• Beat eggs into creamed mixture.
• Combine flour, cocoa, baking soda and salt.
• Mix into the creamed mixture at low speed just until blended.
• Stir in the peanut butter cups.
• Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set.
• Be careful not to overbake the cookies.
• Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.