Peanut Butter Chocolate Bacon Cookies Food

CHOCOLATE, PEANUT BUTTER, AND BACON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix flour, cocoa powder, and baking soda together in a bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and mix well into a cookie dough. Crumble bacon and add to the dough with the chopped peanut butter cups; fold bacon and peanut butter cup chunks through the dough. Drop peanut butter in small amounts into the dough and swirl into the dough, but not mixing completely to integrate.
• Drop spoonfuls of dough onto baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes.

CHOCOLATE-PEANUT BUTTER-BACON TARTLETS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
• Unroll pie crust on work surface. Using 2 1/2-inch fluted round cookie cutter, cut 12 rounds from pie crust. Press 1 round in bottom and 1/4 inch up side of each muffin cup. Prick bottom of each cup 3 times with fork. Bake 8 to 11 minutes or until golden brown. Remove cups from pan to cooling rack. Cool completely, about 10 minutes.
• Place bacon on cookie sheet. Bake 3 to 4 minutes or until crisp. Drain on paper towels. Cool 5 minutes; finely chop.
• In small bowl, beat peanut butter, sugar, butter and cream cheese with electric mixer on medium speed about 2 minutes or until smooth. Spoon 1 tablespoon chocolate frosting into each cup; spread over bottom and up side of each cup. Spoon or pipe, using 1/2-inch open star tip, about 1 tablespoon peanut butter mixture into each cup; sprinkle with bacon. Store covered in refrigerator.

CHOCOLATE-PEANUT BUTTER PIE WITH BACON

Steps:

• Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
• Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15x10x1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.
• Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.
• In large bowl, beat cream cheese, peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.
• Spread 1/2 cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
• Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
• For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

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.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.

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!]

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.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with parchment paper or a silicone baking mat.
• Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside.
• Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern. You can use a Ziploc baggie to minimize the sugar mess.
• Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined.
• Add the light brown sugar and sugar. Cream until fluffy.
• Add the eggs one at a time. Mix just until eggs are combined.
• Add the vanilla extract. Mix until combined.
• Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.
• Cover the cookie dough and refrigerator for 1 hour.
• Use either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 to 1½-inch cookie dough balls.
• Roll the cookie dough balls in the ½ cup reserved sugar until completely covered. You can use a quart-size Ziploc. It keeps it from being too messy.
• Place the sugared cookie dough balls about 2 inches apart.
• Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.
• Bake the cookies for 8 to 10 minutes.
• Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.
• Allow cookies to cool and store in an airtight container.

PEANUT BUTTER BACON AND DARK CHOCOLATE COOKIES

Steps:

• To cook the bacon, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and lay uncooked bacon on top of the foil in a single layer. Bake for 12-15 minutes until cooked through, browned, and crisp. Remove from the oven and place on a plate to cool before chopping for the cookies.
• Reduce oven temperature to 350 degrees F. Line cookie sheets with parchment paper and set aside.
• In a medium bowl, combine peanut butter and sugars until well combined. Add egg and baking soda and mix until well combined. Fold in cooked bacon and chocolate pieces.
• Roll into large walnut sized balls and if you'd like, roll the dough balls in granulated sugar before placing on the cookie sheet and creating a cris-cross pattern with a fork.
• Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to... your mouth.

BOURBON BACON PEANUT BUTTER COOKIES

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.

CHOCOLATE PEANUT BUTTER BACON PIE

Steps:

• Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
• Melt butter and mix in crushed cookies. Then press it into a deep dish pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2qt saucepan, heat milk and 3/4 cup sugar and add chips. Stir over medium heat until the contents are melted and thick. Then add flavoring and let it all cool.
• Place cream cheese and 1 cup sugar in a mixer and blend till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
• Sprinkle 1/3 the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle 1/2 of remaining chopped bacon bits over the chocolate sauce.
• Whip 1 ½ cup of heavy cream, a dash of cream of tartar, and powdered sugar. Spread over pie and pipe edges sprinkle with nest of remaining bacon and pipe circles of chocolate sauce. Drag knife back and forth thru top to form web design.

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.

CHEWY PEANUT BUTTER COOKIES WITH CHOCOLATE CANDIED BACON

Steps:

• Preheat oven to 350 degrees. Dip candied bacon slices in melted chocolate and let come to room temperature while preparing the dough. If needed, stick them in the fridge for a few minutes.
• Cream butter, peanut butter and sugars together in the bowl of an electric mixer until fluffy - about 3-4 minutes. Add egg and vanilla, mixing until combined. Add flour, baking soda and salt, mixing until just combined and dough forms. Crumble bacon and fold it into dough. Drop tablespoon-sized dough balls on a baking sheet and bake for 10-12 minutes.

BACON CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preaheat the oven to 350?. Line 2 baking sheets with parchment paper. Combine flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl. Cook bacon in a large skillet over medium heat until crisp, about 4-6 minutes. Transfer to a paper towel-lined plate; resreve 2 tablespoons of the drippings and set aside to cool. Crumble bacon, discard fatty peices. Beat the butter and bacon drippings ina large bowle with a mixer, on medium-high until smooth. Beat in peanut butter until combine. Beat in sugars until creamy, 4 minutes, then add egg and vanilla and beat until ligt anf fluffy, 2 minuters. Reduce speed to low; add the flour mixutru in 2 additions, scrapping sides as needed, until just combine. Stir in the peanuts and all but 2 tablespoons of the chocolate chips and bacon each. Form into 12 balls and arrange 2 inches apart. Flatten with fingers (cookies will not spread) press the reserved bacon and chips on top. Bake until golden 12 -14 minutes. Let the cookies cool 2 minutes on the sheet then transfer to a rack to completely cool. Store in an airtight containter for up to 3 days.

CHOCOLATE PEANUT BUTTER BACON COOKIES

Steps:

• Cook bacon until crispy, crumble and set aside.Preheat oven to 350°In a large mixing bowl, combine peanut butter, sweetener and egg.
• Mix until all ingredients are combined.
• I put on a pair of gloves and did this part by hand.
• The peanut butter was thick and it just made it easier.To the mixture, add cocoa powder, vanilla extract and baking soda.
• Mix until all ingredients are well combined.Mix in bacon crumbles.Line a baking sheet with a Silpat or parchment paper.Form dough into 12 equal sized balls, place on liner and flatten just a bit.Bake for 10 minutes.
• Remove from oven and place baking sheet on a cooling rack.
• If you do not let the cookies cool thoroughly, they will fall apart.

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.

TOUCHDOWN BACON-CHOCOLATE-PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Stir in peanuts. Press evenly in pan.
• Bake 20 to 24 minutes or until set in center and golden brown. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave in 10-second increments until mixture can be stirred smooth. Spread evenly over top of bar; sprinkle with bacon pieces. Refrigerate about 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

PEANUT BUTTER BACON COOKIES

Steps:

• Preheat the oven to 375 and line a cookie sheet with a silicone baking sheet.
• Cream the butter, peanut butter, sugar and brown sugar until fluffy.
• Add the eggs one at time, beating in between.
• Sift together the flour, baking powder, baking soda and salt.
• Slowly add it to the peanut butter mixture and combine. Dough will be thick.
• Mix in the chocolate chips.
• Chill for about an hour in the fridge.
• Remove and make tablespoon size balls with the peanut butter dough. Add a few pieces of chopped bacon on top.
• Bake for 10-12 minutes, or until the edges are golden brown.
• Remove from oven and place on a baking rack.
• Enjoy!

THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES

Steps:

• Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
• Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
• At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
• Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
• Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.

WHITE CHOCOLATE DIPPED, PEANUT BUTTER STUFFED, CHOCOLATE COOKIES

Steps:

• Preheat oven to 350˚F.
• For the chocolate cookies: Place flour, cocoa powder, baking powder, and baking soda into a mixing bowl and whisk together.
• In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and both sugars.
• Add peanut butter and continue to cream together. Scrape down sides of the bowl, add egg, milk and vanilla and continue to mix together.
• Add dry mixture to the wet ingredients, in thirds, mixing after each addition.
• Add the melted dark chocolate and continue to mix together until a dough forms.
• For the peanut butter filling: In another mixing bowl beat together the peanut butter and powdered sugar until completely combined and no lumps remain.
• To assemble: Take 2 tablespoons of the chocolate cookie dough and form into a flat disc. Take 1 ½ teaspoons of the filling mixture and form into a ball.
• Place the peanut butter ball onto the center of the chocolate disc and carefully wrap the disc around the ball, until completely and evenly covered, pinching and sealing any visible openings and cracks.
• Roll the peanut butter stuffed chocolate ball to make smooth and place onto a parchment lined baking sheet. Repeat until you have filled 2 to 3 baking sheets with chocolate cookie balls, spaced 1 ½ inches apart. Using the back of a lightly greased measuring cup, gently flatten the tops of each cookie.
• Bake cookies (no more then 2 cookie sheets at a time) for 8 to 10 minutes or until slightly puffed up and baked through. Remove from oven and transfer cookies onto a baking sheet lined with a cooling rack. Cool the cookies completely, about 1 hour.
• Once cookies have cooled, dip half of each cookie into the melted white chocolate, gently shaking off any excess.
• Gently place dipped cookies onto a parchment lined baking sheet, ½ inch apart and sprinkle with chopped peanuts. Allow white chocolate to set, about 30 minutes. Serve.

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.

CHOCOLATE, PEANUT BUTTER & CLASSIC BACON SKEWERS

Steps:

• Soak skewers in water for 30 minutes.
• Thread cooked bacon onto skewers and place on a parchment-lined baking sheet.
• Microwave peanut butter and chocolate chips in separate bowls on high until melted.
• Drizzle the bacon with chocolate and peanut butter.
• Freeze for 20 minutes. Serve and enjoy!

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.