Peanut Butter Chocolate Chip 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.

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 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 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.

CHOCOLATE CHIP PEANUT BUTTER CHIP COOKIES

Steps:

• Brown the butter* (click that link and/or read the Notes below)
• Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don't scramble it.
• Add the egg, sugars, vanilla, and whisk to combine.
• Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
• Add the chocolate chips, peanut butter chips, and stir to combine.
• Using a 2-tablespoon cookie scoop, or your hands, form approximately 12 to 13 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip - Strategically place a chocolate or peanut butter chips on top of each dough mound for a visual pop.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).
• Bake for about 10 to 11 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

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 COOKIES

Steps:

• Preheat the oven to 350°F.
• Place the bacon fat and sugars in a mixing bowl and mix on high speed for several minutes until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the bacon fat and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
• Add the peanut butter and beat for a few more seconds until incorporated. Next add the eggs and beat another few seconds until combined.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture and mix until thoroughly incorporated.
• Using a small scoop, form the dough into 1-inch balls and place them on a non-stick cookie sheet, Bake for 9 minutes.
• Let the cookies cool on the cookie sheet completely. Store in an airtight container.

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.

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.

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 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.