This recipe is from Joy the Baker. I originally made it because it combines three things that I like, but I was a bit disappointed by the result. I wonder if it’s because I didn’t grow up with peanut butter cookies, so I’m not as big a fan as I would be otherwise – and I think I especially don’t care for the flour-free ones that so many people seem to make… In any event, my favorite cookies have had flour in them. I loved the bacon part, and the chocolate went well with it, but I think maybe a sugar cookie base would have been better than the peanut butter (I’m keeping that in mind for next time). The Engineer, however, loved these because he felt like he didn’t have to choose what he wanted; he could have it all.
The recipe makes about 2 dozen cookies.
Note that you can cook the bacon in the oven if you wish (about 15 minutes at 375 °F should do the trick).
1 cup chunky or smooth peanut butter
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 tsp. baking soda
about 6 slices of bacon, cooked, cooled and coarsely chopped
1 large handful dark chocolate pieces (I used chocolate chips)
granulated sugar, for coating cookies (optional)
Preheat the oven to 350 °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 crisscross pattern with a fork.
Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes before eating.
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