We did something bad. And of course by bad we mean good, as all baking bads are actually baking goods. But, we were really bad. Elvis bad.
Oh yes, we did. We went there. There being here.
We came. We saw. We ate. Bought the t-shirt. And the matching hat. Peanut butter. Bacon. It happened. It so happened. Deal with it. We did.
And by deal with it we mean we ate every. single. cookie. And kind of a lot of the cookie dough. But we don't need to talk about that part.
But we need to talk about these cookies. And we need to talk about how amazing they are. Do you like peanut butter? We'll assume the answer is "oh yes lots and lots!" Aaaaand do you like bacon? We'll assume the same answer, but add more lots and lots of course.
So why wouldn't you like these cookies? Oh that's right you would. You would like them a lot. You would love them. Correction - you WILL love them.
Because now of course you have to make them. Why? Er...because it's a cookie with peanut butter and bacon. What part of that doesn't sound like the makings of baked treat perfection? Do we need to ask the peanut butter and bacon questions again? Didn't think so.
Peanut Butter Bacon Cookies
Makes 16 cookies
Adapted from Gourmet & Joy the Baker
1 cup natural peanut butter, room temperature (we used Smuckers Natural Chunky)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
6 slices of bacon
Cook bacon, cool and dice. Our preferred baking method comes via the genius Ina Garten. Preheat oven to 400 F. Place a baking rack on a sheet pan and arrange bacon slices in a single layer - bake for 15 minutes. Or of course, you can use your favorite skillet.
If you went skillet, preheat oven to 350 F. If you went oven, lower temperature to 350 F.
In a mixer, blend peanut butter, sugar and brown sugar until well combined, 1-2 minutes. Add in the egg and baking soda and continue to mix for another few minutes. Add in the diced bacon and mix to incorporate.
Sprinkle some sugar on a plate, roll dough into 1 1/2 inch balls and drop into the sugar, rolling to coat. Place cookies onto a baking sheet lined with parchment paper. Gently press down cookies using the tines of a fork.
Bake for 10-12 minutes, until very lightly browned. Cool cookies completely on a baking sheet. Store at room temperature.