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Peanut Butter & Bacon Cookies

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

Print Recipe

1 cup natural peanut butter, room temperature (we used Smuckers Natural Chunky)
1/2 cup sugar
1/2 cup brown sugar
1 egg
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.

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Reader Comments (11)

With bacon? Very unique - and must taste gorgeous. Elvis would be proud!

July 13, 2010 | Unregistered CommenterTrissa

Wow, I'm really trying to think about how those flavors would mix together in your mouth! Apparently good, by the sounds of your description/experience!

This could be soo dangerous for me.

July 13, 2010 | Unregistered Commenterpeabody

You just took my two favorite ingredients and combined them. It's like we're soul mates or something.

July 14, 2010 | Unregistered CommenterKarly

Oh my. Oh my oh my oh my. I'm scared to try this. Just too scared that I would love it more than I've ever loved anything that is not dark chocolate. But oh my oh my oh my do these look good.

July 14, 2010 | Unregistered CommenterMargo

Strangely enough I'm not usually into PB cookies, though I LOVE PB on its own. I think the bacon would win me over. Amazing.

Oh, wow, wow, wow! I love these! One of my signature cookies is chocolate chip with caramelized bacon, but I have got to try it with peanut butter. What a great idea!

July 21, 2010 | Unregistered CommenterSusan @ SGCC

The taste is phenomenal!! However, they didnt keep shape, completely fell apart and I followed the recipe to a T. Any suggestions? It fun to just eat the crumbles but I'd rather have an in-tact cookie ;)~

October 24, 2011 | Unregistered CommenterCasey

Thank you for a cookie worthy of my ultra cool husband who's hit a really rough patch and has remained infinitely excellent throughout. He eats grilled PB & bacon sandwiches. I imagine he is gonna LOVE these...Cheers!

October 30, 2011 | Unregistered Commenterjanny

I was looking for a peanut butter cookie recipe only. I came across this one and excluded the bacon and added a cup of peanut butter chips to the recipe as well. OMG BEST THING EVER!!

January 8, 2012 | Unregistered CommenterCourtney

I just baked these for a holiday party happening in two days. If my husband doesn't get to them first....
Because my son is allergic to nuts and eggs, I used sunbutter and egg replacer. They look and smell good, and the dough tasted good. I'm waiting for them to cool so they firm up a bit. Thanks for the creative recipe!!!!

December 13, 2012 | Unregistered CommenterAmanda

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