peanut butter bacon chocolate chip cookies

May 17, 2012

I am always a little late to the party.

I mean this both literally and figuratively as I am always 15 minutes late to a party and I am without fail about eight to twelve months behind on most things pop culture-related.

You know Angry Birds? Do you play? I just started and now can’t put my phone DOWN!

Have you heard of The Hunger Games?

Dude. Whoa. First book: done! You guys, I am obsessed.

Bacon. In everything!

Bacon in cookies! Why have I waited so long? What have I been doing since 2008?

Answer: I was probably too busy making cupcakes.

What is the cool thing now? Tiny macaroons on a stick served from a food truck? Will someone let me know in eight months?

My other excuse is I am fairly certain that there has not been both bacon and/or peanut butter in my house together at the same time for approximately four years.

With the motto “better late than never” and some leftover bacon from the weekend brunch, a jar of peanut butter that was hidden in a locked cabinet labelled “only to be used in the event of an emergency” and the inspiration of a gloomy, rainy day in Brooklyn – it was time to get to work.

Salty, black pepper bacon bits are the perfect match for soft creamy peanut butter cookies. Just a sprinkle of dark chocolate chips makes for an unexpected bite of rich chocolate here and there and balances out the sweet and salty combination. A quick roll in sugar and a light mark of a fork give the final touches to a cookie that will disappear before your eyes.

Promise me one thing – please don’t wait four years to make these.

Peanut Butter Bacon Chocolate Chip Cookies
Makes about 2 dozen

Adapted from Martha Stewart

1/4 cup (56 grams) butter, softened
2/3 cup (150 grams) smooth peanut butter
1/2 cup (110 grams) brown sugar
1 teaspoon (5 ml) vanilla
1 egg
1 cup (125 grams) flour
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1 tablespoon (15 ml) buttermilk (or milk)
1/4 cup (40 grams) dark chocolate chips
3 slices cooked bacon, cooled and chopped into small bits
1/2 cup (100 grams) sugar, for rolling

Preheat oven to 350. Line a baking sheet with parchment and set aside.

Combine butter, peanut butter, brown sugar, vanilla and egg in a medium bowl. Whisk together flour, baking soda, and salt in a small bowl. Add dry ingredients to the peanut butter mixture until combined, then add buttermilk and stir until smooth. Add chocolate chips and chopped bacon.

Using a scoop drop one ball at a time into the sugar. Roll around so it is evenly covered and place on the prepared sheet. Press down lightly on the top of each cookie with the tines of a fork.

Bake for 8-10 minutes or until the middle is just set and the edges are slightly brown. Let cool on the sheet for several minutes then transfer to a rack to cool completely. Store in the refrigerator.

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{ 13 comments… read them below or add one }

Mason May 17, 2012 at 11:07 am

Ummmm…. I never thought I’d find a better cookie than Samoas or Tagalong Girl Scout Cookies.

But then you went and raised the bar…. WITH BACON!!!!

So Awesome!

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Beth {local milk} May 17, 2012 at 1:24 pm

Upon seeing the first photo I reflexively started singing aloud to your cookies: “You’re so pretty! Oh so pretty… so pretty and witty and gay!” They’re so golden and sparkly and lovely! Happy cookies!

I just got in on the bacon cookie action myself making brown butter, bacon, and cayenne spiked dark chocolate cookies with a sprinkle of fleur de sel on top. They were dubbed “man cookies”.

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Amrita May 17, 2012 at 2:10 pm

I feel exactly that way, like all the time. I must say I’ve got on with Angry Birds, but I’m still behind on The Hunger Games front. And don’t even get me started on bacon. I’m yet to taste my first bacon ice-cream, maple-covered bacon something or gorgeous cookies like yours! :-(

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meg May 24, 2012 at 9:38 pm

You’ve hit all the right buttons for me. Now, I’ll have to get off my almond butter kick and try these out.

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Lillie May 24, 2012 at 10:12 pm

Try them with almond butter! They’d be delish! :)

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Nancy July 7, 2012 at 8:13 pm

Hi Lillie -
At work we discovered we all had a passion for bacon and celebrated Bacon Day! I supplied a Bacon Explosion (4#sausage, 2#bacon start the ingredients….), and there were bacon cupcakes, etc.
I must make these cookies! I have real bacon bits in my cupboard – ok to use?

Nancy

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Lillie July 10, 2012 at 3:20 am

Yes! I think about 1/2 to 3/4 of a cup would be perfect. Go team bacon! :)

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Michelle September 19, 2012 at 11:19 pm

Hi Lillie- I just discovered your blog and I am so excited!! These cookies look divine.. I can’t wait to make them. Question… I have heard that keeping cookie dough in the refrigerator for up to 24 hours will produce a better tasting cookie?? Is this true??

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Lillie September 20, 2012 at 1:09 pm

Thank you Michelle! I am so glad you found me! Yes, some people believe that “aging cookie dough” by keeping it in the fridge for 24 (some even say 72) hours will produce a better cookie. My personal view is that the difference your taste buds may find between the two is negligible. I usually rest my dough due to the fact I am unable to eat 3 dozen cookies at once so I’ll keep the dough in the fridge and bake it off as needed. I would be lying if i said that day 3 cookies were like totally out of this world crazy better than day 1. Bottom line: rest your dough if you can because it does let the flavors come together but it’s not going to hugely change the taste. Thanks for reading!!

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Aly September 22, 2012 at 10:34 am

WOW! The choco-chip bacon cookies look delish :-) ! I cannot wait to make them. Tips???

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Lillie September 22, 2012 at 1:11 pm

Make a double batch!! They are also a great way to use up weekend brunch bacon! :)

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Leah April 9, 2013 at 2:46 am

I’ve just discovered your blog and I love it! You demonstrate yummy food with great wit! Your entry on frosting a layer cake was so funny I was crying. Anyways I wanted to share my appreciation (above) and ask a question (below).

For bacon in this, or any other recipe, what suggestions do you have for getting the right amount of crispiness? Also thoughts on using bacon with a sweet, chipotle flavor?

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Kat September 23, 2013 at 11:41 am

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