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 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.