These Peanut Butter Bacon Cookies are beyond tender and rich in mellow, subtle flavor. These aren’t your average, everyday peanut butter cookies. Nope, these get a smokey undertone using bacon fat instead of butter. Yes I did.
So I wanted to make some peanut butter cookies the other day and when I went for the butter realized I needed to hit the market.
I love the peanut butter dough base in my Nutella, Marshmallow, Cream Cheese Filled Peanut Butter Sandwich Cookies and thought, why not try what I did in my Bacon Fat Gingersnaps recipe, and it worked beautifully!
I sure hope those of you who eat bacon keep that rendered fat and store it in the refrigerator for sautéing, frying and rubbing on your baked potatoes. If not you’re missing out!
Substituting that aromatic, delicious “liquid gold” know as bacon fat for the butter is a legit way to bump up the flavor in these cookies.
I opted not to press criss cross with a fork and sprinkle with added sugar. These get big crowns and are a fantastic, soft, puffy cookie.
This makes 4 dozen cookies by the way. Forty eight delicious, soft and tender peanut butter cookies.
So to be true to myself on the last dozen, I had to add some chocolate chips. I wasn’t disappointed either. Enjoy!
These Peanut Butter Bacon Cookies are beyond tender and rich in mellow, subtle flavor. They get a smokey undertone using bacon fat instead of butter. Nutritional information is per cookie.
- 1 cup chilled bacon fat (substitutes for butter)
- 1 cup brown sugar
- 1 cup sugar
- 1 cup chunky peanut butter
- 2 large eggs
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- Preheat the oven to 350°F.
- Place the bacon fat and sugars in a mixing bowl and mix on high speed for several minutes until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the bacon fat and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
- Add the peanut butter and beat for a few more seconds until incorporated. Next add the eggs and beat another few seconds until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture and gently fold to combine with a spatula. Be careful not to over-stir, keep it light, but thoroughly incorporated.
- Using a small scoop, form the dough into 1-inch balls and place them on a non-stick cookie sheet, Bake for 9 minutes.
Let the cookies cool on the cookie sheet completely. Store in an airtight container.
After I cook bacon I allow the rendered fat to cool in the pan and store in an airtight jar in the refrigerator. I keep adding to it until I have enough to cook or bake with.