Peanut Butter Bacon Cookies
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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!
Peanut Butter Bacon Cookies
- 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 all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp 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 mix until 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made these tonight for the first time. I did not mix with a mixer as instructed but mixed well by hand, and they turned out great! I did not flatten with a fork but pressed a Brach’s chocolate star in the center of each. I’m going to try the Bacon Fat gingersnaps recipe next time. Thanks for the idea!
So happy you enjoyed these Kathy. As for those Bacon Fat Gingersnaps… wow, be prepared for a knockout cookie! A house favorite here. 🙂
Hi Kevin! I’m wondering if you use natural peanut butter or a commercial variety (Jif or similar). Thanks!
I use the Crunchy Jif brand.
I have a dog with cancer and i needed a recipe that i could make special for her and i came across this cookie recipe. Peanut butter and bacon, what dog wouldnt love that. So i made a batch, 1/2cup bacon grease and a 1/2 cup magic butter. I also chop up some bacon and insert it in as well. She loves them as do i. These are some damn good cookies. Making a batch again today. Love the yeild as well. Thanks kevin!
Wow you really amped them up! I am sorry to hear about your pup!
Kevin, oink oink squeal squeal suey suey. And yes, you had me at BACON. I’ll be tho post that has yet to try them but my mouth has been drooling since I saw the title. I’m a type one diabetic and would like to try making these cookies with Splenda brown and Splenda baking sugar and substituting almond flour for the regular flower so I can call them sugar free. Then ‘pig’ out on them. Would this be possible? Have you or heard anyone trying this? I don’t mind some carbs and just know I won’t stop at one cookie so knocking down the carb count is necessary. Can’t hardly wait for your reply, butt for the time being, I’ll just waddle in my mud puddle thinking about Winning best cookie at the Christmas cookie exchange next week.
Sincerely sugar free,
Honestly, as I am not a dietician, I could not answer. How did they turn out? Did you make them?
Yes, got comments from other low carb people. Used almond flour, Splenda brown & Splenda baking ‘sugars’. Dived up some bacon n added nestles peanut butter chips. Netted 7.5 carbs per cookie and pigged out! Thanks.
This is great! I am glad you enjoyed! Happy New Year!