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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
Ok, i admit i was skeptical at first, bacon grease? But, omg it totally made the cookie. I made half a recipe because 1lb of bacon only gave me 1/2 c of grease to work with, but i will be making more very soon, these are a must try!!!!! THANK YOU KEVIN!!
Thanks so much for coming back to report Tina. I think if you liked those you MUST try these too Bacon Fat Gingersnap Cookies. So, so good!
Well, I did make these, Kevin, and they are absolutely amazing. The only problem I had though was that mine didn’t look like yours…they were much more “cakey”, dome-shaped, and didn’t spread out much. It didn’t lessen the flavor, though, which was wonderful. Just wondering if you have any recommendations? Less flour, perhaps? Did you flatten yours out before baking? Thanks!
Interesting. First thanks for stopping by to comment and let me know you tried them and secondly, I have not had that issue. I do not flatten them either. Baking is so tricky, especially if altitude is a factor. Not sure where you live, but I am sea level here in San Diego, California. I certainly would not change the ingredient amounts, possibly flatten slightly with a fork. Isn’t the bacon and peanut butter delicious? If you look at the photo on the post of them baed on a cookie sheet, you can see they were domed coming out of the oven, but flattened somewhat after cooling. Let me know on your next batch!
Kevin, these look amazing! Do you strain the bacon grease through a sieve, or just mix the bits and pieces in with the cookie batter? Can’t wait to try this, thank you!
Oh I don’t strain it, those little bits and pieces just add to the cookie! Enjoy Tracy. 🙂
I’ve been wanting to make Chocolate Chip Bacon cookies for awhile now and Dave raised the “I don’t know about that” eyebrow at me. As we’re sitting having morning coffee together I just showed him this recipe. So now he either thinks I’m your like-minded-genius soul sister or he thinks we’re both touched in the head. 🙂 These babies are heading up to the cabin next weekend for a major family get-together.
I’m thinking more toward the like-minded-genius-soul-sister myself! Have a wonderful time up at the cabin Sally! 🙂
There is just no replacement for the flavor and mouthfeel of bacon fat. I love to see you using it in such a creative way. These look absolutely delicious!
These are, I mean were, so good. 😉
When I heard “bacon fat cookies” last year, I was a little sceptical about that. Not anymore. This year I’ve tried bacon in my savory&sweet cookies, and it was delicious. I have no doubt that these peanut bacon cookies are beyond delicious, Kevin!
You will not be disappointed Ben! So good and tender. Try with chocolate chips too. 😉
I’ll take whatever Jeff left! Kevin, you had me at bacon, but is not until the post text I figure you also add chocolate chips! you are killing my will to continue this diet!
I’d gladly share Gaila. Moderation is key, just a couple… 🙂
Hey Kevin. What a great flavor combination, especially with chocolate chips. I’ve made chocolate chip cookies with crumbled bacon and bacon brittle is pretty good stuff too. Like you, I always have a jug of bacon grease in the frig; I use it for lots of things.
I need my chocolate! 😉 Now about that brittle…. feel free to email me that recipe Dorothy!
Say what!? This is pure awesomeness on a pan right there, Kevin! I really do need to start saving bacon fat. 🙂
That’s liquid gold you’d be throwing away. Love it for fried potatoes and sautéing chicken. Possibilities are endless Dave.
Kevin, you evil genious. I’ll take two dozen, thanks.
Bacon goodness, right? 😉