Peanut Butter Bacon Cookies
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.
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Servings: 48 servings
- 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.
Calories: 135kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 60mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 13mg | Iron: 0.5mg