PEANUT BUTTER BACON COOKIES
Peanut butter and bacon combine to make these delicious treats! My husband thought the recipe sounded like a waste of perfectly good bacon but loved the outcome and requests them often.
Provided by cc51
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
- Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 10.3 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 105.5 mg, Sugar 9.1 g
PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES
Provided by Food Network Kitchen
Time 45m
Yield 12 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
- Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
- Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
- Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
- Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES
Elvis Presley had a knack for making people swoon, and so does the flavor combination in this thick, sturdy cookie. It seems so wrong yet tastes so right: bacon, peanuts, chocolate and banana chips. It's unforgettable.
Provided by Food Network
Categories dessert
Time 13h10m
Yield about 24 cookie cups
Number Of Ingredients 14
Steps:
- Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
- Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
- At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
- Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
- Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.
NO-BAKE PEANUT BUTTER KISS COOKIES
We couldn't have made this Peanut Butter No-Bake Cookie Recipe easier if we tried! Take it easy and let the magic happen without rolling, freezing or baking. Instead, heat half of your ingredients in the microwave and then mix them into your dry mixture. Scoop your sweet and salty mixture onto your cookie sheet and finish them with a kiss - a Hershey's® Kiss® that is! Because of how simple this recipe is, you can finish a whole batch (about 44) of these easy peanut butter no-bake cookies in about 30 min, perfect for when time is tight, but you still want to whip up a homemade treat to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 44
Number Of Ingredients 6
Steps:
- Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
- Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
- Cool completely, at least 1 hour. Store in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
PEANUT BUTTER & BACON BLONDIES
The most unusual bar cookie recipe I have is also a favorite. Bacon might be good in brownies but it's even better in peanut butter bars. - Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with parchment, letting ends extend up sides; grease paper., In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in bacon., Spread into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. , For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with bacon. Cut into bars. Refrigerate leftovers.
Nutrition Facts :
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