Peanut Butter Chocolate Chip Bacon Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

Steps:

• Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
• While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
• Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
• Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
• Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
• Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
• Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
• Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
• While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
• When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
• Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
• Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).

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.

Steps:

• Preheat oven to 350°F Line two (2) baking sheets with parchment paper. Combine dry ingredients in large bowl.
• Cook bacon until crisp, reserve two (2) tablespoons drippings. Crumble bacon and throw away the still chewy pieces.
• Beat the butter, and reserved bacon drippings in a large bowl using a mixer. Beat in the peanut butter until smooth. Slowly add the sugars and beat until creamy (approx 4 minutes with an electric mixer). Then add the egg and vanilla and beat until light and fluffy.
• At low speed, add the flour mixture in two (2) portions, scraping the bowl as needed, until just combined. Stir in the peanuts and all but two (2) tablespoons of the chocolate chips and bacon.
• Form the dough into twelve (12) balls and place on baking sheets. Flatten with your fingers as the cookies will not 'spread' in the oven.
• Press the reserved chocolate chips and bacon onto the tops of each cookie. Bake until golden, 12- 14 minutes. Let cookies cool two (2) minutes on sheet, then transfer to cooling rack.
• Store in airtight container up to 3 days.

Steps:

• Fry 4 strips of bacon until crisp. Drain on paper towel, crumble when cool.
• Break apart chocolate squares, set aside.
• Preheat oven to 350 degrees.
• Mix peanut butter and sugar well.
• Add beaten egg and baking soda.
• Roll mixture into 24 balls, place on lightly greased cookie sheets 12 to a sheet. Criss cross with a fork.
• Bake about 10 minutes, until puffy and golden.
• Remove from oven and immediately. carefully put on a wire rack, put a square of chocolate on top of each cookie. Sprinkle bacon crumbles on top of each cookie. Let cool. This is a delicate cookie, best to eat in one or two bites!
• Eating right away is preferred, or refrigerate leftovers.