I really should not be left alone in my kitchen with a hangover. There’s a half pound of bacon that has disappeared from my fridge, not a single Bacon, Caramelized Onion and Cheddar Cheese Deviled Egg in sight and a plateful of cookie crumbs sitting beside me. Before there were cookie crumbs there was a plate full of Bacon, Bourbon, Peanut Butter Cookies. Ya, you heard me right. Bacon. Bourbon. Peanut butter. Cookies.
It’s like the 3 best things ever mashed together and baked into a cookie. Which means it’s actually the 4 best things ever.
On another note, is it just my fuzzy head or did that cookie actually come out looking like an alien with a tear drop in his eye?
Ok, back to bacon. And bourbon. And peanut butter. And cookies. If you’re thinking (like I thought) that bacon, bourbon and cookies obviously sound like a great combo, but peanut butter? Trust be, it works.
- 1¼ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 strips bacon
- 4 tablespoons unsalted butter, at room temperature
- ½ cup natural peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 tablespoons bourbon (or 1 tablespoon vanilla)
- ⅓ cup bittersweet or semisweet chocolate chips
- Preheat the oven to 350 degrees.
- Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Mix together with a fork.
- Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a plate. Reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, remove (eat) any chewy bits.
- Beat the butter and reserved bacon drippings in a large bowl with a mixer on 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.
- Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.
- Stir in bacon and chocolate chips
- Form the dough into 1″ balls and arrange 2 inches apart on an ungreased baking sheet.
- Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.
- Let 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.