Bacon, Bourbon and Peanut Butter Cookies

Bacon, Bourbon and Peanut Butter Cookies

by Kristen on May 7, 2012 · 16 comments

Bacon, Bourbon and Peanut Butter CookiesI 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.

Bacon, Bourbon and Peanut Butter Cookies

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.

Bacon, Bourbon and Peanut Butter Cookies

5.0 from 3 reviews

Bacon, Bourbon and Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: Makes about 2 dozen
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Mix together with a fork.
  3. 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.
  4. 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.
  5. Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.
  6. Stir in bacon and chocolate chips
  7. Form the dough into 1″ balls and arrange 2 inches apart on an ungreased baking sheet.
  8. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.
  9. Let cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
  10. Store in an airtight container for up to 3 days.
Notes
These cookies freeze well. Roll into balls and freeze on a tray in your freezer. Once the balls are frozen you can put them together in a ziploc bag. Bake from frozen but leave in oven for about 2 extra minutes.

 

{ 16 comments… read them below or add one }

Dress and Dish

My mother used to makes chocolate chip cookies with bacon and cheese in them! It is surprisingly good!!! Will have to try this recipe out! Thanks!

Reply

Kristen

Bacon and cheese? That’s awesome! One day when I’m feeling brave I guarantee I’ll be trying that combo :)

Reply

DanielleJ

This is a nice site and I want to make these cookies. Thanks for sharing.

Reply

Kristen

Hey Danielle,

Thank you so much! Hope you enjoy the cookies :)

Reply

Morgan

Mmmmmmm! I’ve made bacon peanut butter chocolate chip cookies before, but I like the addition of bourbon!! I’m obsessed with adding bourbon to sweets… Does the flavor come through?

Reply

Kristen

Hey Morgan,

The bourbon flavour definitely comes through. You could add an extra tablespoon or brush some on top of the cookies as soon as they come out of the oven if you want an even stronger bourbon flavour. Come to think of it, that’s probably what I’ll do next time :)

Reply

Terri @ Terri's Table

Just made a batch of chocolate cupcakes with bacon streusel topping. But peanut butter, bacon and chocolate…..MUST MAKE THESE!

Reply

Kristen

Chocolate cupcakes with bacon streusel topping? OMG that sounds amazing!

Reply

Kristina

I stumbled across this recipe when searching for the ‘best peanut butter cookie’ for my husband’s birthday. He loves bourbon, bacon and peanut butter separately but I had no idea how much he’d love them all together!! He swears they were the best cookies he’s ever had!

These cookies were so deliciously decadent. These have now become a staple for special occasions in our household! Thanks for sharing!

Reply

Kristen

Hey Kristina,

You just put a huge smile on my face! So happy you guys enjoyed them!!

Reply

zinnrunner

Kristen – what type of bourbon did you use? I’m trying these for a tailgate tomorrow!

Reply

Kristen

Hey zinnrunner,

I used bulleit but I think any kind of bourbon will work well. Hope you love them as much as I did!

Reply

Aleda

These cookies are amazing with spiced rum in them instead of the bourbon too – Definitely needs the alcohol in it though – made them without and they were kinda bland. Thanks for sharing! WAS DELICIOUS

Reply

Kristen

I totally agree that they need the kick of the alcohol. Great idea to add spiced rum!

Reply

Colette

How will these work for people who don’t drink alcohol. I’ve never baked with it before but do use it with sauteed mushrooms knowing the alcohol content burns off? Thanks! Sounds interesting :)

Reply

Kristen

Hi Colette,

I would think that the alcohol would burn off just like it does when you cook with it.

There really is only the tiniest bit of alcohol per cookie but if it is a big concern then maybe simmer the bourbon in a pan for a couple of minutes, let it cool and then add it to the cookie dough. You will want to use more bourbon then the recipe calls for since it will reduce when you simmer it.

Hope this helps!

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