These bourbon bacon peanut butter cookies combine three of our favorite flavors into one delicious cookie. It doesn't get better than this!
1 ¼cupsall-purpose flour
4tablespoonsbutter, at room temperature
½cupnatural peanut butter
½cuppacked light brown sugar
3tablespoonsbourbon, or 1 tablespoon vanilla
½cupbittersweet or semisweet chocolate chips
Preheat the oven to 350 degrees.
Cook the bacon in a large frying pan over medium heat until very crispy, about 12-15 minutes. Remove from the pan and, once cool, crumble into small pieces. Set aside 2 tablespoons of the crispy bacon bits to use to top with cookies. Reserve 2 tablespoons of the bacon oil and let it cool. (Put it into a small bowl in your fridge to speed up this step.)
8 strips bacon
Whisk the flour, baking soda, baking powder, salt, and cinnamon in a medium-sized bowl.
In a large bowl, use electric beaters to mix the butter and reserved bacon oil. Add the peanut butter and beat for 1 minute. Add the granulated and light brown sugar and beat until creamy, about 2 minutes. Then add the egg and bourbon and beat until light and fluffy, about two more minutes.
4 tablespoons butter, ½ cup natural peanut butter, ½ cup granulated sugar, ½ cup packed light brown sugar, 1 large egg, 3 tablespoons bourbon
Add the flour mixture and beat until just combined, scraping the sides of the bowl as needed. Stir in the crumbled bacon and chocolate chips.
½ cup bittersweet or semisweet chocolate chips
Use a medium-sized cookie scoop (about 1 ½ tablespoons) and arrange the cookies 2-inches apart on an ungreased baking sheet. Gently press down the cookies then top with the 2 tablespoons of crispy bacon.
Bake for about 10 minutes for chewy cookies or 12 minutes for crispier cookies.
Let the cookies cool for 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
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 two extra minutes.