This is based on a recipe I read in Food Network Magazine. It has a wonderful combination of salty, smokey and sweet flavors. —Karen McCarthy
makes 5 dozen
Strips thick-cut bacon, cut into 1/2-inch pieces
Unsalted butter, at room temperature
Creamy peanut butter
Brown sugar, packed
2 1/2 cups
1 1/2 teaspoons
Bittersweet chocolate chips
Honey roasted peanuts, roughly chopped
In This Recipe
in a skillet over medium heat, cook the bacon until crisp, remove the bacon and drain on paper towels. Measure 1/4 cup of the bacon fat in the skillet. Set the fat aside and allow to cool.
Preheat the oven to 375 degrees .
When the bacon fat has cooled to the same consistency as the butter, combine the fat, butter, peanut butter and both sugars in a stand mixer and mix on medium speed until well combined and creamy. Add the eggs one at a time and mix until thoroughly combined.
In a separate bowl, combine the flour, baking powder and baking soda. Add the flour mixture to the peanut butter and mix until thoroughly combined. Add the chocolate chips, peanuts and reserved bacon. Mix until well incorporated.
Drop By rounded tablespoon onto ungreased cookie sheets, 2 inches apart. Bake for 10 to 13 minutes, switching the pan top to bottom and front to back, halfway through the baking time. Allow the cookies to cool in the pans for 5 minutes before transferring them to wire racks to cool.