Yup...you read it right!
|photograph by Erin Fickert-Rowland|
I found this recipe while devouring my new favorite magazine, The Food Network Magazine. I was just reading, but be warned, this publication should not be opened if you are hungry...you may be tempted to actually devour it!
Bacon seems to have recently become an exotic ingredient. No longer confined to simply lay beside your morning eggs, it's moved to the dessert tray, complimenting ice cream, chocolate and cookies! Are you a "Foodie Evel Knievel," willing to go to great lengths to try something unbelievable and daring? This recipe is for you!
Peanut Butter-Chocolate Chip-Bacon Cookies
recipe by Food Network Magazine
click here for printable recipe
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- Pinch of chipotle or ancho chile powder
- 1/4 teaspoon kosher salt
- 5 strips bacon (1/3 pound)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup roughly chopped honey- roasted peanuts
- 1/3 cup bittersweet or semisweet chocolate chips
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed 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.
Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the 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.
These are best when they are fresh and still warm, but the recipe doesn't make that much so they may not last longer than that!
(and let me know if you tried it, or think you might!)