Author Joy Wilson writes:
I have some tricks up my sleeve when it comes to baking for men: they love bacon. Men are also pretty fond of peanut butter. This may stem from the fact that bachelors eat a lot of peanut butter and jelly sandwiches. Combine bacon and peanut butter and I’m telling you, men will fall all over themselves. It’s just a fact.
These cookies are a delicious combination of sweet and salty. The bacon is crisp and the cookies have a crumble crunch. I think they’re downright perfect.
Cooks&Books&Recipes Editor’s Notes:
I’ve been hearing about bacon-in-everything-except-a-BLT for so long now (the fad should be over, shouldn’t it?) that I’m surprised I still like bacon. But I do — in the aforementioned BLT, or on my breakfast plate, or in a salad, or maybe in a pasta dish. In anything sweet, other than the maple syrup sneaking off my pancakes? No way, nope, uh-uh. So I decided to test my boundaries and try Joy the Baker’s Peanut Butter Bacon Cookies, because I love peanut butter. To my surprise, the smokiness of the bacon nicely tied together the saltiness of the peanut butter and the sweetness of the sugar. The problem, strangely enough for me, was that I wanted more of the bacon taste. The bacon added a chewy rather than crunchy texture, and my taste-testers — unaware of the ingredients — never guessed that the cookies even included bacon. Maybe next time I’ll add more bacon, cooked extra crispy. Because there will be a next time for me and bacon and dessert.
What did mine look like?
Next-to-try recipes: Strawberry Cookie Dough Ice Cream; Mommom’s Chocolate Bourbon-Spiked Banana Bread; Sweet Potato Chocolate Chip Cookies; Avocado Fries
Meet Joy the Baker (video): http://joythebaker.com/about-the-baker/
Peanut Butter Bacon Cookies
Featured Recipe From: Joy the Baker Cookbook: 100 Simple and Compelling Recipes
Yield: 2 Dozen Cookies
- 8 slices bacon
- 1 cup all-natural peanut butter
- 11/2 cups granulated sugar
- 2 teaspoons molasses
- 1 large egg
- 1 teaspoon baking soda
- Generous pinch of freshly grated nutmeg
- 1/2 cup coarsely chopped roasted, salted peanuts
- Place a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with foil and place bacon slices in a single layer. Bake bacon until cooked through and crisp, 12 to 15 minutes. Remove from the oven (keep the oven on), let cool slightly, then transfer to paper towels to cool completely. When cool enough to handle, coarsely chop the bacon and set aside.
- Line a clean cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the peanut butter, 1 cup of the sugar, and the molasses until thoroughly combined, about 3 minutes. Add the egg, baking soda, and nutmeg, and mix on medium speed for another 2 minutes.
- Remove the paddle attachment and the bowl and use a wooden spoon to fold in the bacon and peanuts. Roll the dough into large walnut-sized balls and roll in the remaining 1/2 cup granulated sugar. Place on lined cookie sheet, and use a fork to make that distinctive peanut butter cookie crisscross pattern. If the cookie dough begins to stick to the fork, dip it in sugar before pressing into cookie. Dough will be a little crumbly, just press together with your fingers as necessary.
- Bake for 10 minutes, until lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will be crumbly and delicious! Cookies will last up to 5 days in an airtight container in the refrigerator.
© 2012 Joy Wilson
Reprinted with permission from Joy the Baker Cookbook: 100 Simple and Compelling Recipes, by Joy Wilson (Hyperion)