These cookies were the star of my bacon-themed housewarming last week. They’re doubly awesome because they incorporate not only bacon but also my most favourite thing in the world – PEANUT BUTTER. Which also makes them nice and chewy. The common consensus at the bacon-fest seemed to be that our friends liked these better than the maple bacon cupcakes, but I disagree. That cream cheese frosting and that maple cake. Yum. I’ve already started daydreaming about them again.
That said, these cookies are ridiculously delicious. Who would have thunk that bacon and peanut butter go so well together! Nadia thought that they weren’t peanut-butter-y enough, and I’d probably concur. You can never have enough peanut butter, I say! So feel free to tweak the recipe and add more peanut butter to your liking.
Approx 1 cup chopped bacon
2 tbsp maple syrup (for bacon)
2 cups + 2 tablespoons plain flour
1/2 teaspoons baking soda
1/2 cup unsalted butter, softened
1/4 cup + 1 tbsp peanut butter (we used crunchy)
1 cup light brown sugar
1/4 cup sugar
1 egg + 1 egg yolk
*Nadia’s recipe is adapted from Sally’s Baking Addiction
Preheat your oven to 200ºC. Mix the chopped bacon with the 2 tbsp maple syrup in a bowl, then spread on a lined baking sheet. Grill until crispy, approx 15-20mins. Alternatively, if you want to do this quick, you can fry the chopped bacon on a frying pan, but it won’t be ‘candied’ as much. Set aside and let cool.
Cream the butter until fluffy with a mixer, then add peanut butter and beat until it’s incorporated. Add both white and brown sugar and beat until smooth. Add eggs and maple syrup, beat again until smooth. Add flours and lightly mix. At this point the mixture should end up resembling cookie dough. Add 3/4 of the bacon and fold in slowly until thoroughly mixed.
You need to decide if you’d rather bake immediately (you’ll end up with chewy flat cookies), or wait at least 30 mins (you’ll get chewy fat/puffy cookies).
To bake immediately, preheat your oven to 180ºC. Roll up the dough into golf-ball-sized balls and space evenly on the baking sheet, allowing about 5 cm between each ball. Top each cookie with a few bacon pieces. Bake for 10-12 mins, or to your level of preferred chewy/gooeyness.
If you’re after chewy, fat cookies, ball up the dough and wrap in cling wrap, then chill in the fridge for at least 30 minutes. It should last for a few days in the fridge this way, so if it’s for a party, for example, you can make this a couple of days in advance. When you’re ready to bake, the steps are the same as above.