Friday, June 15, 2012

Ode to Joy: Peanut Butter Bacon Cookies

Yes, you read that right. Peanut Butter. BACON. Cookies. I was skeptical, I admit, but there is something to be said about the salty, fatty goodness of these out-of-the-ordinary cookies.

The original recipe called for both granulated sugar and molasses, both of which were substituted with honey. Rather than a crumbly cookie dough, these were sticky and soft. Also, I used smoker-cooked bacon which added a sultry, smoky flavor to the cookies. (FYI: If you happen to have a smoker, I couldn't recommend this bacon-cooking method any more highly. It is amazing. Bacon Candy.)

If you like peanut butter cookies, imagine your favorite recipe with the added awesomeness of (smoked) bacon. And that's what we have here. Make at your own risk.

Yet another day, another recipe from Joy's cookbook. If you'd like the chance to have your own copy, it's not too late to leave a comment on the original post.

Peanut Butter Bacon Cookies
adapted from original recipe by Joy Wilson
makes about 2 dozen

8 slices bacon
1 C. all-natural peanut butter
1 1/4 C. honey
1 large egg
1 tsp. baking soda
generous pinch of freshly grated nutmeg
1/2 C. coarsely chopped roasted & salted peanuts

Place a wire rack in the upper third of the oven and preheat to 350F. Line a baking sheet with foil and place bacon slices in a single layer. Bake bacon until cooked through and crisp, 12-15 minutes. (Alternatively, place on a preheated 450F smoker and smoke bacon until cooked through, 12-15 minutes). Remove from the oven (leaving oven on), let cool slightly, then transfer to paper towels. 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 and honey until thoroughly combined, about 2 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. Scoop the dough into heaping tablespoons and place on the prepared cookie sheet. Dough will be sticky.

Bake for 10 minutes, until lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

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