Bacon, Peanut Butter And Chocolate Chunk Cookies
Bacon, peanut butter, and chocolate, it’s like a trifecta of bliss. This dough freezes well, so there is no reason why you can’t have a batch ready to bake off at any time.
Ingredients
Makes about 24 (3½-inch) cookies
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup lightly packed light brown sugar
- ½ cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup finely chopped roasted salted peanuts
- ½ cup semisweet chocolate chunks
- ¼ cup cooked and crumbled bacon about 3 slices
- Additional granulated sugar for rolling the cookies
Instructions
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Sift together the flour, baking soda, baking powder, and salt.
- Sift it onto a large sheet of wax or parchment paper to make pouring it into the mixing bowl more convenient.
- Beat the butter with an electric mixer on medium-high speed until smooth.
- Add the sugar and brown sugar, and continue to beat until light and fluffy, 3-4 minutes.
- Beat in the peanut butter until fully incorporated.
- Beat in the egg and vanilla until thoroughly combined.
- Reduce the mixer speed to low and mix in the flour mixture in 2 additions, scraping down the sides of the bowl as needed.
- Stir in the peanuts, chocolate chunks, and bacon.
- Pour some granulated sugar in a small bowl.
- Shape the cookie dough into 1½-inch balls.
- Roll the balls in sugar and place 2 inches apart on the prepared baking sheets.
- Flatten the cookies with the tines of a fork dipped in cold water to form a crisscross pattern.
- Bake the cookies until they are golden brown, 12-14 minutes.
- For best results, rotate the pans front to back and top to bottom halfway through cooking.
- Cool the cookies for 2 minutes on the baking sheets before transferring them to a rack to cool completely.