Peanut Butter-Chocolate Chip-Bacon Cookies
This recipe serves 12. One portion of this dish contains roughly 8g of protein, 20g of fat, and a total of 334 calories. A mixture of ancho chile powder, bacon, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.