BACON PEANUT BUTTER COOKIES
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large bowl, beat butter, bacon drippings, and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter and vanilla, beating until combined. Add egg, beating well.
- In a large bowl, stir together flour, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Reserve ¼ cup bacon. Stir remaining bacon into batter.
- Using a 1½-inch scoop, scoop dough, and place 2 inches apart on large rimmed baking sheets. Dip a fork in water, and gently press tines into surface of dough, making a crosshatch design.
- Bake until light golden brown, about 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- In a small microwave-safe bowl, microwave chocolate on high in 15-second intervals, stirring between each, until melted. Dip cookies halfway into melted chocolate, and place on wire racks. Sprinkle with reserved ¼ cup bacon.
PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES
Provided by Food Network Kitchen
Time 45m
Yield 12 cookies
Number Of Ingredients 15
Steps:
- 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.
THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES
Elvis Presley had a knack for making people swoon, and so does the flavor combination in this thick, sturdy cookie. It seems so wrong yet tastes so right: bacon, peanuts, chocolate and banana chips. It's unforgettable.
Provided by Food Network
Categories dessert
Time 13h10m
Yield about 24 cookie cups
Number Of Ingredients 14
Steps:
- Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
- Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
- At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
- Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
- Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.
BACON (YES, BACON!) PEANUT BUTTER COOKIES
Every summer my friends throw a party they like to call Meatfest. It's a barbeque where meat is all that's eaten. Buns are allowed, but chips and salads are definitely frowned upon. It's all in good fun, and when I say Meatfest, I mean MEATFEST! A typical menu includes lion, bear, deer, buffalo, antelope, raccoon, squirrel, yak, camel, ostrich, and frog. So dessert has to have meat, too! Fellow Zaar member, MsKittyKat, had the brilliant idea of mixing peanut butter and bacon - two of my favorite ingredients. This cookie was the result. Pamela's baking mix is a gluten free flour blend. Please feel free to use all-purpose flour if you choose. These cookies are crispy and sweet with a little pop of savory flavor when you bite into the bacon. They're sure to be the talk of any occasion!
Provided by DreamoBway
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Cream together the butter and peanut butter.
- Mix in sugar, egg, and maple extract. Add Pamela's Baking & Pancake Mix and combine. Fold in bacon crumbles.
- Spoon tablespoons of dough onto a lightly greased cookie sheet. Flatten with a fork using a crisscross pattern.
- Bake for 17-20 minutes until edges are light brown.
- Cool completely before removing from the pan with a spatula.
Nutrition Facts : Calories 159.9, Fat 11.4, SaturatedFat 4.5, Cholesterol 27.1, Sodium 234, Carbohydrate 11.4, Fiber 0.5, Sugar 5, Protein 3.6
PEANUT BUTTER & BACON BLONDIES
The most unusual bar cookie recipe I have is also a favorite. Bacon might be good in brownies but it's even better in peanut butter bars. - Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with parchment, letting ends extend up sides; grease paper., In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in bacon., Spread into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. , For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with bacon. Cut into bars. Refrigerate leftovers.
Nutrition Facts :
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