You read that right. Peanut Butter Bacon Cookies.
Think that sounds disgusting? Well, perhaps you’d like this site better. At any rate, these were delicious! They’re not overly bacon-y, but just enough to blend with the peanut butter to have a nice mix of sweet and salty. You know what else? They aren’t made with flour, so that makes them gluten free. Yeah, I don’t care about that stuff. I love gluten and wheat and all that yummy goodness, but, if you happen to have that gluten intolerance (or pretend you have it to be trendy), then you can still eat these cookies. No excuses. I even got one of my vegetarian friends to try a bite and she liked it!
How can you make some of these yummy treats? Well unless you have an awesome friend like I did to make them for you, the recipe is below and courtesy of Shutterbean. Keep in mind, without the flour, they may turn out a bit crumbly–ours did anyway.
Peanut Butter Bacon Cookies
(Recipe via JoytheBaker who adapted from The Gourmet Cookbook)Makes about 24 cookies
- 1 cup all-natural chunky or smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon baking soda
- about 6 slices of bacon, cooked, cooled and diced
In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment & set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a criss-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the criss-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.
There you have it. The best stuff I’ve eaten in a long time. In fact, I think I’ll go have one right now.