My husband and I spent three days in Yosemite last week and it was BEAUTIFUL! We hiked to upper Yosemite Fall, which was 3000 feet of elevation gain and about 7.5 miles round trip. It was amazing at the top (photos later)! Unfortunately on the way down my left knee was causing me pain:( My husband knew the next morning he wanted to take another hike, so while he hiked I rested my knee and stayed warm and cozy in my sleeping bag poring over the June issue of “food network magazine”:)
This fabulous cookie recipe caught my eye. (I know that the sugary/bacon combo in baking has been around for awhile, but I wasn’t really interested until this particular recipe.)
I was a bit leery of adding 2 tablespoons of bacon grease to the cookies, so I didn’t. I also took the easy way out and substituted Hormel’s real bacon pieces in lieu of frying my own fresh bacon. Even so, I really enjoyed the cookies. How could I go wrong with peanut butter and chocolate chip? The bacon pieces did add a unique taste element, but the bacon grease (maybe even only 1 tablespoon instead of 2) would have made more of an impression. Next time I will brave it and stick with the original ingredients, and there will be a next time!
Peanut Butter–Chocolate Chip–Bacon Cookies
(My changes are in brown.) From Food Network Magazine
1 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/8 teaspoon ground cinnamon Pinch of chipotle or ancho chile powder 1/4 teaspoon kosher salt
5 strips bacon (1/3 pound) (I used 5 tablespoons of prepared Hormel real bacon pieces, and did not add bacon grease as called for in the recipe below)
4 tablespoons unsalted butter, at room temperature (I used 6 tablespoons to make up for not using the bacon grease.)
1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract
1/2 cup roughly chopped honey- roasted peanuts (I did not add)
1/3 cup bittersweet or semisweet chocolate chips
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. (I used the prepared bacon pieces and no grease.)
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(I omitted) 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.
Try it, you’ll like it! 🙂