snack saturday

Peanut Butter and Bacon Cookies

1/2cup each unsalted butter, at room temperature; smooth peanut butter, granulated sugar, dark brown sugar.

1/2 tsp (2 mL) vanilla extract
1 large egg
1 1/4 cup all-purpose flour
1/2 tsp (2 mL) table salt
1 tsp (5 mL) baking powder

2 cups of chocolate chips
1 lb (16 oz) bacon, fried and crumbled
In large mixing bowl of electric mixer, beat butter, peanut butter, sugars, vanilla and egg until fluffy and light colour, about 2 minutes.
In another bowl, combine flour, salt, baking powder. Using wooden spoon or spatula, fold into peanut butter mixture in several batches. Stir in chocolate chips.
Using a tablespoon, scoop dough onto ungreased baking sheet and place 2 inches (5 cm) apart. Press gently with fork. Sprinkle bacon over top of each cookie.
Bake in preheated 375F (190C) oven. Bake to desired doneness, 8 to 10 minutes. Cool 5 minutes in pan. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
Makes about 30.

1 comment:

Wendy said...

Those cookies look yummy but is that a typo? Bacon in cookies, I don't think I need the extra calories.

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