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.