Revised 2013 Dec 08
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
5 slices bacon
4 tablespoons butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1/3 cup bittersweet or semisweet chocolate chips
Preheat the oven to 350°F.
Combine flour, baking soda, baking powder, cinnamon and salt in a large bowl.
Cook the bacon in until crisp. Transfer to a paper towel-lined plate, and reserve 2 tablespoons of the bacon drippings. 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. Beat in the peanut butter until just combined. Beat in the sugars until creamy, and then add the egg and vanilla and beat until light and fluffy.
Reduce the mixer speed to low. Add the flour mixture in 2 additions, scraping the bowl with a rubber spatula as needed, until just combined. Stir in the chocolate chips and bacon.
Form the dough into 25 gram balls (about 1 inch diameter) and arrange 2 inches apart on the prepared baking sheets. Flatten dough balls with your fingers to desired thickness (the cookies will not spread very much in the oven).
Bake about 12 to 14 minutes or until golden. Let the cookies cool for 2 minutes on the baking sheets, and then transfer to a wire cooling rack to cool completely. Store in an airtight container for up to 3 days.
Try with 3/4 c pb and 1/3 c ea of sugar
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