Sorry…Did someone say Bacon…Bourbon and Peanut Butter in one little cookie? And it is salted! Whaaaat?!! Can you do that? Yes indeed you can and that is just what I did here. These naughty boozy little cookies are completely amazing. With gooey peanut butter, smoky bacon, rich chocolate and silky smooth bourbon (Knob Creek is our favorite) all enhanced with a perfect sprinkling of flaky sea salt, how could they be anything other than oh so decadent and sinfully delicious! Wonderful with a glass of milk or maybe with another shot of bourbon for an indulgent nightcap.
These cookies would be perfect for tailgating, a very welcome treat for any adult trick-or-treaters you might encounter and certainly keep these in mind when those Super Bowl parties fire up!
Salty Bacon Bourbon Peanut Butter Cookies
recipe slightly adapted from: The Endless Meal
- 1¼ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 strips of bacon
- 4 tablespoons unsalted butter, at room temperature
- ½ cup natural peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 tablespoons bourbon
- ⅓ cup bittersweet or semisweet chocolate chips
- Maldon Sea Salt for Sprinkling over top
Preheat the oven to 350°F.
Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together.
Cook the bacon until crisp. Transfer to a paper towel lined plate. Reserve 2 tablespoons of the drippings and set aside to cool. Once cool, crumble the bacon, remove (eat) any chewy bits.
Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Add the granulated and light brown sugar and mix until creamy, about 4 minutes. Add the egg and bourbon and beat until light and fluffy, about two more minutes.
Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.
Stir in the crumbled bacon and chocolate chips
Form the dough into 1″ balls and place on a parchment lined cookie sheet. Sprinkle Maldon flaky sea salt over the dough balls. Place cookie sheet in refrigerator and let cookie dough rest overnight. If you are rushed for time, you can simply let the cookies chill in the fridge for 30 minutes, though I think an overnight rest results in a more flavorful cookie.*
Once you are ready to bake. Place cookie dough balls on a parchment lined baking tray 2″ apart. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.
Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
* You can also freeze the cookie dough balls at this point. Once the dough is frozen you can remove it from the baking tray and store in a ziplock bag. When you are ready to treat yourself to a cookie or two (or so…) remove from freezer and bake as directed above, but add two minutes to the overall baking time.
Salty Bacon Bourbon Peanut Butter Cookies brought to you by: Runcible Eats (www.leaandjay.com)