Salty Bacon Bourbon Peanut Butter Cookies

October 14, 2016

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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.

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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!

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Salty Bacon Bourbon Peanut Butter Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print

recipe slightly adapted from: The Endless Meal

Ingredients:

  • 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

Directions:

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.

Enjoy!

* 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)

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Bourbon Bacon Jam

March 30, 2012

You heard me right….BACON JAM! Lord in Heaven above, Have Mercy! I’d seen various blogs about this mythic food. I heard there was a food truck somewhere on the other side of the country that was serving this stuff up on its burgers. I was seriously fantasizing about it, but I had yet to experience it firsthand and was dying to give it a whirl. I mean, really?!! Bacon. Jam. I finally decided that it was time to take action. The Lord helps those who help themselves, so I’ve heard. So I got busy with a recipe for this ambrosia that I found on Spoon Fork Bacon. (Fabulous blog, you should check it out!) With a name like that, I knew that they would know how to make a killer Bacon Jam. As an added bonus, their recipe made a Boozy Bacon Jam. Well I was very excited now. I hadn’t even dreamed that Bourbon would be on the all-star list of ingredients for this recipe. And be warned, quite a lot of ingredients go into this blessed concoction, but nevertheless it is still quite easy to prepare. There is of course, one pound of applewood smoked bacon, and bourbon – don’t forget the bourbon. (Knob Creek Kentucky Bourbon to be exact) Then there are the onions and the coffee, the ancho chili powder, smoky paprika, pure maple syrup, Sriracha Chili sauce, shallot, spices….Good Lands! And when you get all of these items combined just so, you let them sit a simmer for 1 1/2 hours, so that all that goodness can meld together. After one whirl in the good ole food processor, I swear the clouds parted and the light did shineth down. I had created it!  Bacon Jam! (insert maniacal laughter) I can tell you, I could hardly contain myself while it was bubbling away on the stove. But once it was finished and I got that first spicy, smoky, bacon-y taste I was doing a veritable bacon jig, which we really should have gotten film footage of, but I’ll just have to leave it up to your imagination. My husband started to laugh at me, but when a dollop of this magnificent creation landed square on his unsuspecting taste buds, his feet started to move on their own as well. Once you make your batch of this jam, you’ll know all the steps to the dance for sure! It’s instinctive. Involuntary. No instruction necessary. You’ll see….

What will I do with my Bourbon Bacon Jam now that I have it? Well, first of all I think I need to put it under guard, because the few folks that know it’s here are planning a heist to relieve me of my treasure. (By the way, a really big watch dog is in residence here…just saying in case you get any ideas…) So lets see, besides eating it right out of the jar…we’ve put it on our tender and tasty Cheddar Scallion Scones that I just posted about, we topped some deviled eggs with a dollop of that bacon-y goodness, we put it on burgers, we put it on egg breakfast biscuits. I tell you the possibilities are endless! Make up a batch for yourself and let your imagination run wild. You will not be disappointed!

Bourbon Bacon Jam

yield: Two 8 ounce jars

recipe from: Spoon Fork Bacon

Ingredients:

  • 1 lb applewood smoked bacon
  • 1 Tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • 3 Tablespoons light brown sugar
  • 1 shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ancho chile powder
  • ½ teaspoon ground mustard
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¾ cup sweet bourbon or brandy
  • 2/3 cup strong brewed coffee
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons tarragon vinegar (I didn’t have this, so just used 4 Tablespoons apple cider vinegar)
  • 3 Tablespoons maple syrup
  • 1 ½ Tablespoons Sriracha
  • salt and pepper to taste

Directions:

Fry bacon on medium-high heat for 6 to 8 minutes. Remove with slotted spoon and set aside.

Drain all but 1 tablespoon bacon fat from the pot, add butter and melt.

Add onion, brown sugar and a pinch of salt and cook for 10 to 15 minutes.

Add shallot, garlic and spices and sauté for an additional 3 to 5 minutes. Season with pepper.

Return the bacon to the pot and stir until well combined.

Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.

Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.

Remove the mixture from the heat and allow to cool for 15 to 20 minutes.

Skim off any fat/grease that has formed at the top and discard.

Pour the mixture into a food processor and process until desired consistency is achieved.

Serve warm or store in an airtight container, in the refrigerator, until ready to use. Will last for up to one month (as if any of that bacon jam will be left around for 1 month. Ha!)

Enjoy!


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