Ingredients

The following ingredients have 14 Servings
  • 8 strips bacon
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 4 tablespoons butter (at room temperature)
  • ½ cup natural peanut butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 3 tablespoons bourbon (or 1 tablespoon vanilla)
  • ½ cup bittersweet or semisweet chocolate chips

Instruction

  • Preheat the oven to 350 degrees.
  • Cook the bacon in a large frying pan over medium heat until very crispy, about 12-15 minutes. Remove from the pan and, once cool, crumble into small pieces. Set aside 2 tablespoons of the crispy bacon bits to use to top with cookies. Reserve 2 tablespoons of the bacon oil and let it cool. (Put it into a small bowl in your fridge to speed up this step.)
  • Whisk the flour, baking soda, baking powder, salt, and cinnamon in a medium-sized bowl.
  • In a large bowl, use electric beaters to mix the butter and reserved bacon oil. Add the peanut butter and beat for 1 minute. Add the granulated and light brown sugar and beat until creamy, about 2 minutes. Then add the egg and bourbon and beat until light and fluffy, about two more minutes.
  • Add the flour mixture and beat until just combined, scraping the sides of the bowl as needed. Stir in the crumbled bacon and chocolate chips.
  • Use a medium-sized cookie scoop (about 1 ½ tablespoons) and arrange the cookies 2-inches apart on an ungreased baking sheet. Gently press down the cookies then top with the 2 tablespoons of crispy bacon.
  • Bake for about 10 minutes for chewy cookies or 12 minutes for crispier cookies.
  • Let the cookies cool for 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.