Ingredients

The following ingredients have 48 Servings
  • 14.42 oz all-purpose flour ((408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10%protein) flour)
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 7.62 oz light brown sugar ((216g or about 1 cup + 2 tablespoons))
  • 5.93 oz granulated sugar ((168g or 3/4cup + 2 tablespoons))
  • 1 cup unsalted butter (melted & cooled (2 sticks) )
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 pound precooked bacon (finely chopped)
  • 6 ounces dried banana chips (finely chopped)
  • 1/2 cup honey
  • 10 ounces peanut butter chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon corn syrup

Instruction

  • In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
  • In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
  • Beat flour mixture into wet mixture until combined. Stir in bacon and banana chips. Cover dough and refrigerate 2-3 hours, or overnight, or up to 2-3 days. Let it sit at room temperature until slightly softened.
  • Preheat oven to 350 degrees F. Divide dough among lightly greased mini-muffin pan cups. Press dough down to cover bottom of cup. Cook about 15-20 minutes or until golden brown. While still warm, use handle of wooden spoon to create cavities in each cookie.Cool cookies on wire rack.
  • Drizzle honey in cavities of each cookie.
  • Meanwhile, place peanut butter chips, cream, 1 tablespoon butter, and corn syrup in microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, until mixture is smooth. Spoon peanut butter mixture into cavities of each cookie. Cool completely until peanut butter mixture is set.