I decided to try this recipe after talking with one of my coworkers (and most willing taste-tester) who loves both peanut butter and bacon – he actually found the recipe (adapted from one found on the Food Network website). I have to admit I was a bit skeptical of the combination at first thought. In the end the cookies won me over with their slight sharp taste (thanks to the ancho chile powder) and, of course, the bacon!
- 5 1/2 c. all-purpose flour
- 2 tsp. baking soda
- 2 T. baking powder
- 1/2 tsp. teaspoon ground cinnamon
- 1/4 tsp. ancho chile powder
- 2 tsp. kosher salt
- 1 to 1 1/2 lb bacon, cooked until crisp and diced
- 1 c. butter browned
- 1/2 c. margarine, at room temperature
- 1/2 c. vegetable shortening
- 3 c. creamy peanut butter
- 2 c. granulated sugar
- 2 c. packed light brown sugar
- 4 large eggs
- 4 tsp. vanilla extract
- 4 c. bittersweet or semisweet chocolate chips
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
- Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool.
- Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
- Beat the margarine and shortening in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg, brown butter and vanilla and beat until light and fluffy, about 2 more minutes.
- Reduce the mixer speed to low; add the flour mixture in two additions, scraping down the bowl as needed, until combined. Stir in the chocolate chips and bacon.
- Scoop onto cookie sheets using ice cream scoop (yield 5 or 6 cookies per cookie sheet – you want them about the size of hockey pucks), then flatten. press any reserved bacon and chocolate chips onto the top of each cookie. Bake at 350 degrees for 12 to 14 minutes. Makes approximately 24 monstrous cookies. (The cookies will not spread much in the oven.)
- Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
This dough is relatively stiff once combined. I mixed all the ingredients together minus the bacon, drove to the store to buy some bacon and came back to find that my stand mixer would no longer turn without making an excruciating noise at the attempt. I had to add the bacon by hand, so what I did was grab a big hunk of dough and flatten it out as much as possible. Then I dropped a load of bacon into the center and molded the dough around the bacon forming the dough into a large hockey puck. After placing the puck on the baking sheet, I pressed additional bacon on top.
You have to be careful to really pack this dough together. A few of my pucks had slight cracks going through the middle which was fine until they started baking and the cracks tore the cookie almost in two, which made the cookie spread out more than I would have liked.