Peanut Butter Bacon Cookies
User Reviews
5
Peanut Butter Bacon Cookies
Description
These cookies use chilled bacon fat in place of butter, combined with brown and white sugars whipped until pale and fluffy. Chunky peanut butter adds texture and nutty flavor, while eggs bind the batter. Dry ingredients including flour, baking soda, baking powder, and salt are incorporated last to form the dough.
Shaping the dough into 1-inch balls ensures uniform cookies that bake quickly at 350°F, developing a tender crumb with a slight chew. The rendered bacon fat imparts a subtle savory note balanced by sweetness, making these cookies uniquely flavorful.
The recipe stresses the importance of properly beating the bacon fat and sugars to ensure texture and rise. Cooling the cookies completely on the sheet before storage helps maintain their shape and moisture.
Leftover bacon fat can be collected and stored in the fridge to accumulate enough for baking, making this a practical use for rendered fat.
Ingredients
- 1 cup bacon fat substitutes for butter, chilled
- 1 cup brown sugar
- 1 cup sugar
- 1 cup peanut butter chunky
- 2 egg large
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F.
- Place the bacon fat and sugars in a mixing bowl and mix on high speed for several minutes until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the bacon fat and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
- Add the peanut butter and beat for a few more seconds until incorporated. Next add the eggs and beat another few seconds until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture and mix until thoroughly incorporated.
- Using a small scoop, form the dough into 1-inch balls and place them on a non-stick cookie sheet, Bake for 9 minutes.
- Let the cookies cool on the cookie sheet completely. Store in an airtight container.
Notes
- Save and refrigerate rendered bacon fat after cooking to accumulate enough for baking these cookies.
- Beat bacon fat and sugars thoroughly until fluffy to achieve tender, well-risen cookies.
- Cool cookies completely on the baking sheet before storing in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 99mg | 4% |
| Potassium | 60mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 10IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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