Back in February a friend sent me a link to a recipe for peanut butter bacon cookies (thanks Leslie!). I filed the recipe away for a later date. Today was that later date.
When a recipe starts with frying and dicing six strips of bacon it’s difficult not to be optimistic.
The batter is a mixture of peanut butter, granulated sugar, brown sugar, baking soda, and an egg. It seems very simple. I felt like I was forgetting something.
The recipe called for a cookie sheet greased with butter. I used parchment paper instead (the only way to make cookies). I wonder what difference butter might have made to the cookies?
When the cookies emerged from the oven they looked impressive. They were a bit crumbly, I had to be very careful not to break them into pieces. To deal with this I lifted the parchment and transferred it with its cargo to the counter to cool instead of removing each cookie with a thin spatula.
When the cookies had cooled slightly I poured a glass of milk and sampled my handiwork. Not bad. Not bad at all. Peanut butter flavor dominated, the bacon was rather subtle (though impossible to miss). When paired with milk the cookie was very good, I suspect it would taste a bit dry by itself.
In their warm state the cookies crumbled quite readily. I wonder if using butter on the sheets would have prevented that? After cooling completely they became more stable, and I was impressed at how moist the centers were.
I’ll give this recipe a thumbs up. You might want to try these yourself.