Bacon Cookies: The Myth, The Legend
Mar. 31st, 2011 02:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
batskeetsYes, I've been talking up these cookies for weeks, and they've been through several revisions. The reviews were good on the first couple of attempts, but I wasn't satisfied, so I continued to tweak the recipe.
The good news is, I've finally reached a point with the recipe where I feel they're finally ready to be unleashed, and you know what? They're pretty awesome.
Semisweet chocolate probably sounds like a pretty tame starting point, but it's only part of the equation.
Peanut butter is also part of said equation, but that's not terribly weird, either. Reese's has sworn by the combination for years, so of course this means I can't possibly stop there. The legend of these cookies has been told to some, and sampled by a few, and now, behold!:
Your eyes do not deceive you. There's bacon in them thar cookies.
For those who want to make your own:
6-8oz bacon
3/4 cup peanut butter
1/4 cup white sugar
1/4 cup brown sugar
4 Tbsp unsalted butter
1/2 cup maple syrup
1 egg
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cup semisweet chocolate chips
1. Pre-heat oven to 325F. Cook the bacon in a pan until crispy. (yes, I insist upon crispy bacon. Texture is everything, y'all.) Reserve 4 Tbsp of the bacon grease and set aside, and chop the cooked bacon into small pieces.
2. Cream together the peanut butter, sugars, bacon grease, unsalted butter, and maple syrup, and then beat in the egg.
3. Sift together the remaining 4 ingredients, and then add the peanut butter mixture to the dry ingredients, and mix thoroughly. Add the chopped bacon and chocolate chips, and mix until thoroughly distributed.
4. Drop by tablespoonfuls onto a cookie sheet, and bake for 12-13 minutes. Remove from the oven and allow cookies to cool on a cooling rack, if you can restrain yourself from eating them for that long.
The cookies don't spread terribly much, and they're crisp on the outside and chewy on the inside. I also recommend using crunchy peanut butter, or the kind you grind yourself at the store--New Seasons has a machine filled with peanuts that it'll grind into peanut butter in whatever amount you want. Again, texture is everything. <3
Darn it all, now I'm hungry.
The good news is, I've finally reached a point with the recipe where I feel they're finally ready to be unleashed, and you know what? They're pretty awesome.
Semisweet chocolate probably sounds like a pretty tame starting point, but it's only part of the equation.
Peanut butter is also part of said equation, but that's not terribly weird, either. Reese's has sworn by the combination for years, so of course this means I can't possibly stop there. The legend of these cookies has been told to some, and sampled by a few, and now, behold!:
Your eyes do not deceive you. There's bacon in them thar cookies.
For those who want to make your own:
6-8oz bacon
3/4 cup peanut butter
1/4 cup white sugar
1/4 cup brown sugar
4 Tbsp unsalted butter
1/2 cup maple syrup
1 egg
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cup semisweet chocolate chips
1. Pre-heat oven to 325F. Cook the bacon in a pan until crispy. (yes, I insist upon crispy bacon. Texture is everything, y'all.) Reserve 4 Tbsp of the bacon grease and set aside, and chop the cooked bacon into small pieces.
2. Cream together the peanut butter, sugars, bacon grease, unsalted butter, and maple syrup, and then beat in the egg.
3. Sift together the remaining 4 ingredients, and then add the peanut butter mixture to the dry ingredients, and mix thoroughly. Add the chopped bacon and chocolate chips, and mix until thoroughly distributed.
4. Drop by tablespoonfuls onto a cookie sheet, and bake for 12-13 minutes. Remove from the oven and allow cookies to cool on a cooling rack, if you can restrain yourself from eating them for that long.
The cookies don't spread terribly much, and they're crisp on the outside and chewy on the inside. I also recommend using crunchy peanut butter, or the kind you grind yourself at the store--New Seasons has a machine filled with peanuts that it'll grind into peanut butter in whatever amount you want. Again, texture is everything. <3
Darn it all, now I'm hungry.
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no subject
Date: 2011-03-31 09:14 pm (UTC)no subject
Date: 2011-03-31 09:25 pm (UTC)Then I tried bacondoodles, which, unexpectedly, didn't turn out bacony enough!
no subject
Date: 2011-03-31 09:27 pm (UTC)no subject
Date: 2011-03-31 09:40 pm (UTC)no subject
Date: 2011-04-01 01:03 am (UTC)Also, I think I walked past you on Wednesday, near midday in front of Hot Lips Pizza across from Jeld-Wen Park (formerly PGE Park). Retroactive greetings!