These cookies are asking for your attention. Not so much begging or pleading, but asking nicely for you to pay attention.
They’re here to tell you that they’re a little to big, a little too sweet, have a little too much bacon, and yea… too much chocolate, too. They’re crisp and they don’t care about your affection for chewy. They’re gluten-free, but really… they never needed gluten in the first place. They’re the boss. They know it. Don’t play.
Get on the bandwagon before these cookies raise their voice. Nobody wants that.
See also: Peanut Butter Bacon Pancakes. Sorry. Also, not sorry.
These cookies are so easy you’re going to feel like you’re cheating… like you’re getting way with something… like you’re part human and part bacon-cooking genius. (Because bacon-cooking geniuses aren’t human. We all know that.)
Peanut butter plus two sugars: granulated and brown. A one to one ratio. Once cup peanut butter and one cup sugar.
We’re off to a good start.
An egg too.
Maybe a dash of vanilla extract if you’re feeling extra fancy.
And we can’t forget the baking soda.
But that’s it!
There’s no flour in these cookies. They’re the ultimate in gluten-free because there never was any gluten to begin with!
The cookies stick together with the magic of peanut butter and egg. It’s a baking science that we should just acknowledge, accept, and appreciate.
The cookie batter will be rather thick, a bit greasy (don’t be scared), and maybe a bit grainy, too (still don’t be scared).
Add chopped bacon and chocolate: generous and aggressive.
Rolled into large balls making sure to get lots of bacon and chocolate in each cookie.
Rolled in sugar. That’s just the way of the peanut butter cookie.
Big, stacked, sweet, salty, peanut butter-y GOOD!
If you’re still reading this please stop. Stop right now and go make these. They will win you friends, lovers, allies, and admirers. These are true words.Print
Peanut Butter Bacon and Dark Chocolate Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- 1 cup chunky or smooth peanut butter
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- about 6 slices of bacon, cooked, cooled and coarsely chopped
- 1 large handful dark chocolate pieces
- granulated sugar for coating cookies.
- To cook the bacon, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and lay uncooked bacon on top of the foil in a single layer. Bake for 12-15 minutes until cooked through, browned, and crisp. Remove from the oven and place on a plate to cool before chopping for the cookies.
- Reduce oven temperature to 350 degrees F. Line cookie sheets with parchment paper and set aside.
- In a medium bowl, combine peanut butter and sugars until well combined. Add egg and baking soda and mix until well combined. Fold in cooked bacon and chocolate pieces.
- Roll into large walnut sized balls and if you’d like, roll the dough balls in granulated sugar before placing on the cookie sheet and creating a cris-cross pattern with a fork.
- Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.
these sound incredible! I am making them for a cookie exchange. Question though, How many cookies does this recipe make?
I happen to have a ton of pancetta on hand – see any reason why that wouldn’t work just as well? Would be most grateful for your reply!
I think cooked pancetta would work well!
Can you use almond butter instead? I know it is a little more watery–the almond butter. Maybe add additional egg?
I like the thought of this! I would say almond butter and an additional egg could work. Granted I haven’t tried this yet myself, but it feels right.
This sounds really delcious. Gonna give this recipe a go. Tjhanks for sharing.
Joy, just made these today and what a treat! I loved the bacon with the peanut butter and chocolate:) they’re gorgeous cookies with the sanding sugar coating the outside and definitely won’t last long!
Hello Joy! I just wanted to let you know that I made these delicious cookies and posted it to my website with a full link back to you. I have to say, a flourless peanut butter cookie is a stroke of genius. They were remarkable. I added whole peanuts soaked in bourbon and the booze lifted all the flavours. Thanks so much for this beautiful post. They were a big hit with my family and my readers. You can find my post here https://www.thefinercookie.com/peanut-butter-cookies-with-bacon/2015/10/1/fourless-peanut-butter-cookies-with-bourbon-soaked-peanuts-and-smokey-bacon?rq=peanut.
We were slightly skeptical that this recipe was just going with the popular “bacon everything” theme, but they are complex flavors, spectacular and now rank as my all-time favorite cookie!!!
Perhaps not as fanciful as the chocolate bacon variety but these adapt beautifully as GF vegan pb cookies with chia seeds as the egg replacer. It warms my finicky heart! Thank you!!
How long do these keep? I’m imagining not long, since bacon, but if I wanted to make them the day before, do I risk poisoning everybody?
Just made them and they came out great! Thanks!
You, lady, are a food genius. You’re a cookie queen. I worship you.
I’m doubling the recipe next time, these cookies didn’t even make it through the night.
Thank you for this recipe, oh deity of all things great and sinful!