Joy the Baker

Peanut Butter Bacon and Dark Chocolate Cookies

by 81 Comments

Peanut Butter Bacon and Dark Chocolate

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.

Peanut Butter.

Bacon.  

Dark Chocolate.  

Get on the bandwagon before these cookies raise their voice.  Nobody wants that. 

See also:  Peanut Butter Bacon Pancakes.  Sorry.  Also, not sorry. 

Peanut Butter Bacon and Dark Chocolate

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. 

Peanut Butter Bacon and Dark Chocolate

An egg too.  

Maybe a dash of vanilla extract if you’re feeling extra fancy.  

Peanut Butter Bacon and Dark Chocolate

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. 

Peanut Butter Bacon and Dark Chocolate

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.  

Peanut Butter Bacon and Dark Chocolate

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.  

Peanut Butter Bacon and Dark Chocolate

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

  • Author: Joy the Bkaer
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes

Ingredients

Scale
  • 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.

Instructions

  1. 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.
  2. Reduce oven temperature to 350 degrees F. Line cookie sheets with parchment paper and set aside.
  3. 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.
  4. 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.
  5. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.

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Reader Interactions

Comments

  1. Hillary

    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!

    Reply

  2. Sang

    Can you use almond butter instead? I know it is a little more watery–the almond butter. Maybe add additional egg?

    Reply

  4. Heather B.

    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!

    Reply

  5. Kimberlie Robert

    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 http://www.thefinercookie.com/peanut-butter-cookies-with-bacon/2015/10/1/fourless-peanut-butter-cookies-with-bourbon-soaked-peanuts-and-smokey-bacon?rq=peanut.

    Reply

  6. Joanne

    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!!!

    Reply

  7. Candie

    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!!

    Reply

  8. Sass

    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?

    Reply

  10. echoparakeet

    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!

    Reply

  11. Daphne

    So good! I used Skippy chunky pb and they turned out great; chopped the bacon too fine to get a strong taste of it so obviously will need to make again to fix that. Thanks for the great recipe!

    Reply

  12. Megan

    Just made these (without bacon) with organic peanut butter and they came together perfectly – actually, if you let the oil separate from the peanut butter a big and just scoop out the super sticky viscous stuff it might be even better than jiff. Hoax anyone tried with flax or chia eggs? I assume it would be a disaster but can’t give up on a vegan wheat free cookie this good.

    Reply

  13. Bj

    The flavor of these cookies are wonderful but after cooking, even after letting them rest, crumble horribly. Really unfortunate.

    Reply

  15. Jonena

    These are going to by my hubby’s birthday ‘cake’ — each year I try some new peanut butter and chocolate recipe — I have a feeling this with become the standard birthday sweet. Thank you!!!

    Reply

  16. Eric

    Does it matter what kind of peanut butter is used? I generally only keep real peanut butter in my pantry, but I would imagine palm oil would affect the texture.
    Either way, I’m going to give them a try. I love every kind of flourless cookie I’ve tried.

    Reply

  18. Kristian

    I made these. I brought them to work for my colleagues. They hate me now.
    Everyone at the office hates me. They were so good, people were fighting. Literally, I mean snatching them from each other’s hands just before putting the cookie in their mouth. Not a pretty sight. Adults fighting for cookies. Swearing, kicking and twisting arms.
    And I forgot to add the baking soda AND I used muscovado sugar instead of light brown sugar. Imagine what would happen…

    Reply

  21. Meredith Sterk

    Just made these and while the taste is AMAZING, the texture was crumbly. What did I do wrong? This is my first time using baking soda instead of baking powder…I know there is a difference, but I’m not sure if that was the issue. Maybe over baked? Help! These need to be in my life!!!!

    Reply

  24. Mindy Stone

    I just made a 1/2 a batch to give it a try. I was thinking bacon in peanut butter cookies??? Not so sure. Man, was I wrong. Fabulous cookie and I used my local, pasture raised pork bacon which just can’t be beat. Natural peanut butter from my local co-op. I think this is a WINNER!!!!

    Reply

  25. Mindy Stone

    ok…wasn’t so sure that bacon was a good thing to put in cookies. man, was I wrong!!! holy CRAP! just made 1/2 a batch tonight…..I don’t they they will make it until the morning! WINNER!!

    Reply

  26. Kathleen O'Grady

    I am printing this as drool is dripping from my lips!! What really stinks is I have 5 hours before I get off work to rush home and make these!!

    Reply

  27. Tim

    Just tried there. Fabulous flavor but very crumbly. I used natural peanut butter that just has peanuts and a little sea salt. Do you think using store bought regular pb that probably has some Palm oil in it would help the texture? They didn’t flatten or spread at all during baking.

    Reply

  31. Michelle from Vancouver

    Darn it anyway !!!!! Being a diabetic sucks, still going to make them for hubby…..and sneak one :)

    Reply

    • joythebaker

      Another reader made hers with almond spread and they turned out great. Are they allergic to almonds as well?!

      Reply

  39. Laura

    When I buy a new jar of peanut butter, like I did the other day, I have to leave it unopened in the cupboard for sS long as possible because I know that as soon as I do break the seal I will eat it straight from the jar in no time at all. After reading this post, well, I think I might be opening that jar later.

    Reply

  43. Danielle M

    Hi Joy! Do you think using organic valencia peanut butter would work ok? it’s a little thinner in consistency than Jif or the like. I want to make these and will buy different peanut butter if I have to!

    Reply

  44. jennventures

    These look SO good (and easy!) – I may have to make them when I get home. Love that I’ll be able to share these with my gluten-free coworkers without any substitutions!

    Reply

  47. anna

    Hahaha wondering if I’m the only podcast listener to appreciate ‘don’t play’! Just had a six hour bus journey the other day and listened to four joy the baker podcasts in a row- it was the perfect way to spend the time. These cookies look insane Joy- can’t wait to try them out! xx

    Reply

  48. Jaclyn

    I actually had all the ingredients on hand and made these during my toddler’s nap, but when I took them out of the oven they completely fall apart! When I try to pick one up it basically turns into the consistency of wet sand rendering them impossible to grab. But letting them sit for a few min did help. That is a very important, but hard to do, step.

    Reply

  50. Holly

    What is the yield on this recipe? I would love to make them for a party but need to know if I should double the recipe. Thanks Joy!

    Reply

    • Nadia

      The original recipe which is very similar makes “makes 15 cookies about the size of your palm”. Hope that helps. I like this twist on the flavors the best!

      Reply

  51. Marissa

    This might be a silly question but… do you need to refrigerate these after baking, since there’s bacon in them? I mean, the correct answer is obviously eat them all, but in the event there are any left over how should these be stored?

    Reply

  54. Tina

    Wow! I am bringing these to my upcoming breakfast potluck. Can you tell me how many this recipe will yield? Thank you Joy

    Reply

    • Nadia

      The original recipe which is very similar makes “makes 15 cookies about the size of your palm”. Hope that helps. I like this twist on the flavors the best!

      Reply

  56. sarah rodriguez

    i love/hate you, admire your guts and wtf with these cookies?!yum! and thats so not good(very good) i shared them( no not really) they were a hit!( for me myself and i)

    Reply

  60. Stacy

    Oh Joy! These sound like the most glorious combination of yummies on the planet! I can’t wait to make these!

    Reply

  62. Karen @ On the Banks of Salt Creek

    The Bible doesn’t exactly talk about it, but I think one of the things God told Adam and Eve as He walked with them in the garden was how great peanut butter and chocolate are together.
    Now you go and add bacon to the mix….wow! I have all the ingredients….going to have to give this a try.

    Reply

  67. Karen

    These look really great. I am looking forward to them taking up space in my oven. I had vegetables with bacon yesterday. Dessert with bacon sounds just about right!

    Reply

  68. megbollenback

    Welp. I’m glad I went to the gym this morning because this is making an appearance in my kitchen, stat. I think you just won for best Monday post ever…chocolate + bacon before 8am? Ridiculously awesome.

    Reply

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