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.
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
Ingredients
- 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
- 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.
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!
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.
Bj
The flavor of these cookies are wonderful but after cooking, even after letting them rest, crumble horribly. Really unfortunate.
Amy
My husband loves to eat pb and bacon sandwiches. These cookies will be right up his alley. Thanks!
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!!!
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.
joythebaker
Real peanut butter tends to be a bit too watery for this recipe.
Amie
These look seriously delicious!
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…
Laura @ Laura's Culinary Adventures
You can never have too much bacon! Delicious cookies!
Natalie - Paper and Birch
These cookies can be the boss of me any day, especially at breakfast, lunch and dinner time!
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!!!!
Francelle Leighton
I am definitely going to try this!! Sounds delicious!
Bill
I guess not the best recipe for natural peanut butter?
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!!!!
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!!
joythebaker
You should’ve made a full batch Mindy!!