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.
82 Responses
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.
Simon
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!
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!
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.
The flavor of these cookies are wonderful but after cooking, even after letting them rest, crumble horribly. Really unfortunate.
My husband loves to eat pb and bacon sandwiches. These cookies will be right up his alley. Thanks!
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!!!
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.
Real peanut butter tends to be a bit too watery for this recipe.
These look seriously delicious!
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…
You can never have too much bacon! Delicious cookies!
These cookies can be the boss of me any day, especially at breakfast, lunch and dinner time!
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!!!!
I am definitely going to try this!! Sounds delicious!
I guess not the best recipe for natural peanut butter?
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!!!!
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!!
You should’ve made a full batch Mindy!!
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!!
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.
Do these get to brag about being gluten free? I’m in.
WOWWWW! This looks incredible! I’m going to make it RIGHT NOW!
I am allergic to peanuts, so I used Almond spread…divine!
That sounds amazing, Mel. I’ll have to try it with almond spread!
Darn it anyway !!!!! Being a diabetic sucks, still going to make them for hubby…..and sneak one :)
i’m wondering can i sub anything for the peanutbutter? maybe nutella? theres a peanut allergy in my office & I was hoping
Another reader made hers with almond spread and they turned out great. Are they allergic to almonds as well?!
Ooof…yes ma’m!!
All of the yeses!!!!!!!!!!!!!
What are you doing to me!! Amazing, as always lady. Loves
These cookies look amazing… and so easy!
I am not sure that I like the idea of the added bacon. Could the recipe be adapted without it?
Oh, heck yeah! Doing it!
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.
You go and open that jar Laura!
I just love you for this.
Yum! I wish my boyfriend could eat peanut butter, because he’d love these. I might make some for me anyways!
Laura
https://laurahager.blogspot.com/
STOP. I will eat all the cookies.
http://www.adventurousappetite.com
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!
The real organic peanut butters tend to be too watery for this recipe!
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!
Bacons in a cookie! I love this idea! For the bacon, do we need to fry it so it’s crispy first? I wonder if the bacon fat might make the cookie soft. Interesting recipe to try =)
Juju Sprinkles
https://www.jujusprinkles.com
OMG these are like a grown up version of my peanut butter blossom cookies! LOVE!
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
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.
Can’t wait to give these a try! Peanut butter and chocolate are an awesome combo!!
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!
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!
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?
Indulgent yummy goodness!
Oh my goodness! I love peanut butter cookies, and bacon and chocolate are always a good idea!
Wow! I am bringing these to my upcoming breakfast potluck. Can you tell me how many this recipe will yield? Thank you Joy
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!
they have my attention- wow!
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)
Well they’ve got my attention for sure, they look amazing!
These look amazing. Picking up ingredients ASAP. Does it make a difference if you use natural peanut butter?
You don’t want the peanut butter to be too watery!
Can’t wait to try this! They look sinful! :D
Oh Joy! These sound like the most glorious combination of yummies on the planet! I can’t wait to make these!
seriously? i want to try that O_O
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.
Wow! I need these cookies in my life right now! And they are perfect, as I ran out of flour just yesterday, but I still have all of the other ingredients at home.
Too much bacon? Too much dark chocolate? I didn’t know there could be such a thing, but I’m willing to eat an entire batch of these babies, just to see if I change my mind!
THIS COMBO!!! I don’t think I could ask for anything better!
Will definitely be trying these as soon as possible! Thanks for the recipe :)
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!
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.
I love flourless PB cookies though I have never added baking soda…or bacon. Yum!
I will definitely be making this- looks so delicious! Can’t wait-thank you for this!! :)
https://cherieedle.blogspot.com