Peanut Butter Bacon Cookies

13 Jan

I dug myself a heart-shaped donut hole. The sprinkles and champagne were too much. The man of the house has spoken, and he wants MAN cookies.


He’s also my main taste tester, so what could I do? Facing a lengthy strike, I had to negotiate. I had to make…BACON. That’s right, real man food.


Side note: let’s not forget that ladies like bacon, too.  I’ll vouch for the extra strips consumed in the making of this post.


You look skeptical. Are they any good, you wonder? Counter question: what doesn’t bacon enhance? You’re stumped. Make them.

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The peanut butter and brown sugar are a sweet complement and the bacon adds just the right amount of salt and crunch to the cookie. The other great thing about these cookies is that they only have five ingredients, and are gluten-free! Because there’s no flour, they are on the crumbly side, but below are my tips to making them the best they can be.

  1. Cook your bacon until crispy. This gives your cookies that great crunch!
  2. After adding the egg and baking soda, mix well. You want the dough to be thick and peanut buttery, not runny and soft.
  3. Refrigerate the dough before rolling onto your baking sheet. If the dough is too warm, your cookies will be sad, thin little peanut butter pools.
  4. Have peanut butter bacon cookies, will not travel. They’re crumbly, so be gentle!


Recipe from Joy the Baker

Peanut Butter Bacon Cookies

Makes about 12 cookies


1 cup creamy peanut butter

½ cup brown sugar

½ cup granulated sugar plus additional for coating

1 egg

1 tspn baking soda

6 slices of bacon, cooked and diced


Fry up bacon over medium heat and drain on paper towels. Let bacon cool before dicing and setting aside.

Preheat your oven to 350 degrees.

In a stand mixer, blend peanut butter and sugar on medium-high until well mixed, about 2 minutes. Add your egg and baking soda and mix until dough forms itself into a thick ball (shouldn’t take more than a minute or two). Fold in bacon and chill dough as needed.

In the palm of your hand, roll small balls of dough ~2 inches in diameter. Roll in granulated sugar (optional) and set on ungreased cookie sheet.

Use a fork to press your cookies into a criss-cross pattern then bake for 12 minutes. Let them cool on the baking sheet for several minutes, then devour.


45 minutes


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