Well I know we just got finished making a million different types of cookies over the holidays, but what the heck. It’s been over a month since I last made a cookie. I know that I said I needed a break, but I really, really needed a cookie. So here we are, making cookies again. I’m not ashamed. I am currently recovering from what I think was the flu, and I just really needed a cookie. Ok, I am now done defending myself. Sweet and salty go together like Thelma and Louise. Let’s be honest, these days a lot of us crave salty just as much as we crave sweet. I know that I do. I’m always heading into the pantry for something salty after I’ve had something sweet. I know that a lot of you can relate. I decided to go all out today and make a peanut butter cookie loaded with chocolate chips and bacon. I mean I’ve lost over 5 pounds since I’ve been sick and it’s time to add that weight back on! I know, it’s a lousy excuse, but it’s an excuse I’m willing to use.
So I apologize for being absent the past two days. I honestly couldn’t move, let alone cook anything. Zach came to my rescue. He loaded the fridge up with 15 different types of juice and made me a delicious, warm chicken soup. Maybe I was just sick and my tastebuds were slightly off, but it was honestly the best chicken soup I’ve had in my entire life. That actually sounded bad; like his soup was actually not that great, but it really was. I promise. It was the perfect medicine. Even though I am still crazy congested and weak, I am feeling slightly better. Better enough for cookies that is =).
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I know I’m going out on a limb here by making these cookies, but when you are craving something special, you’re craving something special. The only way to get rid of that craving is to eat what you’re craving! At least I think that’s the way it should be done. Like I said before, these cookies combine everything that’s comforting in life. Peanut butter, chocolate and bacon come together to satisfy those odd cravings. If you’ve never had a cookie with bacon in it, you are seriously missing out. I find that it is becoming more and more popular these days. Ice cream parlors are making ice cream with bacon in it. Bakeries are making cookies, cupcakes and scones with bacon in them. It’s becoming a reinvented trend.
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Bacon is just one of those things that let’s be honest isn’t the greatest thing in the world for you. It’s fatty and greasy and should certainly be eaten in moderation. As much as Zach and I cook with it, we do eat it in moderation. We aren’t cooking a package and eating the whole thing. We are cooking just a strip or two and adding a touch of it to some of our favorite dishes. The key is moderation. I’m going to forewarn you, you’re not getting anything healthy from this cookie. This is purely a result of my recent craving =). Sometimes you just need to indulge.
I really wanted to make these cookies crispy. If you are trying to understand why I flattened them a bit, this is why. You won’t hurt my feelings if you skip this step.
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So, I am going to pair this cookie with a beer. No, I did not drink the beer with the cookie, but Zach did. I thought that drinking alcohol might be taking it too far while I’m still recovering. I couldn’t not pair this with a beer though (yes, that was a completely necessary double negative). What goes best with your favorite cookie? Yup, that’s right: milk. What goes even better with your favorite cookie? Yup, that’s right: chocolate milk. Maybe you can begin to understand why I paired this cookie with Odell’s Lugene Chocolate Milk Stout. Don’t worry. I am perfectly aware that I have paired this with one of our dishes before. I couldn’t think of anything better to pair it with; except for maybe Rogue’s VOODOO Doughnut Bacon Maple Ale, but I understand that this beer scares many of you. If you can’t get one of these two beers try any milk stout. Milk stouts are a dime a dozen these days. You should have no problems getting your hands on them.
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Indulge and make these cookies. You will not be disappointed. They are fantastic.
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Ingredients
- 6 tablespoons butter, softened to room temperature
- 2 tablespoons vegetable shortening
- 3/4 cup dark brown sugar
- 1/4 cup granulated white sugar + extra for rolling
- 1 egg
- 3/4 cup chunky peanut butter
- 1 teaspoon pure vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 5 slices of thick-cut bacon
- 1/4 cup semi-sweet chocolate chips
- 1 cup confectioner's sugar (for glaze)
- 1 1/2 tablespoons whole milk (for glaze)
- 2 teaspoons light corn syrup (for glaze)
- 1/2 teaspoon pure vanilla extract (for glaze)
Instructions
- Line a baking sheet with foil and lay out your bacon on top. Preheat your oven to 350 degrees. Place the baking sheet on the top rack while the oven is heating. Bake for about 10-12 minutes or until the bacon is cooked through and crispy. Leaving the oven on, remove the bacon and transfer the bacon to a paper towel-lined plate. Let cool for a couple of minutes. Transfer the strips to a cutting board and coarsely chop. Set aside.
- Meanwhile, in a stand mixer (or in a mixing bowl using a hand blender), cream the butter and shortening. Add the brown sugar and white sugar and continue mixing until combined. Add the egg to the creamed sugar mixture and mix until evenly distributed. Add the peanut butter and vanilla extract and mix for 1-2 minutes more.
- Next you will start adding your dry ingredients. Add the baking soda and salt. Slowly add the flour, 1/4 cup at a time with the mixer on low. After all of the flour is added, the dough should come together, away from the sides of the bowl but still be a bit tacky.
- Line another baking sheet with parchment paper. Transfer the cookie dough to a mixing bowl and fold in the bacon bits and the chocolate chips. With a 1/2 - 1 inch melon baller, scoop out your cookie dough. Roll into a ball and roll in the extra granulated sugar. Place the balls on the baking sheet. Take a sheet of wax paper and place on top of the cookies. Press down gently using a small skillet or saucepan. You don't want them completely flat, but not too puffy. This will provide for a crispier cookie.
- Bake at 350 degrees for 10-12 minutes or until lightly browned. Let cool on the pan for 2 minutes then transfer to a wire rack to cool the rest of the way. While the cookies are cooling, prepare your glaze. In the bowl of you stand mixer, with the paddle attachment fixed, combine the milk and the confectioner's sugar. Beat on low for 1 minutes. While still on low speed, add the corn syrup and the vanilla. Mix until combined and light. Drizzle on cool cookies with a spoon. Store in an airtight container for up to 5 days.
Notes
Hardware: * Cutting Board * Sharp Knife * 2 Baking Sheets * Foil * Parchment Paper * Paper Towel-Lined Plate * Tongs * Stand Mixer (with paddle attachment fixed) or Hand Mixer * Rubber Spatula * Wax Paper * Wire Rack *
