Peanut Butter and Bacon Cookies

Let me introduce you to a delight straight from the oven, Peanut Butter and Bacon Cookies. An odd coupling you might say, but once you’ve tasted them, you’ll call them a match made in cookie heaven. Sweet and salty, chewy and crispy, these cookies offer an intriguing blend of flavours that���ll have you smacking your lips in delight. Ideal for a cheeky snack, a ravishing road trip munch or a unique treat at a picnic, these babies know how to steal the show.

I mean, who could resist the alluring charms of peanut butter and the crunchy seduction of bacon in one cookie? They’re like a gusty goodie that nike’d on a magic carpet of bacon. You’d consider it love at first bite, y’all!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 24 cookies
• Yield: 2 dozen

Enough teasing, folks! Let’s dive right into the nitty-gritty of whipping up these beguiling bakes.

Ingredients & Equipment You’ll Need

• 1 cup of unsalted butter
• 1 cup of crunchy peanut butter
• 1 cup of white sugar
• 1 cup of brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups of all-purpose flour
• 2 teaspoons of baking powder
• �� teaspoon of salt
• 12 strips of bacon

You’ll need a good ol’ baking sheet, a trusty cookie cutter, and mixing bowls for this job.

How To Make Peanut Butter and Bacon Cookies

1. Start by preheating your oven to 375��F (190��C). While it’s heating, lay out your bacon strips on the baking sheet. Bake them for about 10-15 minutes until crispy. Once they’re done, remove them from the oven and let them cool.
2. Up next, grab a large bowl and cream together the butter, peanut butter, white sugar, and brown sugar. Beat them until they’re smooth and fluffy. Following this, add in the eggs one at a time while continuously beating the mixture. Make sure each egg is fully incorporated before adding the next. Round off by stirring in the vanilla extract.
3. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this into the creamed mixture and mix until well combined. Chop up the cooled bacon into small pieces and fold them into the dough.
4. Using a cookie scoop, drop the dough onto the baking sheets. Flatten each cookie using the back of a fork, creating a crisscross pattern.
5. Bake the cookies for 15-20 minutes or until the edges are lightly browned. Allow the cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Tips For The Best Results

• Always preheat your oven. It ensures even baking for your cookies.
• Don���t overmix the dough. It can make the cookies tough.

Storage Tips

• Store the cookies in an airtight container at room temperature. They can last up to a week.

Frequently Asked Questions

Q: Can I use turkey bacon instead?
A: Yes! Feel free to go with turkey bacon if you want to keep it on the leaner side.

Q: Can I use a different kind of nut butter?
A: Sure, try almond butter or cashew butter for a nice twist.

Q: Are these cookies gluten-free?
A: No, but you can use gluten-free flour for a GF option.

Q: What can I use instead of white sugar?
A: Substitutes for white sugar can be honey, maple syrup, or coconut sugar.

Q: Can I freeze the cookie dough for later use?
A: Yes! Freeze individual cookie dough balls on a baking sheet, then transfer to a freezer bag. You can bake them directly from frozen, just add a few extra minutes to the baking time.

Nutritional Facts of Peanut Butter and Bacon Cookies

• Calories: 200
• Carbohydrates: 25g
• Protein: 6g
• Fat: 15g
• Sodium: 300mg

In conclusion, these Peanut Butter and Bacon Cookies are nothing less than extraordinary. Each mouthful is like biting into a divine duet of sweet and savoury melodies. Serve them with a glass of cold milk, and your taste buds won’t know what hit ’em. Let’s get baking, gang!