You know that undying myth about how humans supposedly use only 10% of their brain? It’s obviously not true, but if it were, I would most certainly conclude that someone who first put bacon into peanut butter cookies is an 11%-er, a superhuman who wanted something to nosh on while communicating with aliens. That alien stuff is exhausting–trust me, I tried. (Haha, no. But the day is young.)
You should make these. Real bacon, turkey bacon, veggie bacon… We are humans, on Earth, and we have bacon and peanut butter. If that’s not worthy of appreciation and celebration, I don’t know what is. This Thanksgiving, let’s all be thankful–for friends, families, homes, food, bacon, peanut butter and for not being space amoebas on some crappy planet.
The recipe is super, super simple. There isn’t even flour! I think this might mean that it’s gluten-free, but don’t take my word for it. I don’t know squat. This is literally everything you need, all in this one photo. Neat, huh?
Oh yes, yes it is.
Oh, look. They get rolled in sugar, too.
I made them roughly walnut-sized (before pressing criss-cross patterns into them with a fork), and the final baked product was about 2-3 inches in diameter. You could definitely scale them down to yield more cookies. I got around 15.
And that’s that!
1 cup all-natural chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and crumbled
Preheat oven to 350 degrees. Combine peanut butter and both sugars with a mixer until smooth. Add the egg, followed by the baking soda and again, mix until well incorporated (a couple minutes or so). Stir in the crumbled bacon pieces. Roll dough into walnut-sized balls, roll them in granulated sugar if you’d like, and smoosh down into a crisscross pattern with a fork. Bake on a parchment-lined cookie sheet for 10 minutes, until lightly browned. Cool completely on a baking sheet.