Peanut Butter Chocolate Chip Bacon Cookies


1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon ground cinnamon

Pinch of chipotle or ancho chile powder

1/4 teaspoon kosher salt

5 strips bacon (1/3 pound) Regular or Maple cured bacon

4 tablespoons unsalted butter, at room temperature

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup roughly Reese’s Pieces or leave whole for holiday colored Reese’s Pieces

1/3 cup bittersweet or semisweet chocolate chips – Ghirardelli is the best!


Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side
Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool
Crumble the bacon, discarding any chewy bits
Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute
Beat in the peanut butter until combined, about 1 minute
Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes
Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined
Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon
Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets
Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top
Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely
Store in an airtight container for up to 3 days
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