Bacon Peanut Butter Cookies
Yields: 24
  • ¼ cup unsalted butter, softened
  • ¼ cup bacon drippings, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup creamy peanut butter
  • 1½ teaspoons vanilla extract
  • 1 large egg
  • 1¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ pound bacon, cooked and crumbled
  • 1 cup dark chocolate melting wafers
  1. Preheat oven to 350°.
  2. In a large bowl, beat butter, bacon drippings, and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter and vanilla, beating until combined. Add egg, beating well.
  3. In a large bowl, stir together flour, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Reserve ¼ cup bacon. Stir remaining bacon into batter.
  4. Using a 1½-inch scoop, scoop dough, and place 2 inches apart on large rimmed baking sheets. Dip a fork in water, and gently press tines into surface of dough, making a crosshatch design.
  5. Bake until light golden brown, about 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. In a small microwave-safe bowl, microwave chocolate on high in 15-second intervals, stirring between each, until melted. Dip cookies halfway into melted chocolate, and place on wire racks. Sprinkle with reserved ¼ cup bacon.
Recipe by Taste of the South at