Dessert only gets better with bacon. Try these Gwaltney Bacon and Peanut Butter Cookies. You won’t regret it.
Prep Time: 40 minutes
Serves: 48 cookies
- 1 package Gwaltney Bacon
- 2½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter (1 stick), cubed and softened
- 1 cup brown sugar, packed
- 1 cup sugar
- 1 cup peanut butter, smooth
- 2 large eggs
- 1 tablespoon vanilla extract
- 1½ cups salted peanuts, finely ground in a food processor
- Preheat the oven to 375ºF.
- Arrange the Gwaltney Bacon on a cookie sheet and bake for about 20-30 minutes, flipping each piece halfway through cooking. Drain the strips on paper towels.
- Reduce the oven temperature to 350ºF. Pour the bacon grease into a metal bowl and chill it in the freezer until cool and solidified. Stir the grease occasionally to speed the cooling process.
- Combine the flour, baking soda, baking powder and salt in a mixing bowl and stir until well combined. Chop the bacon or crumble it by hand into small pieces, about 1/4” square.
- Using an electric stand mixer, beat the butter until creamy. Mix in 8 tablespoons of the cool bacon fat. Add the sugars and beat until creamy, about 3 or 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the peanut butter until thoroughly combined. Add the eggs, one at a time, and then the vanilla. Scrape down the sides of the bowl again, and then, on low speed, mix in the dry ingredients. Stir in the ground peanuts and bacon until mixed.
- Form the dough into golf ball-sized rounds and place them on a sheet pan, spaced about two inches apart. Dip a fork in water and press the tines into the surface of each piece of dough 2 times to slightly flatten the cookie and to form a crisscross pattern.
- Bake the cookies for about 10-12 minutes. The outer edges of the cookies should only just begin to turn golden while the center of the cookie will still look a bit pale. Let the cookies cool for 2-3 minutes on the sheet pan. Enjoy!