Not that I'm super competitive or anything.
But every year my cousin D. has a Christmas Cookie Exchange. It's a fun time - everyone brings their favorite cookie and recipe to share, and there's voting and prizes involved. All who attend have three votes to cast as they see fit, and my entry - the brilliant Peanut Butter and Bacon cookie received a total of 4. Just to compare, the winner of the night, a very delicious gluten-free chocolate mint macaron baked by my cousin J. received a whopping 19 votes.
But this one's still a winner, in my book. I've made this conversation-starting cookie (an amazing recipe from Joy the Baker who adapted it from the Gourmet cookbook) a bunch of times and it's always a hit, especially since I don't tell people what's in it right away and ask them to guess. The answers have ranged from cha siu to ham to scallops (!) but the sweet, nutty, bacon-y combination is in fact, quite delicious and the fact that there's only 6 ingredients in the entire recipe makes it even better.
PEANUT BUTTER BACON COOKIES
makes 15 cookies
adapted from Joy the Baker
prep time: 15 mins / cook time: 10 mins
INGREDIENTS
1 c all-natural peanut butter
*I used chunky, but you can use smooth if you prefer
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1 tsp baking soda
6 slices of bacon, cooked, cooled and diced
*I used turkey bacon, and it came out great
INSTRUCTIONS
• Preheat oven to 350˚ F.
• In a skillet over medium-high heat, fry bacon until cooked through. Drain on paper towels until cool enough to dice. Dice bacon into small pieces with a knife, and set aside.
• Grease a baking sheet with butter, set aside.
• Using a mixer, combine peanut butter and sugars until well combined, about 2 minutes.
• Add egg and baking soda and mix for another 2 minutes.
• Fold in cooked bacon.
• Roll into large walnut-sized balls and create a criss-cross pattern with a fork. If you'd like, roll the dough balls in granulated sugar before making the criss-cross pattern.
• Bake for 10 minutes, until lightly browned.
**SAMIWICH'S NOTES**
• I pulsed the cooked bacon in a food processor after Step 2, instead of using a knife to dice.
• Instead of greasing a cookie sheet, I used a Silpat and they came out great.
But every year my cousin D. has a Christmas Cookie Exchange. It's a fun time - everyone brings their favorite cookie and recipe to share, and there's voting and prizes involved. All who attend have three votes to cast as they see fit, and my entry - the brilliant Peanut Butter and Bacon cookie received a total of 4. Just to compare, the winner of the night, a very delicious gluten-free chocolate mint macaron baked by my cousin J. received a whopping 19 votes.
But this one's still a winner, in my book. I've made this conversation-starting cookie (an amazing recipe from Joy the Baker who adapted it from the Gourmet cookbook) a bunch of times and it's always a hit, especially since I don't tell people what's in it right away and ask them to guess. The answers have ranged from cha siu to ham to scallops (!) but the sweet, nutty, bacon-y combination is in fact, quite delicious and the fact that there's only 6 ingredients in the entire recipe makes it even better.
PEANUT BUTTER BACON COOKIES
makes 15 cookies
adapted from Joy the Baker
prep time: 15 mins / cook time: 10 mins
INGREDIENTS
1 c all-natural peanut butter
*I used chunky, but you can use smooth if you prefer
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1 tsp baking soda
6 slices of bacon, cooked, cooled and diced
*I used turkey bacon, and it came out great
INSTRUCTIONS
• Preheat oven to 350˚ F.
• In a skillet over medium-high heat, fry bacon until cooked through. Drain on paper towels until cool enough to dice. Dice bacon into small pieces with a knife, and set aside.
• Grease a baking sheet with butter, set aside.
• Using a mixer, combine peanut butter and sugars until well combined, about 2 minutes.
• Add egg and baking soda and mix for another 2 minutes.
• Fold in cooked bacon.
• Roll into large walnut-sized balls and create a criss-cross pattern with a fork. If you'd like, roll the dough balls in granulated sugar before making the criss-cross pattern.
• Bake for 10 minutes, until lightly browned.
**SAMIWICH'S NOTES**
• I pulsed the cooked bacon in a food processor after Step 2, instead of using a knife to dice.
• Instead of greasing a cookie sheet, I used a Silpat and they came out great.
SAMIWICH'S DIFFICULTY RATING
SAMIWICH'S TASTE RATING
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