The blurring of sweet-salty flavors seenat top restaurants is strangely intoxicating. Heres anothersuch pairing: Bacon stars with peanut butter in this cookie fora smoky treat with the perfect balance of sweetness and salt.Recipe courtesy of Raina Bien on behalf of the National PorkBoard
Recipe: Bacon and PeanutButter Cookies
1 pound bacon 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 8 tablespoons butter, (1 stick), cubed and softened 1 cup light brown sugar, packed 1 cup granulated sugar 1 cup peanut butter, smooth (not natural) 2 large eggs 1 tablespoon vanilla extract 1 1/2 cups salted peanuts, finely ground in a food processor Turbinado, or raw sugar
Preheat the oven to 375°F (190°C).Arrange the bacon on jelly roll pans and bake for about 20 to30 minutes, flipping each piece halfway through cooking. Whenall the fat has been rendered and the bacon is very crispy, drainthe strips on paper towels.
Reduce the oven temperature to 350°F(175°C).
Pour the rendered grease into a metalbowl and chill it in the refrigerator (or freezer) until cooland solidified. Stir the grease occasionally to speed the coolingprocess.
Combine the flour, baking soda, bakingpowder, and salt in a mixing bowl and stir until well combined.
Chop the bacon or crumble it by hand intosmall pieces, about 1/4-inch square.
Using an electric stand mixer beat thebutter until creamy. Mix in 8 tablespoons of the cool bacon fat.Add the sugars and beat until creamy, about 3 or 4 minutes. Scrapedown the sides of the bowl with a rubber spatula. Beat in thepeanut butter until thoroughly combined. Add the eggs, one ata time, and then the vanilla. Scrape down the sides of the bowlagain, and then, on low speed, mix in the dry ingredients.
Stir in the ground peanuts and bacon untiljust mixed.
Form the dough into golf ball-sized roundsand place them on a sheet pan, spaced about 2-inches apart. Dipa fork in water and press the tines into the surface of eachpiece of dough two times, to slightly flatten the cookie andto form a crisscross pattern. Sprinkle the cookies with a generousamount of turbinado sugar.
Bake the cookies, two sheet pans at atime on top two racks of the oven, for about 10 to 12 minutes,rotating the pans midway through baking. The outer edges of thecookies should only just begin to turn golden while the centerof the cookie will still look a bit pale.
Let the cookies cool for 2 to 3 minuteson the sheet pan before transferring them to a wire rack to coolcompletely.
Makes 48 cookies (4 dozen).
Recipe and photograph provided courtesyof Pork: The Other White Meat.
Cooking With Cox – Peanut Butter and Bacon Cookies (Gluten free!)If the Bacon and PeanutButter Cookies recipe was useful and interesting, you can share it with your friends or leave a comment.