Chocolate Peanut Butter Bacon Cookies
Another late night Sunday blog post. I was looking for some cookie inspiration this weekend but just couldn’t find it. So I always love getting recipe suggestions from my cookie fans for days like today when I just can’t think of a good cookie experiment to try. This idea came from my wingman creative director Matt a few months back, so I figured I would give it a try today. I also like people’s reactions when I put bacon in a cookie. You can’t even taste the bacon, it just adds a unique salty taste to the cookie, but it really grosses people out which is funny.
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chunks (or chips)
- 1 1/2 cups Reese’s Pieces
- 8 strips crispy bacon, minced
Step 1: Preheat the oven to 350 degrees. Cook bacon in a pan until crispy, and lay on paper towels to drain excess oil and cool.
Step 2: Cream together butter and sugars. Add in eggs and vanilla and mix until well incorporated. In a separate bowl, sift together flour, cocoa powder, baking soda and salt. Add into the wet mixture and mix for a few minutes.
Step 3: Add in the minced bacon. You want to cut it into as small pieces as possible so that someone doesn’t get a chunk of bacon in the cookie. Add in the chocolate chunks and Reese’s Pieces. Mix until evenly distributed, but be careful not to crush the Reese’s.
Step 4: On a parchment or sil-pat lined baking sheet, use a small cookie scoop and place even-size balls of dough on the sheet. Bake at 350 degrees for 10-12 minutes.
These cookies are delicious. I undercooked mine a little bit so they are almost brownie-like. The Reese’s Pieces melt in your mouth, the chocolate chips add a little crunch and the bacon adds a nice salty flavor to the sweet chocolate. I have a feeling these will not last long tomorrow morning. Also, let’s take note of my stellar manicure since I had my second hand modeling gig last week. Yeah mom hands.
This was a great weekend. After what feels like has been monsoon season in Boston, the sun came out for the whole weekend down the cape. We continued our Friday night tradition of homemade pizza (homemade = buy store dough and cook it instead of ordering out) and this week’s edition was Buffalo Chicken. Huge delicious success.
Saturday afternoon I enjoyed a nice lunch by the water in Harwichport at Brax Landing with mom and dad. I spent 4 summers waitressing there and used to sell that lobstah roll like it was my job (because it was). I was happy to find out that the lobster roll was just as good if not better than I used to tell people it was.
The weather was finally nice enough to do some boating on the lake Saturday afternoon. I swear I am a responsible boater.
I’m always interested in trying new appetizers, and after my fig prosciutto pizza was a big hit a few weeks back, I made it into an app version by toasting baguette, spreading some goat cheese then fig preserves and topping with a piece of prosciutto. Hashtag yum.
And for dessert, I wanted a nice summer fruity dessert that mom could also indulge in, so substituting in gluten free Bisquick pancake mix I whipped up this blueberry peach cobbler.
And I would be remiss to not mention the most important part of this weekend. Happy Father’s day to Skip. We did some father daughter bonding at the driving range this morning wacking the shiznit out of some golf balls. I perhaps a little too aggressively after naming them after a few boys I dislike 🙂 FORE!