by Caitlin Saniga
- 1 1/4 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- Pinch of chile powder
- 1/4 teaspoon salt
- 5 strips bacon (1/3 pound)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in all but 2 tablespoons each of the chocolate chips and bacon.
Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (The cookies won’t spread in the oven.); press the reserved bacon and chocolate chips on top. Bake until golden, 10 to 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
Makes a dozen big cookies. (These cookies are best when they’re straight out of the oven, duh, and they keep for up to 3 days.)
Recipe adapted from: Food Network Magazine
Photos: Caitlin Saniga and Eddie Paik