š„INGREDIENTS:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- Pinch of chipotle or ancho chile powder
- 1/4 teaspoon kosher 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
- 1/2 cup roughly chopped honey- roasted peanuts
- 1/3 cup bittersweet or semisweet chocolate chips
š³INSTRUCTIONS:
Step1:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine flour, baking soda, baking powder, cinnamon, paprika, and salt in a large bowl.
Step 2:
Sear bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer bacon to a plate lined with paper towels; reserve 2 tablespoons bacon drippings and pour the rest into our bacon grease saver. Crumble bacon, discarding any chewy bits.
Step 3:
In a large bowl, blend butter and reserved bacon drippings on medium- high speed until smooth, about 1 minute. Add peanut butter and blend until combined, about 1 minute. Beat in granulated and light brown sugars until creamy, about 4 minutes, then add eggs and vanilla and beat until light and fluffy, about 2 minutes.
Step 4:
Reduce mixer speed to low; add flour mixture in 2 additions, scraping down bowl as needed, until combined. Add peanuts and all but 2 tablespoons of chocolate chips and bacon.
Step 5:
Roll dough into 12 balls and arrange them 2 inches apart on prepared baking sheet. Flatten with fingers (cookies won't spread in oven); press reserved bacon and chocolate chips on top. Bake for 12 to 14 minutes, until golden. Allow cookies to cool on baking sheet for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
