Peanut Butter Bacon Butterscotch Cookies

Posted on January 24, 2010. Filed under: Cookies, Desserts, Peanut Butter |

I LOVE peanut butter. I eat at least 1 serving everyday. My favorite is the organic kind at Costco. It is only peanuts and salt. No partially hydrogenated oil, sugar or high fructose corn syrup. I could eat it by the jar full, seriously. I hate that the natural good peanut butter doesn’t always work for baking. It is too runny and oily.

The cookies are fantastic. The butterscotch makes them almost too sweet. How can a cookie be too sweet? I guess maybe it can’t be. Maybe I just shouldn’t have started to eat these cookies at 6:30 am. That may be a tad bit too early to enjoy such a sweet treat. But they have bacon, so it is sort of like breakfast!?! They are soft in the middle and firm on the outside. They don’t fall apart when you pick the up, but they melt in your mouth when you bite into it. You can easily sub the butterscotch for chocolate chips. I made 1 batch with only butterscotch and then a second batch with crispy crumbled bacon added. Rad, right? Don’t doubt it till you’ve tried it. Bacon in baked goods has been a huge trend this last year. And for good reason, it is good. It is the whole salty sweet balance.

Makes about 3 dozen cookies
Adapted from Joy the Baker
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup butterscotch chips
4 strips bacon, cooked and crumbled

Preheat oven to 375 degrees F and line baking sheets with parchment paper. Grease with butter or cooking spray.

Using a stand mixer fit with a paddle attachment, beat the butter and peanut butter on medium speed until well combined. Add the sugars and beat until light and fluffy, about 2 minutes.

Add the egg and beat on medium speed for 1 minute.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the peanut butter mixture and beat on low until just combined. Mix in the butterscotch chips and bacon. Refrigerate the dough for at least 30 minutes.

Drop the dough by the rounded tablespoons onto a cookie sheet about 1 1/2-inches apart. Use the tines of a fork to press the cookies flat. Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.Cool ona wire rack. Stoe them in an airtight container and they will last for 3-5 days.

*This was a random thing I made when I was pregnant (read ‘I’m Back…Sort of’ to learn more about the pregnancy). I wasn’t craving it, I just wanted to make them. In fact, after I made them I was so disgusted by the smell that I couldn’t walk back in the kitchen without plugging my nose. Not b/c they smelled bad, but because my food aversions were out of control. Cookies grossed me out, SOOOO bizarre. Even just plain chocolate chip cookies sounded terrible.

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