Sunday, 9 December 2012

Peanut, Bacon, Bourbon and Chocolate Cookies

Makes 2 dozen - Preheat oven to 350 F (180 C)


  • 9 strips bacon (cooked; coarsely chopped; reserve bacon fat)
  • 1 1/2 cups (375 ml) all-purpose flour*
  • 1 tsp (5 ml) baking soda
  • 1/2 cup (125 ml) unsalted butter, at room temperature
  • 1/2 cup (125 ml) granulated sugar
  • 1/2 cup (125 ml) light brown sugar, lightly packed
  • 1/4 cup (50 ml) smooth, natural peanut butter
  • 1/4 tsp (1 ml) salt
  • 1 large egg
  • 1 tsp (5 ml) bourbon or vanilla extract
  • 1/3 cup (75 ml) dark chocolate, chopped

(*for GF, use all-purpose GF flour + 1/4 tsp xanthan gum per cup of flour)

Directions for cookies:

  1. Cook bacon until crisp, reserve bacon fat.  Note: Reserve 1/4 of bacon for garnish.
  2. Sift together flour & baking soda, set aside.
  3. Using stand mixer with paddle attachment: cream together butter and sugars at medium speed for ~ 5 mins.
  4. Stir in peanut butter, salt, egg, bourbon, bacon and 2 tbsp (30 ml) of reserved bacon fat until well incorporated.
  5. Add flour mixture & mix until incorporated.
  6. Form 1 tbsp (15 ml) size balls of dough & place on parchment-lined baking sheet.  Flatten each slightly with hand.
  7. Bake until starting to brown around edge (about 10 minutes), rotating pan half way through cooking time.
  8. Cool 2 minutes on baking sheet and transfer to to wire rack for cooling.

Directions for topping:

  1. Melt chocolate in heatproof bowl over a saucepan of simmering water, stirring occasionally (make sure bottom of bowl does not touch water). When chocolate is smooth, remove from heat.
  2. Place piece of parchment under the wire rack & cookies, drizzle chocolate over cookies.  Garnish with reserved bacon bits.
Allow chocolate to set at room temperature (~ 1 hour) before serving.
Store in refrigerator (if there are any left overs).

Pairs With (according to Taste Magazine):
Knob Creek 9-Year-Old Small Batch Bourbon (USA)
Chocolat Rouge Sweet Red Wine (USA)

Source:  Taste Magazine  Winter 2012 Issue (page 156)

1 comment:

  1. AMAZING Audrey1 I just pinned you to my FOOD folder... GRIN