A Sweet & Savory treat!

Upon reading the title of this recipe you are probably asking, "Bacon, two posts in a row?! What got into this dietitian?!" Well, I guess I would have to answer your question with-- I became a chef. 

Enjoy...in moderation of course : ) 

Chocolate Chip Peanut Butter Bacon Cookies

Yields 24 cookies

Ingredients

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon ground cinnamon

Pinch 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 dry roasted peanuts

1/2 cup bittersweet or semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

Combine the flour, baking soda, baking powder, cinnamon, chili powder and salt in a large bowl.

Dice bacon and cook in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. If needed, crumble the bacon with your hands to ensure small pieces.

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 the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.

Using a 1.5 tablespoon ice cream scoop- form dough into balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will spread only slightly in the oven). 

Press the reserved bacon and chocolate chips on top.

 Bake until golden, 12 to 14 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.

Mmmmm...