Will you still love me if I do this?
How about this?
I’m hoping so, considering you loved me after this and this. I think. By the way, I enjoy this unconditional crush we’ve got going on.
Believe it or not, and judging from today’s title I’m sure you’re teetering on “not,” I have a plethora of healthy meals to share with you.
I swear. That’s actually what we eat… like 80% of the time. Sort of.
I just can’t.get.them.out.
There is something utterly gratifying and spectacular about creating a recipe that makes you feel the need to go to confession. A cookie that makes you feel like an adulterous glutton, a chewy round of peanut butter laced with chocolate candied bacon that feels so wrong but tastes so right. A snack that lands at the top of the list for thisiswhyyourefat. A sweet and salty fusion that sends many into a panic, who claim that you’re the reason “all Americans are fat” and this particular cookie deems you responsible for all childhood obesity occurring after May 17th, 2011. Something a little freakish about putting pork in a cookie, I admit. It happens people. Forgive me for I have sinned.
Don’t fight the chocolate bacon. Just give in.
And don’t ask why my brain decides to come up with these things – I find it nearly as convoluted as you do, and I have to live with it. It’s pure torture I tell you.
Recipes like this are just so much better than green stuff. That’s my argument. And a fact.
Chewy Peanut Butter Cookies with Chocolate Candied Bacon
cookies adapted form this recipe
makes 12-15 cookies
1/2 cup butter
1/2 cup peanut butter
2/3 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
4 slices cinnamon-sugared candied bacon
1/2 cup chocolate chips, melted
Preheat oven to 350 degrees. Dip candied bacon slices in melted chocolate and let come to room temperature while preparing the dough. If needed, stick them in the fridge for a few minutes.
Cream butter, peanut butter and sugars together in the bowl of an electric mixer until fluffy – about 3-4 minutes. Add egg and vanilla, mixing until combined. Add flour, baking soda and salt, mixing until just combined and dough forms. Crumble bacon and fold it into dough. Drop tablespoon-sized dough balls on a baking sheet and bake for 10-12 minutes.
I’m done. For now.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
So…can anyone help me out here? I was going to double this recipe, but some googling has me confused. Should I double the baking soda or just 1.5 it? Your candied bacon is in the oven right now…. :)
Also, the cookies are for tomorrow…should I hold of on baking till then? Any input from anyone welcome!! How do these taste the next day? Thanks
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Steph — May 2nd, 2012 @ 12:54 pm
Oh and. I must have over-did my coating of sugar/cinnamon on the bacon, so I had to make more. Then I had excess coating to use up, so in went more bacon. And so forth…and so forth…
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Jessica — May 2nd, 2012 @ 3:03 pm
I would just double it completely – also, I always think baked goods are best the first day. If you have time tomorrow, bake tomorrow. If not, they should be fine baked today. Just let cool completely then seal in an air tight container.
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Steph — May 2nd, 2012 @ 5:00 pm
Agreed. I’ll bake them tomorrow. Thank you for the recipe and the reply!
I’ve been mulling over how to keep bacon crisp when added to baked goods. I think this chocolate covered bacon is the solution! Does it stay nice and crispy with the chocolate coating protecting it?
Thanks! These sounds and look wonderful :)
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