I’m not going to beat around the bush with much rhetorical drivel in this post; I’m cutting right to the quick of the chase to honor the sheer urgency that these little miracle bites request.
I’ve created the world’s best cookie, and I’m not ashamed. I’m not humble, either, but that’s what happens when you eat these . You puff up your chest and huff a bit, muttering “damn right” here and there. You Instagram the crap out of them and post a teaser photo on Facebook because you simply can’t keep it in.
These cookies are just.. everything that’s right in the world. And none of what’s wrong.
They consistency is brilliant–buttery and crisp, yet chewy and soft. Paradox cookies? I’ll take forty. The flavor is sweet and a bit spiced, invaded by smoky saltiness that’s perfectly balanced. The slice of bacon adds texture and intrigue, a little fattiness that’s somehow crisp, airy, and separate from the texture of the cookie. The cinnamon glaze is homey, warm, and cool, all at the same time. The pinch of sea salt in the glaze brings the flavor full circle, waving to the bacon from across the room, winking in silent acknowledgment of the genius of this collaboration.
If you don’t have Cookie Butter, shame on you! But no, really, you can easily substitute peanut butter for Cookie Butter. But only if you get right on acquiring some of that delectable beurre de cookie.
I make these puppies a few at a time, and I’ll publish both ingredient lists. O tends to request them after dinner, and they only take a few minutes to whip together. I use a 50ml beaker to measure out 1/4 of an egg, seriously. If you’re making just a few for you and yours, you don’t have to worry too much about the specific measurement. Keep in mind that 1 large egg equals roughly 1/4 cup (4 tablespoons), so you can easily measure out a beaten egg from there.
If I made the entire batch, they’d take much longer, obviously, and we’d eat them all. All. But if you’re looking to impress anyone at all, a batch of these would do the trick and then some.
- 3 slices bacon , cut in half
- 2 tablespoons butter , softened
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 tablespoons Cookie Butter or peanut butter
- 1 tbsp egg (about 1 tablespoon)
- 1/8 teaspoon vanilla extract
- 1/4 cup flour
- 1/8 teaspoon baking soda
- 1 pinch small pinch salt
- 1 teaspoon powdered sugar , for glaze
- 1 teaspoon cinnamon , for glaze
- 1 tbsp milk , for glaze
- 1 pinch pinch of salt , for glaze
- 18 slices bacon (about 1 lb. thin-sliced bacon, a bit more than 1 lb. thick-sliced), cut in half
- 1/2 cup butter , softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup Cookie Butter , or peanut butter
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1 teaspoon scant 1/4 teaspoon salt
- 1 tbsp powdered sugar
- pinch cinnamon
- 1 tbsp milk
- pinch salt
- Preheat oven to 375º.
- Fry bacon 'til crisp, but be careful not to burn! Drain on paper towels.
- Mix together peanut butter, butter, brown sugar, white sugar, egg, vanilla. Add flour, baking soda, and salt.
- Line cookie sheets (1 if making 6 cookies; work in batches if necessary when making 3 dozen) with parchment. Lay halved slices of bacon down, roughly 3.5 - 4" apart. Using a regular spoon, scoop out spoonfuls of dough. Roll the cookie dough gently between your palms then barely press down on top of the center of one piece of bacon. Repeat until you've used up all the batter.
- Freeze the prepared cookie dough for about 15 minutes or refrigerate 1 hour.
- Bake 10-12 minutes. Oven times vary! Keep an eye on them. Let cool on baking sheet for about 10 minutes then transfer to a wire cooling rack. Let cool at least 30 minutes.
- Create glaze:
- Mix together powdered sugar, a hefty few shakes of cinnamon, and a pinch of salt. Add a bit of milk (just a little!) and whisk til smooth. This process is highly personal, so add a bit more cinnamon if you like. Prefer a thinner glaze? Add a bit more milk. Want a more frosting-like consistency? Add hardly any milk at all. It's up to you! It'll taste great regardless.
- Drizzle on completely cooled cookies.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.