You’re probably looking at the title of this post thinking what the hell?! It’s true, there is a whole lot of strange going on in this cookie. I know what you’re telling yourself: A cookie that tastes like bacon?! Gross. Who wants a smokey cookie?
You do. I promise.
Around here, we really love pork. Brad has a tattoo of a boar with bacon cross-bones – he would eat pork all day every day if he could. In fact, he whipped up a batch of homemade pork sausage this week (and I’m guessing, he will be making more every week until the end of eternity). We are lucky enough to live near one of the best butchers in the country at Belmont Butchery. They are serious about their meat and some of the most helpful people I have ever encountered. We frequently buy steaks, pork chops, sausage making goodies, and bacon from them – all organic, most local, and always delicious.
But their bacon, oh, their bacon.
It is unreal. They have innovative flavor combination like whiskey and herbs de provence and their classic maple and brown sugar is beyond delicious.
The story of this cookie is all about the bacon. Before I continue, this recipe is from around Christmas time – I was going to bake some delicious cupcakes to post however I have a nasty cold and baking + colds = disaster. Don’t worry, you will get a seriously good recipe later this weekend. Anyways, around Christmas time, we bought some bacon to make for a special holiday weekend breakfast. Brad’s eyes are always a bit bigger than his stomach at the Butchery so we had a ton leftover. Later that week, I stumbled across a bacon cookie recipe on two of my favorite blogs: Joy the Baker and Pork, Knife, and Spoon (in case you don’t know – Pork, Knife, and Spoon is the blog written by Gluten-free Girl and the Chef for the Pork Board. A couple after my own heart). I knew I had to bake bacon cookies. With peanut butter. And Nutella.
So I did. Everyone needs bacon cookies. They’re sweet and chewy and just the tiniest bit smokey from the bacon. They don’t taste like bacon at all – they are just a peanut butter cookie with a certain je ne sais quoi.
Give them a try. You’ll be surprised.
Nutella Peanut Butter Bacon Cookies
adapted from Pork, Knife, and Spoon and Joy the Baker
1/4 cup Nutella or other chocolate hazelnut spread
3/4 cup peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 teaspoon baking soda
about 4 slices of bacon, cooked, cooled and dices (use awesome bacon, seriously. It makes a difference)
In a skillet fry up bacon until cooked through and let cool on paper towels until cool. Dice up and set aside.
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper (or grease baking sheet). In a mixer combine peanut butter, nutella, and sugars until well combined. Add egg and baking soda and mix until incorporated. Fold in cooked bacon. Roll into large or medium sized balls and create a cris-cross pattern with a fork. Bake for 10-12 minutes (depending on size), until lightly browned. Cool on a baking sheet for five minutes. Sprinkle with a pinch of kosher salt if you feel like it.
Eat. Enjoy. Repeat often.
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