PB&B Cookies

I will start this with two truths.

1. I am shamelessly stealing this from another blog A Cozy Kitchen.
2. I am officially in love with that blog! Amazing!!!

You should go there, read her blog, and try a new recipe.

So we're going to a Crawfish Boil at my sister's house and we figured we should bring something. So we like to bring sweets. I think it's what we do best. It also means that my sister and my family will most likely consume all the sweets. Her beautiful little girls and husbands are not big on sweets.

And these puppies are sweet. Sweet and savory. Are you ready for Peanut Butter and Bacon Cookies?

They are really good and chewy. Yum! And Chef Steve really liked them too!

What you'll need:

Ingredients:

8 slices of bacon
1 cup organic peanut butter
1 1/2 cup sugar, divided
2 tsp of molasses
1 egg
2 tsp of baking soda
generous pinch of fresh ground nutmeg
1/2 cup of coarsely chopped roasted salted peanuts (or honey roasted peanuts)

Stuff you'll need:

Electric mixer
Large mixing bowl
spatula
2 cookie sheets
parchment paper
foil

Let's start by getting your oven ready, place a rack in the upper third of the oven and preheat to 350F.

Line a baking sheet with foil and place the bacon slices in a single layer. Bake 12 to 15 minutes, or until crisp.

Remove the bacon from the oven (keep the oven on),

Let the bacon cool slightly, then transfer to paper towels to finish cooling.

Coarsely chop the bacon and set aside.

Line a clean cookie sheet with parchment paper and set aside.

Put the peanut butter, 1 cup of the sugar, and the molasses in the mixing bowl

Use the electric mixer to make mix to a creamy texture, about 3 minutes. The blog suggested that you use a spatula attachment for the mixer. We don't own that, so we improvised and used our regular mixer and a spatula to scrape off the mixer when needed.

Add the egg, baking soda, and nutmeg and mix on medium speed for another 2 minutes.

Use a sturdy spoon to fold in the bacon and peanuts.

Roll the dough into large walnut-sized balls and roll in the remaining 1/2 cup granulated sugar.

Place on a lined cookie sheet.

Use a fork to make that distinctive peanut butter cookie crisscross patter. If the cookie dough begins to stick to the fork, dip it in sugar before pressing into cookie. Dough will be a little crumbly just press together with your fingers as necessary.

Bake for 10 minutes, until lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies will be crumbly and delicious. Cookies will last up to 5 days in an airtight container in the refrigerator.

Wow. They're good! But I feel like I'm going to have a heart attack just nibbling on these yummy morsels.

Ryan, "Uhhhh."

"Tank ooo."

I truly do love my family. :)