I know what you’re thinking: “Bacon? In a cookie?!” 

Mark was initially a skeptic too but he’s been loving these. The bacon adds a really great savory aspect to these cookies. 

Peanut Butter Bacon Cookies with Chocolate Thumbprints
(adapted from how sweet it is, originally from Joy the Baker)

1 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda
6 slices of bacon, cooked, cooled and diced
1/2 lb. dark melting chocolate

In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls.

Place on a baking sheet and lightly press down with a smooth object to flatten them out – I used the bottom of a measuring cup; the bottom of a glass would work too. 

 Bake at 350 degrees for 10-12 minutes or until lightly browned. When your remove them from the oven, leave them on the cookie sheet but press a “thumbprint” into the center of each cookie. (I used the rounded side of a teaspoon to do this.) Allow to cool for 10 minutes before transferring to a cooling rack to cool completely. 

When cookies are cool, melt the chocolate using a double boiler. When chocolate is viscous, spoon into thumbprint indents and let cool. Store in an air tight container.

Featured as part of the Peanut Butter Ingredient Spotlight at Eat At Home