Peanut Butter Chocolate Chip BACON Cookies
Serving Size 1 cookie
- Amount Per Serving
- Calories 267
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 16mg6%
- Sodium 148mg7%
- Potassium 34mg1%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 13g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the grill on low to 350 degrees F. Coat Grate Griddle with non stick cooking spray. Combine the flour, baking soda, baking powder and BBQ rub in a large bowl.
Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon.
Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and almond extract and beat until light and fluffy, about 2 more minutes.
Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
Form the dough into 12 balls and arrange 2 inches apart on the prepared Grate Griddle. Flatten with your fingers (the cookies will not spread on the grill); press the reserved bacon and chocolate chips on top. Bake on grill until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.