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Peanut Butter Chocolate Chip BACON Cookies

by | Published Dec 12, 2018 | Last updated Apr 9, 2021 | 0 comments

Prep Time25 minsCook Time20 minsTotal Time45 minsYields12 Servings
What could be better than bacon in a cookie? Cookies on your grill! Yes you can! With the Grate Griddle you can easily bake on your grill. How about peanut butter and chocolate. If you own a pellet grill these cookies will be even better as they will pick up a subtle smokey nuance. ***This recipe has been adapted from one found in Food Network Magazine.
Nutrition Facts

Serving Size 1 cookie

Servings 12


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%

Vitamin A 1%
Vitamin C 0%
Calcium 6%
Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

Ingredients

 1 1/4 cup AP Flour
 1/4 teaspoon baking soda
 1/4 teaspoon baking powder
 2 teaspoons spicy BBQ rub OR 1/2 teaspoon cayenne pepper and 1/4 teaspoon kosher salt
 1/3 pound good quality thick cut bacon
 4 tablespoons of unsalted butter- room temp
 1/2 cup crunchy peanut butter
 1/2 cup sugar
 1/2 cup lightly packed brown sugar
 1 large egg
 1 teaspoon almond extract
 1/2 cup roasted peanuts- roughly chopped
 1/3 cup semisweet chocolate chips

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