The Decadent Trio
Some flavor combinations are simply destined for greatness. Peanut butter, bacon, and bourbon create a trifecta of taste that is bold, smoky, sweet, and utterly irresistible. In this recipe, crunchy bits of bacon are woven into a soft peanut butter cookie dough that carries the warm, oaky notes of bourbon. A simple maple glaze on top ties everything together, making for a cookie experience that is nothing short of legendary.
Prep Time
25 minutes
Cook Time
13-15 minutes
Servings
20 cookies
Cuisine: American | Diet: None | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup crunchy peanut butter
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons bourbon
- 8 slices of thick-cut bacon, cooked until very crispy and crumbled
- For the glaze: 1 cup powdered sugar, 2-3 tablespoons maple syrup, 1 tablespoon milk or bourbon
👨🍳 Chef’s Tips
- For the best texture, use thick-cut bacon and render it completely so it’s very crispy, not chewy.
- The type of bourbon matters! A wheated bourbon will add sweeter, smoother notes, while a rye-heavy bourbon will add a spicier kick.
- For an extra flair, sprinkle a few flakes of smoked sea salt over the glaze before it sets.
Preparation
- Cook the bacon in a skillet or oven until it is very crispy. The crispier the better, as it will hold its texture in the cookie. Drain on paper towels, let cool completely, then crumble or chop into small pieces. Set aside.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter, crunchy peanut butter, and both sugars together with a mixer until light and fluffy, about 3-4 minutes. You’ll notice the color lighten as air is incorporated.
- Beat in the eggs one at a time, then beat in the 2 tablespoons of bourbon. The batter will smell rich and boozy.
- On low speed, gradually add the flour mixture until just combined. Using a spatula, gently fold in the crumbled crispy bacon. The dough will be thick and wonderfully textured.
Cooking
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 13-15 minutes, until the edges are golden brown and the centers are set. The bacon aroma will mingle with the peanut butter as they bake, creating an incredible scent.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This is important as they will be fragile when hot.
- While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk or bourbon. Whisk until smooth, adding more liquid if needed to reach a drizzling consistency.
Serving
Once the cookies are completely cool, drizzle the maple glaze over them in a zigzag pattern. Let the glaze set for about 20-30 minutes before serving. Serve at room temperature.
Storage
Store in a single layer in an airtight container at room temperature for up to 3 days. The bacon will soften over time, so they are best enjoyed fresh.
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 28g |
| Fat | 14g |
A Toast to Good Taste
You’ve just created a cookie that’s fit for a celebration. It’s a little bit rustic, a little bit refined, and a whole lot of delicious. Enjoy the symphony of smoky, salty, sweet, and spirited flavors in every single bite.
Tags: bacon cookies, bourbon dessert, peanut butter bacon, maple glaze, salty sweet cookies
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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