Judul : Peanut Butter Cookies with Bacon and Dark Chocolate
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Peanut Butter Cookies with Bacon and Dark Chocolate
I could barely believe what I was reading as I encountered this recipe over at Joy the Baker. A peanut butter cookie with chocolate isn't all that unique, but with the addition of bacon? Clever! Unique! And fun. And also, very very tasty. My guests were baffled - they couldn't guess the ingredients, but loved the cookies.
These are very soft and crumbly, so be careful - make sure they cool completely on the baking sheets or they will mostly likely fall apart.
As a bonus, these are free from gluten and dairy. Not dietary concerns for me, but for many others.
Peanut Butter Cookies with Bacon and Dark Chocolate
adapted from Joy the Baker
about 40 cookies
340 g peanut butter
200 g sugar (the original uses a mix of white and brown, but I only had white at home)
1 egg
1 tsp baking soda
140 g bacon, cooked to a crisp and coarsely chopped
100 g dark chocolate (I used Lindt 70%)
sugar for coating the cookies
Start by cooking the bacon - I do this in the oven, at 200°C and about ten minutes. Cool completely before chopping.
Combine peanut butter and sugar. Add the egg and baking soda. Fold in bacon and chocolate. Roll into walnut-sized balls (or slightly smaller) and roll in sugar.
Place on lined baking sheets and press down with a fork to make a criss cut pattern. Bake at 175°C for about 10-12 minutes. Cool completely on the sheets before transferring.
Peanut Butter Cookies with Bacon and Dark Chocolate
adapted from Joy the Baker
about 40 cookies
340 g peanut butter
200 g sugar (the original uses a mix of white and brown, but I only had white at home)
1 egg
1 tsp baking soda
140 g bacon, cooked to a crisp and coarsely chopped
100 g dark chocolate (I used Lindt 70%)
sugar for coating the cookies
Start by cooking the bacon - I do this in the oven, at 200°C and about ten minutes. Cool completely before chopping.
Combine peanut butter and sugar. Add the egg and baking soda. Fold in bacon and chocolate. Roll into walnut-sized balls (or slightly smaller) and roll in sugar.
Place on lined baking sheets and press down with a fork to make a criss cut pattern. Bake at 175°C for about 10-12 minutes. Cool completely on the sheets before transferring.
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