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FOURLESS PEANUT BUTTER COOKIES WITH BOURBON SOAKED PEANUTS AND SMOKEY BACON (GF)

 

October 1, 2015

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Do sweet, smokey, and boozy ingredients sound like a recipe for great cookies? Without hesitation, these cookies will make the Cookie Monster wild with anticipation. Irish Whiskey lifts the smokey character, while the peanuts, chocolate and bacon add to the cookie's chewy texture. Take these treasures on outdoor trips: hunting, tailgates, kids sporting events, hiking, and/or fishing. They pack well and will deliver on every bite.

This recipe came from Joy the Baker. Her very entertaining and informative post can be found here. Joy adapted her version from Ruth Reichl’s The Gourmet Cookbook: More than 1000 recipes. Love Ruth Reichl.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 25-35 cookies

Print Recipe

Grams

Ounces

Volume

  • 258 grams smooth peanut butter
  • 109 grams brown sugar
  • 99 grams granulated white sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 6 slices bacon, cooked, cooled and coarsely chopped
  • 1 large handful dark chocolate pieces
  • 40 grams whole peanuts
  • 3 tablespoons irish whiskey or bourbon or other booze you have on hand
  • granulated sugar for coating cookies.
  • 9.1 ounces smooth peanut butter
  • 3.8 ounces brown sugar
  • 3.5 ounces granulated white sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 6 slices bacon, cooked, cooled and coarsely chopped
  • 1 large handful dark chocolate pieces
  • 1.25 ounces whole peanuts
  • 3 tablespoons irish whiskey or bourbon or other booze you have on hand
  • granulated sugar for coating cookies.
  • 1 cup smooth peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 6 slices bacon, cooked, cooled and coarsely chopped
  • 1 large handful dark chocolate pieces
  • ¼-1/3 cup whole peanuts
  • 3 tablespoons irish whiskey or bourbon or other booze you have on hand
  • granulated sugar for coating cookies.

Instructions

PLAN AHEAD FOR SUCCESSFUL COOKIES

  • Toast the peanuts in a 375F oven for about 15 minutes.
  • Combine the peanuts and bourbon and let sit for a few hours or overnight. You can omit this step in you'd like.

Peanuts soaking in bourbon.
Peanuts soaking in bourbon.

MISE EN PLACE FOR COOKIE INGREDIENTS

  • Cook the bacon until crisp either on a lined tray in the oven at 375F or in a skillet.

Crispy bacon.
Crispy bacon.

  • Set aside to cool, then chop coarsely.
  • Set the oven temperature to 350F degrees.
  • Line baking trays with parchment paper and set aside.
  • Weigh or measure the peanut butter and sugars in a mixing bowl.

Peanut butter–check
Peanut butter–check

  • Pull out the egg and let it warm slightly.
  • Measure the baking soda and set aside.
  • Chop a handful of chocolate pieces roughly.

Chopped chocolate.
Chopped chocolate.

ASSEMBLING THE COOKIE DOUGH

  • In a stand mixer or with a hand mixer, cream the peanut butter and sugars until well combined and creamy.
  • Add egg and baking soda and mix until well combined.
  • Fold in cooked bacon, and the chopped chocolate. Drain the peanuts and add them to the cookie dough. Save the bourbon your evening cocktail.
  • At this point, the dough will appear crumbly, but will hold together when pressed firmly.

Cookie dough.
Cookie dough.

  • With a #40 scoop, scoop out walnut sized balls of cookie dough.
  • Roll the dough balls in granulated sugar before placing on the cookie sheet.

Preparing the cookies for the oven.
Preparing the cookies for the oven.

  • Press the cookie slightly with either your finger or make marks in the cookie with a fork.

BAKE COOKIES

  • Bake in a 350F degree oven for 12-15 minutes, until lightly browned.
  • Cool on the baking sheet for 5 minutes or so until firm, then transfer to rack.

Cookies just out of the oven.
Cookies just out of the oven.

TIPS FOR COOKIE SUCCESS

  • When rolling the balls, make sure the dough is packed tightly so that there aren't any air pockets. The firmer you pack the dough, the better they will bake, and hold together when they're eaten.
  • Chop the bacon coarsely, but remember that you want the bacon pieces to be a little smaller than the chocolate pieces.

Chopping the bacon.
Chopping the bacon.

  • When baking, remember that since the only binding agent is egg, you want it to be cooked through. If after 12 minutes, the cookies feel soft to the touch, bake them for another 3 minutes. You will want them to be slightly firm when lightly pressed. As they cool, they will continue to firm up, and will remain chewy and soft inside.
TAGS:  GLUTEN FREE   PEANUT BUTTER   BACON   CHOCOLATE       LABELS: Chocolate  Gluten Free  Savoury 

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Comments

2 Comments

Daria   2017-01-07

Hi Kim, these look amazing! How many cookies does this recipe yield? It would be great to have this on all your recipes, incidentally.

Kimberlie 2017-01-07

Hi Daria! This recipe yields approx. 36 small cookies. I've updated the post and the printed recipe, as you suggested. You're absolutely correct when you say that each recipe should include the yield. Going forward, I'll be sure to include it. Thanks for your suggestion. Hope to see you soon.

Beth   2017-01-07

Hi Kim, I just drooled all over my keyboard, these sound amazing! LOVE your site, I've bookmarked about a half dozen recipes already. I can't look anymore or I'll end up trying to lick the screen. desperately trying to preserve my dignity, Beth ps. great to meet you at FBC2015

Kimberlie 2017-01-07

Hi Beth, Thanks so much for your nice message. Drooling is part of my objective! If you ever have any questions about what you see or the anything in the recipes, please don't hesitate to contact me. And it was great to meet you as well. I plan to be at the 2016 conference in TO. I'll be sure to say hello. In the meantime, I'll be following you on Twitter and FB. Best, Kim

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FOURLESS PEANUT BUTTER COOKIES WITH BOURBON SOAKED PEANUTS AND SMOKEY BACON (GF)

Makes 25-35 cookies

Ingredients
  • 258 grams smooth peanut butter
  • 109 grams brown sugar
  • 99 grams granulated white sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 6 slices bacon, cooked, cooled and coarsely chopped
  • 1 large handful dark chocolate pieces
  • 40 grams whole peanuts
  • 3 tablespoons irish whiskey or bourbon or other booze you have on hand
  • granulated sugar for coating cookies.
Instructions

PLAN AHEAD FOR SUCCESSFUL COOKIES

  • Toast the peanuts in a 375F oven for about 15 minutes.
  • Combine the peanuts and bourbon and let sit for a few hours or overnight. You can omit this step in you'd like.

Peanuts soaking in bourbon.
Peanuts soaking in bourbon.

MISE EN PLACE FOR COOKIE INGREDIENTS

  • Cook the bacon until crisp either on a lined tray in the oven at 375F or in a skillet.

Crispy bacon.
Crispy bacon.

  • Set aside to cool, then chop coarsely.
  • Set the oven temperature to 350F degrees.
  • Line baking trays with parchment paper and set aside.
  • Weigh or measure the peanut butter and sugars in a mixing bowl.

Peanut butter–check
Peanut butter–check

  • Pull out the egg and let it warm slightly.
  • Measure the baking soda and set aside.
  • Chop a handful of chocolate pieces roughly.

Chopped chocolate.
Chopped chocolate.

ASSEMBLING THE COOKIE DOUGH

  • In a stand mixer or with a hand mixer, cream the peanut butter and sugars until well combined and creamy.
  • Add egg and baking soda and mix until well combined.
  • Fold in cooked bacon, and the chopped chocolate. Drain the peanuts and add them to the cookie dough. Save the bourbon your evening cocktail.
  • At this point, the dough will appear crumbly, but will hold together when pressed firmly.

Cookie dough.
Cookie dough.

  • With a #40 scoop, scoop out walnut sized balls of cookie dough.
  • Roll the dough balls in granulated sugar before placing on the cookie sheet.

Preparing the cookies for the oven.
Preparing the cookies for the oven.

  • Press the cookie slightly with either your finger or make marks in the cookie with a fork.

BAKE COOKIES

  • Bake in a 350F degree oven for 12-15 minutes, until lightly browned.
  • Cool on the baking sheet for 5 minutes or so until firm, then transfer to rack.

Cookies just out of the oven.
Cookies just out of the oven.

TIPS FOR COOKIE SUCCESS

  • When rolling the balls, make sure the dough is packed tightly so that there aren't any air pockets. The firmer you pack the dough, the better they will bake, and hold together when they're eaten.
  • Chop the bacon coarsely, but remember that you want the bacon pieces to be a little smaller than the chocolate pieces.

Chopping the bacon.
Chopping the bacon.

  • When baking, remember that since the only binding agent is egg, you want it to be cooked through. If after 12 minutes, the cookies feel soft to the touch, bake them for another 3 minutes. You will want them to be slightly firm when lightly pressed. As they cool, they will continue to firm up, and will remain chewy and soft inside.

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