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Peanut Butter Bacon Cookies From Joy the Baker

As my adventures in baking continue, I have now moved on to cookies. Peanut butter bacon cookies to be exact. Having a great balance between sweet and salty, they were a definite crowd pleaser. I wasn’t sure if I should post the recipes, since I took it directly from Joy the Baker’s blog, but am doing so for my friend Shivani, who was a big fan of the cookies and our blog. Thanks Shivani!

These cookies are gluten free and have a great balance of salty and sweet. My batter seemed to be a bit more crumbly than Joy’s because of the peanut butter I used. I picked up the Whole Foods organic peanut butter, but think a natural peanut butter which doesn’t have the oil separated would work much better in this recipe. The cookies still turned out really delicious, but might have been a bit more cohesive if I used a different brand of peanut butter.


If you are a vegetarian and  wanted to nix the bacon, you would still have an awesome cookie. Also, they are super simple to make, and most of the ingredients are probably in your kitchen right now! So, what are you waiting for??

Peanut Butter Bacon Cookies from Joy the Baker

From Joy the Baker

1 c all-natural chunky or smooth peanut butter
1 c sugar (1/2 cup brown sugar and 1/2 cup granulated sugar), plus extra sugar for rolling
1 egg
1 teaspoon baking soda
6 slices of bacon, cooked, cooled and diced

In a skillet over medium high heat, thoroughly cook the bacon and let cool on paper towels until cool enough to handle.  Dice up and set aside.

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.  Fold in cooked bacon.   Roll into large walnut sized balls. Roll the dough balls in granulated sugar before placing them on the baking sheet. Bake for 10-12 minutes, until lightly browned.

Cool on a baking sheet for about 10-15 minutes.

Note: My cookies came out a bit on the mushy side (due to the oil content of the peanut butter), so if you have the same problem, let them cool for about 10 minutes longer.

One Comment Post a comment
  1. Thanks Morgan! I can’t wait to make them!

    November 13, 2012

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