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Peanut Butter Chocolate Chip BACON Cookies

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December 12, 2018

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.

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 12 cookies

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

Directions

1Preheat 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.

2Cook 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.

3Beat 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.

4Reduce 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.

5Form 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.

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