If you like savory cookies then this is a cookie for you! I know we have covered this before but bacon makes everything better! It is nutty with awesome bacon flavor throughout the cookie and super salty from the added pretzels but still sweet since its cookie after all. I eat these cookies for breakfast and never feel one bit guilty. With the bacon and peanut butter and pretzel all in one cookie it’s like having peanut butter toast with a side of bacon!
With this recipe, I actually did not chill the dough, which I almost always do with every for at least 30 minutes. Although refrigerating the dough helps the glutens relax and chill together and ultimately leads to a richer deeper tasting cookie, the bacon and peanut butter flavors are strong enough I didn’t feel the need for it. Chilling the dough also helps bake a chewier cookie because it prevents spreading in the oven resulting in a denser chewier cookie, but these cookies actually need a little help spreading, which I accomplished by making the traditional cross hatched fork peanut butter cookie marks. Did you know these has been the sign that “this is a peanut butter cookie” since the 1930’s? Crazy huh? It’s funny what catches on and what doesn’t. Anywhoo….this pushes the edges of the cookie down to help flatten them a little.
I also baked these cookies at 350 instead of my norm 375. Be careful not to over bake these cookies! It’s never a good idea to over bake cookies but especially these cookies, they will dry out and not be so yummy. But when slightly under baked, these cookies turn out to be the perfect combination of sweet and salty soft and chewy and oh so delicious with pops of bacon everywhere. Yum-o! (Sorry I just watched the 20 year Birthday party of the Food network).
This recipe makes about 20-24 cookies so make sure to share.
|Preheat oven to 350 degrees F. In a food processor, grind the pretzels pretty fine. Process until they are completely chopped and pretty finely ground. ( I've used the traditional pretzel twists, sourdough pretzels, pretzel sticks and they have all turned out very similar.) You want to leave a little texture with some pretzel bits so don't grind until it becomes a meal or flour. |
Cook, cool and chop your bacon strips. Set aside.
|Cream the softened butter, white sugar and brown sugar in a stand mixer with a paddle attachment. Cream until light. Add the eggs in one at a time. Add in the vanilla and peanut butter and mix well to combine.|
|In a separate bowl, sift the flour, baking soda and salt. Whisk in the crushed ground pretzels. Slowly add the dry ingredients to the wet ingredients and mix to combine. Finely add in the chopped bacon and mix until just combined.|
|On baking sheets lined with parchment paper, round 3-4 tablespoons of dough and place on baking sheets 2-3 inches apart. Flatten by pressing the back side of a fork on 4 sides of the cookie. Bake for 10-11 minutes and repeat. Enjoy for breakfast, lunch or dinner!|