1-1/4 Cups all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp Ground Cinnamon
Pinch of Chipotle Chile Powder or Ancho Chile Powder
1/4 tsp Kosher Salt
5 strips bacon (about 1/3 pound)
4 Tbsp unsalted butter, at room temperature
1/2 Cup creamy peanut butter
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
1 tsp Vanilla Extract, or Vanilla Paste
1/2 Cup roughly chopped honey-roasted peanuts
1/3 Cup bittersweet or semisweet chocolate chips
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Combine the dry ingredients: flour, baking soda, baking powder, cinnamon, chile powder and salt, in a large bowl.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 min per side. Transfer cooked bacon to a paper towel-lined plate; reserve 2 Tbsp of the drippings, and set aside to cool. Crumble the cooked bacon, discarding any chewy bits.
Beat until smooth the butter with reserved bacon drippings in a large mixing bowl, using an electric mixer on medium-high speed, about 1 min. Add the the peanut butter and beat until combined, about 1 min more. Pour in the granulated and light brown sugars until the mixture is well-combined and creamy, about 4 min, then add the egg and vanilla extract (or paste) and beat until light and fluffy, about 2 more min.
Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the coarsely-chopped peanuts and all but 2 Tbsp each of the chocolate chips and bacon bits.
Form the dough into 12 balls, and arrange on the prepared baking sheets, about 2 in apart. Flatten dough balls with your fingers (the cookies will not spread in the oven). Press the reserved bacon and chocolate chips on top. Bake cookies until golden, 12 to 14 min. Remove baking sheets from oven, and allow cookies to cool slightly before transferring them to a cooling rack.
**Want to make these cookies even more outrageous?! Try adding a pinch of coarse sea salt over the top of the cookie, just before popping them in the oven – YUM. **
We adapted this delicious recipe from the Food Network