In thinking about it, it just doesn’t feel fair to post pictures on our social media outlets and keep you drooling, longing and lusting with no guidelines on how to create what we have tantalized you with. How about we make Recipe Thursday’s a thing? Ok? Ok!
Remember those Peanut Butter cookies that were fueled up a couple of notches? The ones that we created to give us the strength to get through the rest of the week. No? The ones with the caramelized Chili Beak bacon. Your memory jogged now? We thought so…
Let’s stop talking and make this a thing!
Spicy Caramelized Bacon Dark Chocolate Peanut Butter Cookies Rolled in Vanilla Bean Sugar (man that’s a mouthful)
makes about 2 dozen cookies
For the bacon:
6 slices Center-Cut Bacon
2 tablespoons brown sugar
3 teaspoons Chili Beak (original)
Preheat the oven to 350 degrees. Line a baking sheet with foil and place the bacon slices in a single layer. Mix the brown sugar and Chili Beak oil together in a small bowl and brush generously over the bacon slices. Bake bacon until cooked through, caramelized and crisp. About 20-25 minutes. Make sure to check it to prevent it from burning. Remove from the over and transfer to parchment paper to cool. When candied and cool enough to handle, chop the bacon and set aside.
For the Cookies:
1 cup smooth or chunky peanut butter
1 cup vanilla bean sugar (when you are done scraping the beans out of the pod, simply toss the pod into your sugar container and let the pod do its magic)
2 teaspoons molasses
1 large egg
1 teaspoon baking soda
1 bar coarsely chopped Solstice Chocolate (we used the Wasatch bar for this round, but any bar would work).
Line a cookie sheet with a slip mat or parchment paper. Set aside. In a large bowl, cream together the peanut butter, sugar, and the molasses until thoroughly combined. Add the egg and baking soda and beat on medium-high speed until combined. Add the chopped bacon and chocolate pieces and mix on low until combined. Your dough will be a bit crumbly. Take your laced dough and using a larger cookie scoop, scoop out dough into balls and roll in your vanilla bean sugar (see below for instructions). Place on your lined cookie sheet. Dip a fork in the excess sugar and make a crisscross pattern on your cookie. Bake for 8-10 minutes or until lightly browned. Cool on the baking sheet and then transfer to a wire rack to finish cooling.
Vanilla Bean Sugar:
1 cup sugar
1 vanilla bean pod
In a container add sugar. Take your vanilla bean pod, gently slice it open and scrape out the beans. Combine the beans and sugar with your hands. Making sure to get all the bean integrated with the sugar.