Kicked Up Piggy-Out Cookies

So the other day I made Spicy Brown Sugar Bacon and before Maisie gobbled down the entire pound of bacon I decided that we needed to use some of it in a kicked up version of the Piggy-Out Cookies that we made a few weeks ago.

Plus, look at all that gorgeous sweet & spicy bacon fat just begging to be used in something special.  Also, see why I advocate the use of foil, it makes clean up *SO* much easier.

Liquid gold…the bacon fat that I poured off from the pan and the perfect amount for my cookies.

Maisie watched to make sure that all the ingredients mixed together properly.

Then it was time to mix in the chocolate chunks and Spicy Brown Sugar Bacon. 

Ready for the oven.

Maisie proudly showing off her Kicked Up Piggy-Out Cookies.  Oh and these cookies kicked some piggy tush…Awesome!

Kicked Up Piggy-Out Cookies (Adapted from here)

1 1/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp cinnamon
pinch of chile powder
1/4 tsp Kosher salt
5 strips of Spicy Brown Sugar Bacon or cooked bacon, diced or crumbled (I used hickory smoked) ~ plus more for the cook and helper to snack on
2 tbsp reserved bacon fat drippings (see that container behind the butter, well I keep bacon dripping in my freezer and every time I make bacon I just add to my stash)
4 TBS butter (room temperature)
1/2 cup creamy peanut butter 
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla bean paste or vanilla extract
1/3 cup semisweet chocolate chunks

Preheat the oven to 350F and line two baking sheets with a Silpat or parchment paper.

In a large mixing bowl combine the flour, baking soda, baking powder, cinnamon, chile powder and salt. With a stand mixer, beat the butter, peanut butter and reserved bacon fat drippings on medium-high until smooth, about 1 minute. Add the white and brown sugars and beat until creamy, about 4 minutes, scraping down the sides of the bowl as necessary. Add the egg and vanilla and continue beating about 2 minutes.

Reduce the speed of the mixer to low and add the flour mixture. Mix until just combined and then by hand stir in the chocolate chunks and crispy bacon.  Using a medium scoop portion out the cookies onto prepared baking sheets. (I got 22 cookies)  Flatten the cookie balls slightly with your fingers and then bake for 12-14 minutes until golden brown. Let the cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack. The cookies were wonderful when they were still a bit warm from the oven but I preferred them even more the next day.  I stored them in a zipper bag in the fridge over night and the next day were awesome, a bit crispy around the edges and chewy in the middle.  I’m telling you, make these cookies then pour yourself a giant glass of milk and prepare to pig-out on these seriously sinful cookies.

Enjoy!