Peanut butter bacon fat cookies recipe

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Never discard your bacon fat the slightly smoky, porky taste of the fat makes peanut butter taste peanut-butterier. Bacon fat is not substantially different, calorically, from butter, though if you have high cholesterol or are trying to cut back on your sodium, make this a special-occasion cookie.

  • Yield: 2 dozen


  • ½ cup (125 ml) bacon fat
  • ½ cup (125 ml) peanut butter
  • 1 cup (250 ml) light brown sugar
  • 1 egg
  • 1½ (375 ml) cups whole wheat pastry flour
  • 1 tsp baking soda
  • Pinch salt
How to Make It
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, cream bacon fat, peanut butter, and sugar so that color of mixture lightens and texture becomes creamy. Once it’s there, add egg, and keep beating.
  3. In a separate bowl, combine flour, baking soda, and salt. Mix to combine well, then slowly add to peanut butter mixture, beating until all ingredients are combined well.
  4. Roll dough into balls about 1 in (2.5 cm) in diameter. Place about 1 in apart on a cookie sheet, and press tops down with a fork dipped in granulated sugar.
  5. Bake for 8 to 10 minutes, and cool for at least 10 minutes on a wire rack before eating.

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