I just talked with Ed Wenck of WIBC about Pot Pie being the hottest food craze right now within the fashion industry. I think it’s great such a home-style comfort food is in vogue. And you know I always look on the bright side of things, so with pot pie, you’re at least getting some vegetables. Peas, carrots, onions hopefully/maybe? And I’m optimistic that some of the chefs making these pot pies are using part whole-wheat flour in that mouth-watering crust made with loads of creamy butter.
We also talked about bacon being such a hot thing over the past year. Now I realize bacon may seem so “last year” to some in the fashion industry, but I believe it’s always in style. Sort of like traditional khakis or that classic white shirt/blouse. Some things are just meant to be popular forever. Like bacon, butter and peanut butter! Mix them all together and you end up with Peanut Butter Bacon cookies. Enjoy them in moderation, balanced with plenty of activity and exercise! And a big glass of 1% milk.
Peanut Butter Bacon Cookies
1½ cups white whole wheat flour
1 cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 pound bacon, cooked and coarsely chopped
¾ cup coarsely chopped honey-roasted peanuts
Raw sugar for garnish
Heat oven to 375°F. Whisk flours, baking soda, baking powder and salt together in a large bowl; set aside. Mix butter, sugar, brown sugar and peanut butter together in bowl of electric mixer on medium speed. Add eggs and vanilla and mix until blended. Add flour mixture slowly, blending at low speed until blended. Stir in bacon and peanuts.
Shape the dough into 1-inch balls. Arrange on ungreased cookie sheets about 2-inches apart. Gently flatten each cookie by pressing crisscross pattern into tops with fork. Sprinkle cookies liberally with turbinado/raw sugar.
Bake 8 to 10 minutes, until cookies are lightly golden and set, but not hard. Take care not to over-bake. Cool completely on wire rack. Store in tightly covered container. Makes about 5 to 6 dozen cookies.