These bacon fat peanut butter cookies are simultaneously frugal and indulgent when it comes to their reliance on bacon drippings in place of butter.
This bacon fat peanut butter cookies recipe is, in and of itself, sufficient reason to never, ever discard your bacon drippings. It’s a brilliant and frugal use of kitchen scarps conjured by Emily Wight of the clever and reliable Well Fed, Flat Broke cookbook and blog one day when she tweaked the classic peanut butter cookie recipe by Fannie Farmer to accommodate the closest thing she had to butter in the house. And wouldn’t you know, what resulted is even better than the original—at least to us. “The slightly smoky, porky taste of the fat makes peanut butter taste peanut-butterier,” says Wight of the tender cookies. We couldn’t have said it better ourselves.–Renee Schettler Rossi
Bacon Fat Peanut Butter Cookies Recipe
- Quick Glance
- 15 M
- 45 M
- Makes about 2 dozen
- 1/2 cup (125 milliliters) bacon fat
- 1/2 cup (125 milliliters) peanut butter
- 1 cup (250 milliliters) light brown sugar
- 1 large egg
- 1 1/2 cups (375 milliliters) all-purpose flour
- 1 teaspoon baking soda
- Pinch salt
- Granulated sugar, for sprinkling
- 1. Preheat the oven to 350°F (180°C).
- 2. In a large bowl with a stand mixer or an electric mixer, beat the bacon fat, peanut butter, and sugar until the mixture lightens in color and the texture becomes creamy, 2 to 3 minutes. Add the egg and keep beating until completely incorporated.
- 3. In a separate bowl, combine the flour, baking soda, and salt.
- 4. Slowly add the flour to the peanut butter mixture, beating until all the ingredients are combined well. Roll the dough into balls about 1 inch (2 1/2 centimeters) in diameter. Place the cookie dough about 1 inch (2 1/2 centimeters) apart on a baking sheet and gently press the top of each cookie dough ball with a fork dipped in granulated sugar to make criss crosses.
- 5. Bake for 9 to 10 minutes, until barely browned around the edges. The cookies may look a little underdone and may appear slightly puffed and that’s okay. Let the cookies cool on the baking sheet for at least 5 minutes and then gently transfer the tender, delicate cookies to a wire rack to cool completely. [Editor’s Note: Hah. As if you could resist the aroma of these little lovelies for that long!]
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!