Peanut Butter Bacon Cookies

One night, Austin was making bacon for some reason (as if you need a reason) and I was eating an apple with peanut butter when I had the genius (if I do say so myself) idea of dipping a strip of bacon into the peanut butter.

It was as good as it sounds.

We tend to make our cookies with a little extra sea salt on top to balance out the sweetness, so adding the salty bacon to these peanut butter cookies made all the sense in the world.

If you're thinking that maybe it doesn't actually make sense to combine the two, first of all, you're wrong, and secondly just give it a shot.  You may just be pleasantly surprised by how well the two flavors meld.

Because of the meat product, I would recommend storing them in the fridge and eating within about a week...if they last that long.  Otherwise, freeze them for later.

PEANUT BUTTER BACON COOKIES
1 c. vegetable shortening
1 c. sugar
1 c. brown sugar
1 tsp. salt
2 tsp. baking soda
2 eggs
1 tsp. vanilla
1 c. peanut butter
3 c. flour
1/2 lb. bacon, cooked and chopped

1.  Cream shortening and sugars.

2.  Add in salt, baking soda and eggs.  Beat until well combined.

3.  Add in vanilla, and peanut butter, then gradually stir in flour.

4.  By hand, stir in the bacon.

5.  Drop balls by the tablespoonful onto an ungreased cookie sheet then press a fork into each ball to form a cross.

6.  Bake at 400˚ for about 10 minutes.

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