Peanut Brittle Bacon Cookies
1 cup (2 sticks) butter
1 cup brown sugar
1 cup granulated sugar
½ cup smooth peanut butter
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup peanut brittle, cracked into ½-inch pieces
1½ cups bacon, crisply cooked and cut into ½-inch pieces
Heat oven to 350 degrees.
Cream together butter and sugars until light and fluffy. Mix in eggs, one at a time. Add peanut butter and mix until incorporated.
In a separate bowl, sift together flour, salt and baking powder. Add the dry ingredients 1 cup at a time to the butter mixture, scraping the bowl as needed. Stir in peanut brittle and bacon.
Roll dough into ½-inch balls and place on parchment-lined cookie sheets. Flatten each cookie with the palm of your hand to about 1 inch in diameter. Bake about 15 minutes, or until the edges begin to lightly brown. Remove to a cooling rack to cool completely. Store in an airtight container up to one week.
Makes about five to six dozen cookies.
Nutrition values per cookie: 90 calories, 5 g fat (2.5 g saturated), 10 g carbohydrates, 0 fiber, 2 g protein, 15 mg cholesterol, 100 mg sodium.
America's Dairy Farmers