Chili Bacon and Peanut Butter Cookies

Chili Bacon and Peanut Butter Cookies

This is one of those recipes that makes you wonder what all the ingredients have in common and why did anyone think to combine them! The simple answer is, even though they don’t sound like it, the ingredients are all complimentary to each other.
Everyone knows that chocolate and peanut butter go together, that part is easy. What most people don’t know, is often you will see chefs and home bakers add a little hot chili to chocolate to give it an extra layer of flavour. Its hard to even taste it, but it takes the flavour up just another notch and often leaves you wondering, what’s in there? And well bacon, we all know goes with everything!
This cookie hits sweet, salty, savoury and spicy all in one bite. The glaze topping gives it a satiny finish that you will love.

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Yield24 cookies
  • Energy151 cal
  • Cooking Method
    • Baking
  • Suitable for diet

Ingredients

For the cookie

  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup natural, chunky peanut butter
  • ¼ cup of coconut oil
  • 1 1/2 tsp vanilla extract
  • 1 cup 35% whipping cream
  • 3/4 cup of swerve
  • 1/4 cup Erythritol
  • 1 large egg
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp minced Red pepper flakes Or Korean Chili
  • 1 tsp baking soda

For the glaze

  • 3/4 cup 35% whipping cream
  • 3 oz unsweetened bakers chocolate
  • 1 tsp vanilla
  • 1/3 cup swerve confectioners, to taste

To Finish

  • A pinch of Himalaya pink salt
  • A pinch of chili flakes

Method

For the Cookie

1
  1. Preheat oven to 350°
  2. Mix together peanut butter, oil, whipping cream, vanilla extract and egg in a large bowl.
  3. Add cocoa powder, sweetener, chili flakes and baking soda in a medium bowl
  4. Add dry ingredients into wet, combining a bit at a time.

For the Glaze

2
  1. Slowly heat chocolate and whipping cream in a double boiler or microwave. We used the stove top and just kept a close eye on it to make sure it didn’t burn.
  2. When chocolate is all melted, add the sweetener and vanilla.
  3. Let cool slightly, then begin dipping the cookies in the glaze.
  4. We used a set on tongs to gently dip the cooled cookies into the glaze, then lay them on wax or parchment paper to dry.

To finish

3

Sprinkle a little of the chili flakes and Himalayan salt on the top to finish.

Recipe Note –
-We only coated the top, but you can glaze both sides of the cookie. In this case, glaze the bottom side first and then let the bottom glaze cool, then reheat the glaze and coat the top as well. This will have the finished edge on top of the cookie.

  • Nutrition Facts

  • Calories151
  • Calories from Fat117
  • Food ComponentAmount/Serving% Daily Value*
  • Total Fat13.4 g17.18%
  • Saturated Fat5.8 g29%
  • Total Carbohydrate4.7 g1.71%
  • Dietary Fiber2 g7.14%
  • Total Sugars1.3 g
  • Protein4.8 g9.6%
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