Although I'm a curmudgeon when it comes to hot weather, I'm not against all things summer. I like splashing in the pool. I love cooking...Read More
Bacon and Butter
Warning: This post contains no helpful information about nutrition, motivation, effective workouts, or good physical health. It is, however, devoted to deliciousness and indulging just a little bit, when the time is right.
Inspired by the bacon-rific (baconlicious?!) ideas on BaconToday, I decided to try adding bacon to a cookie recipe I got from my mom. The recipe was already sort of unconventional—it’s based on potato chips!—so the addition of bacon didn’t seem too wacky. And the results are delicious! Chewy/crunchy, sweet/salty, with a lovely undertone of butter. Mmmm… bacon and butter.
Potato Chip & Bacon Cookies
Makes approximately 3 dozen.
3/4 cup unsalted butter
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon salt
1/2 cup finely chopped pecans
1/2 cup finely crushed plain potato chips (It takes about 1-2 cups whole chips to make 1/2 cup crushed.)
1 pound bacon
a little extra butter and sugar for the tops
approximately 36 pecan halves for the tops
Crush the chips. Chip crushing tip: Put the chips in a plastic bag and bash the hell out of it with a rolling pin. Agression release AND delicious cookie ingredient! You want about 1/2 cup chip crumbs for the cookies.
Make the bacon. Preheat the oven to 400F. Place the bacon strips in a single layer on a cookie sheet with a lip or in two 13X9 pans. Bake the bacon for 10-12 minutes, or until really crispy. Remove from pan and drain on paper towels, then crush. Use the chip crushing technique above. You want about 1/2 to 3/4 cup crushed bacon for the cookies.
Making the Cookies:
Bring butter to room temperature; you should be able to make an indent in the stick with your finger when you apply pressure, but it should not be soft or melted. Combine butter, sugar, egg yolk, and vanilla in a mixing bowl. Cream the ingredients together for 3 minutes, until fluffy and smooth.
Mix flour and salt together in a small bowl, then add to butter/sugar mixture. Blend just until combined.
Add nuts, potato chips, and bacon. Mix until combined.
Roll dough into a ball, wrap in plastic, and refrigerate for an hour or so. Drink two glasses of water to help make sure you stay hydrated during the holidays. Maybe even do 10 pushups while you think about the cookies.
Preheat oven to 375F.
Remove dough from fridge. Roll pieces of dough into 1.5-inch balls and set on cookie sheet, about 2 inches apart. (They will expand a little bit, but not much.)
Butter the bottom of a glass, dip it in sugar, then gently flatten the dough balls. Top with a pecan.
Bake for 9-10 minutes, until the cookies are set but not browned.
Allow to cool on the cookie sheet so they don’t break.
Eat, enjoy, and amaze your friends with cookies laced with bacon and potato chips.
Prefer a non-bacon version?
Follow the recipe above, but increase the chopped pecans to 3/4 cup and the crushed chips to 3/4 cup.