pb, chocolate chunk and bacon cookies

Nothing fancy this time around, just good old comfort food. I love the cookbook Baked, inside there is a recipe for chocolate-peanut butter cookies. Of course they are wonderful on their own, but you know me I had to add something to it. What came to mind? Bacon of course!
Needless to say these are insanely good, very addicting and will satisfy that craving you get for something sweet and then something salty. These cookies never ever left the house; they were devoured in less than a day. I ate too many and of course gained 500 pounds, but that's ok, it was worth it. Ha! I know bad writings for a blog post. But hot damn these cookies were fabulous! And you know what's even better? Any leftover cookies (LOL like that'll happen, are really good in ice cream). I'm just saying....

peanut butter cookies with chocolate chunks & bacon
adapted from Baked
print recipe

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped
about 1/2 to 3/4 cup of cooked, chopped bacon chunks

Sift the flour, baking soda, and salt into a medium bowl and set aside
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy.
Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
The mixture will look light and fluffy.
Add the vanilla and peanut butter and beat until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate and bacon chunks. Cover the bowl tightly and refrigerate for at least 3 hours. (I left mine overnight, it was fine).
When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown. (I did not do this, but feel free).
Should make about 30 cookies.