Bacon Peanut Buttercup Thumbprint Cookies – Cynthia Flamm


Bacon update on a traditional classic. This peanut butter based cookie dough is infused with bacon two ways, bacon fat, and crispy bacon pieces. This cookie is crunchy on the outside, chewy on the inside with a melt in your mouth peanut buttercup that is topped with applewood smoked bacon pieces.


1 lb of Nueske’s applewood smoked bacon
1- 1/2 cups brown sugar
1 cup peanut butter
1/8 cup rendered bacon fat
1/2 cup butter flavored crisco
3 tbsp milk
1tbsp vanilla
1 extra large egg
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
Reese’s bit size peanut butter cups(approx 50)

How to make:

Cook all bacon at 350F until crispy and render the fat (in the oven on a baking sheet lined with foil and parchment paper, for easy cleanup)
Cream all wet ingredients together approx 2 minutes
Add flour, baking soda, salt until combined(Should form a ball)
With a 1inch ice cream scoop portion out the dough
Put dough onto parchment lined baking sheet
Bake at 375 F for 8 minutes
While cookies are baking unwrap the peanut butter cups
As soon as cookies are out of the oven while they are still hot place 1 peanut butter cup in the middle of each cookie pressing down slightly
The cookies may crack a bit and this is normal
While the chocolate is still wet generously sprinkle bacon pieces on the top of the peanut butter cups

CynthiaFlamm cookie

CynthiaFlamm cookie 2