Banana and Bacon Cookies

September 23, 2012

I’m pretty excited about this recipe. But you may be thinking, banana and bacon—really?

Yes, yes and another yes.

These just might be the best cookies I’ve ever made—and I’ve made a lot of cookies. They’re wonderfully soft and sweet like little pieces of banana bread. That alone would be perfectly delicious.

But wait—there’s also bacon in there.

The salty contrast to the sweet bread is so, so wonderful. Finished with a sprinkling of cinnamon and sugar and these cookies are completely unstoppable.

Banana and Bacon Cookies

2 1/2 cups sifted all purpose flour

2 teaspoons of baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

1/2 cup unsalted butter

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla

4 bananas, mashed

1/2 pound of bacon, cooked crisp and chopped

In a mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of cinnamon and salt.

With a mixer, cream together the butter and 1 cup of the sugar. Once light and fluffy, add the eggs and ensure they are fully incorporated followed by the vanilla. Add this mixture to the flour mixture and stir in bananas. Followed by folding in the bacon.

Stir together the remaining 1/4 cup sugar and remaining cinnamon.

Drop the dough in tablespoons on a silpat about 1 inch apart and sprinkle with the cinnamon and sugar. Bake at 400°F for 10 to 12 minutes.

Recipe: The Whole Hog Cookbook

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