Wild boar bacon, peanut butter and bourbon, together, in an insanely delicious cookie recipe. Need I say more? (Jessyca Sortillon photo)
December 20, 2017
By Jessyca Sortillon
Print Recipe
The name of this cookie recipe says it all – wild boar bacon, peanut butter and bourbon – how can anyone not love this impressive flavor combo? The sweet and salty ingredient combination is truly heavenly.
If you don't have wild boar bacon, you can use regular bacon. Just be sure to make enough, because anyone who gets a taste of one of these delectable cookies will be reaching for seconds!
Yield: 5 dozen cookies Prep time: 20 minutes Cook time: 1 hour
Ingredients:
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1 pound uncooked wild boar bacon, cut into thick slices 1 cup creamy natural peanut butter 1 cup unsalted butter, softened (2 sticks) 1 cup white sugar 1 cup packed brown sugar 2 eggs ¼ cup + 2 tablespoons bourbon, divided 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 ½ teaspoons baking soda ½ teaspoon kosher salt ¼ cup honey, warmed Directions:
1. Cook wild boar bacon in a large skillet over medium heat until crisp. Transfer cooked bacon to plate lined with paper towels. Once cool, chop bacon into small pieces and set aside.
Start the wild boar bacon in a cold skillet. Adding bacon to a hot pan will cause it to crisp before the fat has a chance to render out and results in fatty, flabby bacon. (Jessyca Sortillon photo)
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2. Heat oven to 375 degrees.
3. In a large bowl, beat peanut butter, butter and sugars until creamy. Add in eggs and 2 tablespoons bourbon; beat until smooth.
Beat peanut butter, unsalted butter and sugars together before adding eggs and bourbon. (Jessyca Sortillon photo)
4. In a separate bowl, sift together flour, baking soda, baking powder and salt. Slowly stir into butter mixture; scrape down sides of bowl as needed. Fold in wild boar bacon pieces.
After adding dry ingredients to butter mixture, carefully fold in wild boar bacon pieces. (Jessyca Sortillon photo)
5. Roll dough into 1-inch balls (dough will be a bit sticky) and place about 2 inches apart on baking sheet lined with parchment paper. Bake cookies for 10 minutes or until edges begin to turn golden brown.
The cookies will flatten as they bake, so be sure to place dough balls about two inches apart on baking sheet. (Jessyca Sortillon photo)
6. Let cookies cool for 3-5 minutes on baking sheet, then transfer to wire rack to cool completely.
7. Combine warm honey and ¼ cup bourbon. Drizzle honey-bourbon mixture over cooled cookies. The more you drizzle, the stronger the bourbon flavor!
Once the cookies have cooled completely on a wire rack, drizzle each one with the honey-bourbon mixture. (Jessyca Sortillon photo)
