I LOVE peanut butter. I eat at least 1 serving everyday. My favorite is the organic kind at Costco. It is only peanuts and salt. No partially hydrogenated oil, sugar or high fructose corn syrup. I could eat it by the jar full, seriously. The only thing I hate about the natural good peanut butter is it doesn’t always work for baking because it’s too runny and oily. But I threw caution to the wind and used the natural stuff anyway…

The cookies are fantastic. The butterscotch makes them almost too sweet. How can a cookie be too sweet? I guess maybe it can’t be. Maybe I just shouldn’t have started to eat these cookies at 6:30 am. That may be a tad bit too early to enjoy such a sweet treat. But they have bacon, so it is sort of like breakfast!?! They are soft in the middle and firm on the outside. They don’t fall apart when you pick the up, but they melt in your mouth when you bite into it. You can easily sub the butterscotch for chocolate chips. I made 1 batch with only butterscotch and then a second batch with crispy crumbled bacon added. Rad, right? Don’t doubt it till you’ve tried it. Bacon in baked goods has been a huge trend this last year. And for good reason, it is good. It is the whole salty sweet balance.

Peanut Butter Bacon Butterscotch Cookies


  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup smooth peanut butter (Natural)
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 cup butterscotch chips (can sub any chip you want. Try chocolate, peanut butter!)
  • 4 strips bacon, cooked and crumbled


Preheat oven to 375 degrees F and line baking sheets with parchment paper.

Spray paper with cooking spray and set aside.

Using the paddle attachment on your stand mixer (a hand mixer is fine too), beat the butter and peanut butter on medium speed for about 2 minutes. Add the sugars and beat until light and fluffy, about 2 minutes. Add the egg and beat on medium speed for 1 minute.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the peanut butter mixture and beat on low until just combined. Mix in the butterscotch chips and bacon. Refrigerate the dough for at least 30 minutes (can toss the dough in the freezer for about 15 minutes to speed along the process).

Using a cookie scoop or a tablespoon, drop the dough onto a cookie sheet about 1 inche apart. Use a fork to press the cookies flat and give the classic peanut butter cookie ‘criss cross’ on the top. Bake for 7-10 minutes until the cookies are a golden brown along the edges. Cool on a wire rack. Stoe them in an airtight container and they will last for 3-5 days.


Makes about 3 dozen cookies
Adapted from Joy the Baker

*This was a random thing I made when I was pregnant (read ‘I’m Back…Sort of’ to learn more about the pregnancy). I wasn’t craving it, I just wanted to make them. In fact, after I made them I was so disgusted by the smell that I couldn’t walk back in the kitchen without plugging my nose. Not b/c they smelled bad, but because my food aversions were out of control. Cookies grossed me out, SOOOO bizarre. Even just plain chocolate chip cookies sounded terrible.