Ingredients: |
Ingredients: 8 Strips of Pre-Cooked Bacon (I put them on a porcelain plate with paper towel and use a salt grinder to coat them generously with salt. I then microwave them until they are really crispy-not burnt, though. Set them aside to cool)
2 sticks of butter, soft
1 ½ cups of granulated sugar
3/4 cup of crunchy peanut butter
2 tbsp. date nectar
3 tbsp. molasses
2 tbsp. real vanilla
2 ¾ cups flour
2 tsp. baking soda (Really, it’s this much)
1/2 cup of sea salt caramel chips
1/2 cup of milk chocolate chips
1/2 cup of 60% cacao bittersweet chocolate chips (preferably Ghirardelli)
3/4 cup of walnuts
1/3 cup of Nutella
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Directions: |
Directions:Preheat oven to 375º
In a mixing bowl, add the butter sugar and beat until fluffy. Add in the peanut butter, date nectar, molasses and vanilla. Beat until very fluffy.
In a small bowl add flour and baking soda, and stir together. Add to the butter/sugar mix in the mixing bowl, and mix together.
Chop up the bacon into small pieces and add to the cookie dough in the mixing bowl. Also add in your chips and nuts to the mix, and mix together.
To this mix dot on top of the bowl with the Nutella, and swirl into the mixture. Do not overmix! You are trying to make cookies that look marbled
Spoon cookie dough onto cookie sheet. Be generous with the amount of dough per cookie. I usually end up with about 32 cookies per batch.
Bake for about 11 minutes. I have a convection oven and can fit 3 sheets. The bottom sheets are usually perfect after 11 minutes, but the top sheet usually needs a couple more minutes to get totally baked. Take out of oven and place the cookie sheet on a rack to cool |
This recipe for Mark’s Marbled Chocolate Chip Cookies with Peanut Butter and Bacon is from