Bacon Peanut Butter Cookie Recipe


This is one of our Wurst Haus staff's most favorite cookie recipe! No flour, so gluten free!


  • 1 cup chunky or smooth peanut butter
  • 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar) (1/2 cup brown sugar and 1/2 cup granulated sugar)
  • 1 egg
  • 1 teaspoon baking soda
  • 6 slices Wurst Haus Hickory-Smoked Bacon cooked, cooled and diced.


  • In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice.  Dice up and set aside.
  • Preheat oven to 350°F.
  • Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.  Fold in cooked bacon. Roll into large walnut sized balls and create a criss-cross pattern with a fork. Roll the dough balls in granulated sugar before making the criss-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to a wire rack to cool completely. These will disappear quickly 🙂
  • Makes approximately 15 cookies.
Tried this recipe?Let us know how it was!

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