So last week in Breaking Bad there was a scene where Mike’s sleezy lawyer brings the woman at the bank a batch of bacon banana cookies (if you don’t watch Breaking Bad, you need to). I had never heard of a cookie like this before, was it even possible?! I thought it would be a cute homage to Breaking Bad to make these for a season finale viewing party. Much easier/safer than making meth at least. (they make meth in the show — just watch it, ok?).
As you may have gathered from my previous (healthy-ish) recipe posts, a bacon cookie is not my style. I’m not even a huge bacon fan in general (blasphemy, I know). I like my bacon with eggs, and I think the trend of putting bacon on everything is gimmicky and getting ridiculous. Bacon mayonnaise, bacon lollipops, bacon popcorn, the list goes on and on, but for some reason I still wanted to try making these, and I actually wasn’t disappointed. They were better than I expected and get really great endorsements from the bacon lovers I’ve given them to so far. These cookies may have even made me more open to the idea of adding bacon to non-traditional bacon items. You won’t see my licking a bacon lollipop anytime soon, but I would make these again.
FYI – these are not a true cookie consistency, they are more of a cake/bread cookie. If/when I make these again I’ll do them in mini muffin tins. Adorable brunch idea? I think so.
Ingredients: (makes roughly 30 cookies — less if you made them big like I did)
- 2 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- 1 (16 oz .) package of bacon
- Optional: Chocolate chips – I added some chocolate chips to half of the batch just for fun & liked those more. I didn’t measure (half a cup? a handful? whatever looks good to you).
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. Chop and fry bacon in a pan. Let your little bacon bits sit and cool while you are doing the rest of the prepping.
4. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon. (Fold in the chocolate chips now too if you’re adding those, I recommend you do!)
6. Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar.
Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.
Are you adventurous enough to try these??
original recipe (that I altered) here