A mouthwatering salty-sweet combination, these Bacon Banana Cookies with Peanut Butter Glaze and topped with flecks of sea salt will have everyone asking for a second batch.
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My husband and I just finished watching the series Breaking Bad. Just wow is all I can say. It was one incredible television show. Who else is a fan? The show was just so darn good and I did not want it to end…ever. I was honestly delaying watching the last three episodes because I really could not deal with the idea of not binge watching it every night.
We have now moved on to Better Call Saul, which is affiliated with the Breaking Bad series as a prequel. Written and made after the Breaking Bad series ended. We’ll see how it goes. It’s hard to imagine Breaking Bad could ever be rivaled in any way. But I have no choice, I have to move on.
These cookies were actually inspired by Breaking Bad. In one of the seasons, there is an attorney doing some shady work. His weekly money deliveries to the bank are accompanied by over-the-top treats as a sort of distraction for the bank employee letting him in the safe deposit vault. One of those treat deliveries were bacon banana cookies. My jaw kind of dropped when I heard it, knowing I would be making my own version soon. So glad I did. You will thank me later.
When adding bacon to a cookie (or any baked good), it needs to be crispy. You do not want any fatty edges left on the bacon a whatsoever. Make sure to cook your bacon until it is really done so it crumbles easily and has a nice texture.
The reason my cookies turn out perfectly round and fluffy comes from baking them in a whoopie pie pan. The wells of this type of pan are shallow and let the cookie spread slightly and then bake upward, which gives you a beautiful looking cookie. I use the pans to make eggs too. Having several of these pans on hand are a great asset to the kitchen. They are very thin and easy to store as well.
With such a mild flavor, I love adding French Grey Sea Salt to so many recipes, especially baked goods. Don’t leave this out, it absolutely made these cookies over-the-top and really brought home the whole salty-sweet combination.
The peanut butter glaze was a bit of an after thought, but it really made all the flavors of this cookie come full circle. You will have to experience it for yourself.
The consistency of the glaze should be just runny enough to drizzle over the cookies and not have it run off the sides too quickly, leaving behind these little glaze soldiers on the pan. This is how you know you got it just right.
Other Banana Bacon Peanut Butter Recipes You Might Enjoy:
Bacon Wrapped Bananas
Peanut Butter Banana Bacon Pancakes
Peanut Butter and Bacon French Toast with Caramelized Bananas
Peanut Butter Banana Chocolate Chip Muffins
Three Years Ago: Streuseled Honey Butter Breakfast Muffins
Five Years Ago: Roasted Radish and Potato Salad
Six Years Ago: All You Can Eat Crisp Cornmeal Shrimp
Seven Years Ago: Asian Noodle Salad with Peanuts and Mint
Eight Years Ago: Chambord-Vanilla Ice Cream
Bacon Banana Chocolate Chip Cookies with Peanut Butter Glaze
- 1 lb regular cut bacon, cooked crispy with no fatty pieces
- 2-1/2 cups sifted all-purpose flour (sift, then measure)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon banana extract
- 1-1/4 cups mashed bananas (3-4 ripe bananas)
- 3/4 cup semi-sweet chocolate chips, plus more to add to the cookie tops
- 2/3 cup confectioners' sugar (measure by scoop and sweep method)
- 1 Tablespoon plus 1/2 teaspoon milk
- 1 Tablespoon creamy peanut butter
- 1 teaspoon vanilla extract
- French Grey Sea Salt
- Prepare bacon.
- Preheat oven to 350 degrees F. Spray whoopie pie pans with cooking spray. If using a regular baking sheet, line with parchment paper and see notes at the end of the recipe.
- In a medium sized bowl, combine flour, baking powder and baking soda. Make sure it is combined well. Sifting it together is also a great idea.
- In the bowl of a stand mixer, combine butter and suger until light and fluffy; about 2 minutes. Add eggs one at a time and add banana extract. Scrape down the sides of the bowl. Add bananas and mix until fully incorporated. Turn mixer to low and add flour mixture. Mix until combined. Fold in bacon and 3/4 cup chocolate chips.
- Using a 1-3/4" scoop, scoop cookie dough into each well of the whoopie pie pan. Press extra chocolate chips on top (these will not sink in and make the cookie look beautiful) about five. Bake for 12-14 minutes or until edges are barely brown. (Make sure to always begin baking with a cold cookie pan.)
- Remove from the oven and transfer immediately to a cooling rack.
- When cookies are completely cool, combine all ingredients for the glaze in a small bowl. Mixture should be very thick, but pourable with a spoon. Glaze each cookie in a zigzag design, sprinkling sea salt on top before the glaze drys.
- Note: If you are NOT using whoopie pie pans to make these cookies, I would suggest refrigerating the cookie dough until it very cold. This will help it from spreading flat while baking.