Peanut butter cookies with bacon fat

Innovative ‘throwback’ ingredient yields fantastic flavour!

I’ve always been a fan of pioneer stories, particularly the ones that highlight the ingenuity and resilience of women who kept their families fed despite seemingly-insurmountable obstacles. My father grew up on a farm and I imagine my grandmother was similarly creative when it came to stretching her food budget and making good use of by-products. In that spirit, I present a most extraordinary cookie recipe, in which I have replaced the butter with bacon fat. I always have a jar of bacon fat tucked in the fridge to add a little je ne sais quoi when sautéing vegetables for soup or greasing pans for cornbread, to name just a few of my favourite uses. I happily emptied the jar to make these beauties and I won’t hesitate to do it again.


  • 1/2 cup (118 mL) bacon fat (solidified but at room temperature)
  • 1/2 cup (135 g) peanut butter
  • 1 cup (213 g) brown sugar, lightly packed
  • 1 large egg, at room temperature
  • 1 1/2 cups (202 g) all-purpose flour
  • 1 teaspoon baking soda
  • Pinch salt
  • Granulated sugar for pressing


  • Preheat oven to 350F and line a large baking tray with parchment paper. Set aside.
  • In the bowl of a stand mixer (or a large bowl, to be used with an electric mixer) beat the bacon fat, peanut butter, and sugar until it is a creamy texture and lighter in color (about 2 to 3 minutes). Add the egg and beat until fully incorporated.
  • In a separate bowl, combine the flour, baking soda and salt.
  • Add the flour mixture to the peanut butter mixture, 1/4 cup at a time, beating until no dry spots remain.
  • With your clean hands, pinch off portions of dough and roll into balls about 1 inch (2.5 cm) in size. Place the dough balls about an inch (2.5 cm) apart on the prepared baking sheet.
  • Dip the tines of a fork in granulated sugar and gently press the top of each cookie dough ball to make a cross-hatched pattern.
  • Bake for 8 – 9 minutes, until just barely beginning to brown at the edges. Remove from oven and let cool on the baking sheet for a few minutes before carefully transferring to a wire rack to cool completely.

Makes 30 cookies.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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