The title comes from my biggest fan (OK, very often my only fan 😉 ) otherwise known as Mom.

I was trying to come up with a travel-friendly and shipping-friendly version of my chocolate-dipped banana-pb filled peanut butter bacon cookies:


and realized that the same ingredients work if combined and baked in a cookie rather than used to create a chocolate-dipped cookie sandwich. They’re even more adorable as minis!

Mini Peanut Butter Bacon Banana Cookies with Chocolate Chips and Peanuts

Copyright 2016 by Lauren Bradford (The Food Puzzler)


– 1 cup peanut butter

– 1 cup peanut butter powder

– 1 teaspoon baking powder

(or the dry ingredients from a favorite peanut butter cookie recipe)

– Large banana, ripened.

– 1 teaspoon vanilla

– 1 large egg

– 1/2 cup chopped peanuts

– 1/2 cup chocolate chips of choice.

-4 strips bacon of choice, cooked near crispy with excess fat blotted away, chopped small.

– 2 tablespoons chopped peanuts.


1. Mash or purée the banana in a food processor, and transfer to a bowl.

2. Mix in the remaining ingredients, then cover and refrigerate mixture for 30 minutes.

3. Preheat oven to 350 degrees. Line sheet pans with parchment.

4. Using a mini-scoop or 2 teaspoons, portion out the dough onto the sheet pans 2 inches apart.

5. Bake for up to 10 minutes, then place on a cooling rack.

6. Cool the cookies completely.



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