1 1/4 C. all purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. ground cinnamon
Pinch of chipotle or ancho chile powder
1/4 tsp. kosher salt
5 strips bacon
4 tbsp. unsalted butter at room temperature
1/2 C. creamy peanut butter
1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 large egg
1 tsp. vanilla
1/2 C. roughly chopped honey roasted peanuts
1/3 C. bittersweet or semi sweet chocolate chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel lined plate; reserve 2 tbsp of the drippings and set aside to cool. Crumble the bacon, discarding any chew bits.
Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium high speed until smooth, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add egg and vanilla and beat until light and fluffy, about 2 more minutes.
Reduce the mixer speed until low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tbsp. each of the chocolate chips and bacon.
Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers; the cookies will not spread in the oven. Press the reserved bacon and chocolate chips on top. Bake until golden; 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container.
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