Bacon Banana Cookies

This weekend my new husband and I were watching our 4th episode of Breaking Bad for the night when Shady Lawyer #2 happened to mention something so intriguing and delicious sounding, I had to stop right there and find a recipe. What you may ask is Breaking Bad inspiring me to cook other than Meth?  Bacon and Banana Cookies.  Yes. Yes, again. AND it just so happened I had bananas ripe for the baking waiting in my kitchen. Kizmet? I do believe so.

I however, did not take any pictures while I cooked them. Because I’m ridiculous and I didn’t realize I was going to start this blog until afterwards. However! I did take pictures of the finished product.  Next time…blue sugar on top. Amiright?

Super easy guys! You too can be a shady bacon loving lawyer passing out money to shadier clients and bribing the lady at the bank with sweets! Or you could be like me and make them for work because that’s what I do when I can’t sleep. I start baking.

Breaking Bad Bacon Banana Cookies

yields 30

  • Ingredients:
  • 2 1/2 cups sifted all purpose flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1 1/2 teaspoons of ground cinnamon
  • 1/4 teaspoon of kosher salt
  • 1/2 cup (1 stick) of unsalted butter
  • 1 1/4 cups of sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 4 bananas mashed (about 1 1/3 cups)
  • 1/2 pound of bacon, cooked crisp, chopped

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of cinnamon and salt.
3. In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
4. Stir together the remaining 1/4 cup of sugar and the remaining cinnamon. Set aside.
5. Drop the dough by heaping tablespoons into the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.

*Baking note- These make really cake-y cookies. If you want them crispier (how I prefer them and how I’ll be doing it next time) cut it down to 1 egg and melt your butter completely before mixing it with the sugar.

Overall though, everyone at work that had the nerve to try them has loved them!

11048699_10204702239568157_939752443932215430_n  Pay no attention to the random pumpkin behind them.