Food Network Magazine - (12)December 2020

holiday

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LOADED HOLIDAY COOKIES ACTIVE: 45 min l TOTAL: 1 hr (plus cooling) l MAKES: about 24

5 slices bacon, chopped
½ cup plus 2 teaspoons packed
dark brown sugar
1 teaspoon water
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ sticks (10 tablespoons) unsalted
butter, at room temperature
½ cup granulated sugar
1 large egg, plus 1 egg yolk,
at room temperature
2 teaspoons pure vanilla extract
1 cup broken mini pretzels
½ cup semisweet chocolate chips
½ cup mini M&M’s
2 cups kettle-cooked potato chips,
broken

1. Position racks in the upper and lower
   thirds of the oven; preheat to 350 ̊. Line
   2 baking sheets with parchment paper.
   Cook the bacon in a medium skillet over
   medium heat, stirring occasionally, until
   crisp, about 10 minutes. Pour off the
   drippings into a small bowl, keeping the
   bacon in the skillet; let the drippings cool.


2. Add 2 teaspoons brown sugar and the
   water to the skillet with the bacon and cook,
   stirring, until the sugar dissolves and the
   bacon is crisp, about 1 minute. Transfer
   the bacon mixture to a plate and spread
   it out; let cool.


3. Whisk the flour, baking powder, baking
   soda and salt in a medium bowl. Beat the
   butter, 2 tablespoons of the reserved bacon
   drippings, the remaining ½ cup brown sugar

and the granulated sugar in a large

bowl with a mixer on medium-high speed

until light and fluffy, 2 to 3 minutes.

Beat in the whole egg, egg yolk and vanilla

until well combined. Reduce the mixer

speed to low and beat in the flour mixture

until just combined. Add the pretzels,

chocolate chips, M&M’s and bacon and

beat until just combined. Stir in the potato

chips with a rubber spatula.

4. Roll the dough into large balls (about
   3 tablespoons each). Arrange 2 inches apart
   on the baking sheets. Bake, switching the
   pans halfway through, until the cookies are
   golden and set around the edges but still
   soft in the middle, 13 to 15 minutes. Let the
   cookies cool 5 minutes on the pans, then
   transfer to racks to cool completely.

RYAN DAUSCH.

26 FOOD NETWORK MAGAZINE

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