Directions

1. Preheat oven to 350°F. While preheating, line two baking sheets with parchment paper.

2. Cook the bacon in a large skillet over medium heat until crisp - about 4-6 minutes per side. Transfer the cooked bacon to a paper towel-lined plate. Reserve 2 Tbsp. of the drippings. Set aside to cool. Once cool, crumble the cooked bacon, discarding any chewy bits.

3. Combine the dry ingredients: flour, baking soda, baking powder, cinnamon, chile powder and salt, in a large bowl. Set aside.
   

4. Using an electric mixer, beat the butter and reserved bacon drippings until smooth (about 1 minute on medium-high speed). Add the peanut butter and beat until combined (about 1 more minute). Pour in the granulated and light brown sugars and beat until the mixture is well-combined and creamy (about 4 more minutes). Add the egg and vanilla extract (or Vanilla Paste) and beat until the mixture is light and fluffy (about 2 more minutes).

5. Reduce the mixer speed to low and add the flour mixture in 2 parts, scraping down the side of the bowl as needed. Mix until just combined. Stir in the coarsely chopped peanuts and all but 2 Tbsp. each of the chocolate chips and crumbled bacon.

6. Form the dough into 12 balls and arrange on the prepared baking sheets, about 2 inches apart. Flatten the dough balls with your fingers (the cookies will not spread in the oven). Press the reserved bacon and chocolate chips into the tops of each cookie. 

7. Bake the cookies until golden (12 to 14 minutes). Remove the baking sheets from the oven and allow the cookies to cool slightly before transferring them to a cooling rack.