Banana Peanut Butter Chip Bacon Cookies

Preheat oven to 350ºF. Coat 2 baking sheets with cooking spray or line with parchment paper.

Cook bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Reserve 2 tablespoons of drippings. Transfer bacon to a paper-lined plate and set aside to cool. Crumble bacon, discarding any chewy bits.

In a small bowl, cream butter, sugar and reserved bacon drippings until light and fluffy. Beat in egg, banana and vanilla.

In a separate bowl, combine flour, baking powder, salt and baking soda. Gradually add to creamed mixture and mix well. Stir in peanut butter chips and crumbled bacon bits.

Drop dough onto prepared baking sheets by tablespoonfuls, 2 inches apart. Bake at 350ºF for 9–11 minutes or until edges are lightly browned. Remove to wire racks to cool.

Note: You can sandwich the cookies with banana-chocolate spread (found at World Market or other well-stocked stores). To sandwich the cookies, spread banana-chocolate spread on the bottom side of one cookie. Put another cookie on top of the first one so that their bottom sides are facing each other. Enjoy!