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["Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.", "Combine the coarse sugar and sea salt in a low shallow dish and set aside.", "Combine the flour, baking soda, baking powder, cinnamon, chili powder and kosher salt in a bowl; set aside", "Cook the bacon in a large skillet over medium heat until very crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Strain and reserve 2 tablespoons of bacon drippings and put in fridge to cool. Crumble the bacon, discarding any chewy bits.", "Beat the butter and reserved bacon fat in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about another minute. Beat in the granulated and light brown sugar until creamy, about 2-3 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.", "Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed. Mix each addition on low speed until just combined; don't overwork the dough. Stir in the crumbled bacon and chopped peanuts if using.", "Form the dough into 24-36 balls (about 1-1/4 inch diameter) Roll the balls in the sugar-salt mix, pressing slightly so it sticks. Place on baking sheet about 2 inches apart (the cookies will not spread in the oven) and flatten with your palm or bottom of a glass until they are about 3/8"" thick. Edges will crack.", "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.", "See note above about storing or freezing."]
