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1
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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2
Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
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3
Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side.
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4
Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool.
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5
Crumble the bacon, discarding any chewy bits.
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6
Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute.
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7
Beat in the peanut butter until combined, about 1 minute.
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8
Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
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9
Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.
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10
Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
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11
Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets.
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12
Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top.
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13
Bake until golden, 12 to 14 minutes.
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14
Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
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15
Store in an airtight container for up to 3 days.
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16
Photograph by Lisa Shin
