2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
10 strips bacon
8 tablespoons unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
3 large egg
3 teaspoon vanilla extract
1 1/2 cup roughly chopped roasted peanuts
1 1/2 cup bittersweet chocolate chips

Preheat the oven to 350 degrees F.
Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side.

Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium speed until smooth, about 1 minute.

Beat in the peanut butter until combined, about 1 minute.

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.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and chocolate chips and bacon.

Form the dough into 24 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven);

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. Store in an airtight container for up to 3 days.

I started making these cookies with my kids when they were young. I have change it some to make them better. These make a nice snack or with a glass of milk a fast breakfast on day you over sleep. They can be kept in the freezer for a few months. If you can keep them around that long.