1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 box (3.4 oz.) instant banana cream pudding
10 slices bacon, cooked and crumbled
1 cup mini chocolate chips
In a medium bowl, cream the butter, peanut butter, sugar and brown sugar with an electric mixer until well combined. Add the eggs and vanilla; mix well. In a separate medium bowl, combine the flour, baking soda, salt and dry pudding. Slowly add the dry ingredients to the creamed mixture, mixing well. Stir in the bacon and chocolate chips. Cover the bowl with saran wrap and refrigerate for at least 30 minutes. Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Scoop or roll the dough into 1-inch balls. Bake for 8-9 minutes. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely. Store in a covered container.