8 slices bacon
1 cup all-natural peanut butter
1 1/2 cups granulated sugar, divided
2 teaspoons molasses
1 large egg
1 teaspoon baking soda
Generous pinch of freshly grated nutmeg
1/2 cup coarsley chopped roasted, salted peanuts
Place a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with foil and place bacon slices in a single layer. Bake bacon until cooked through and crisp, 12 to 15 minutes. Remove from the oven (keep the oven on), let cool slightly, then transfer to paper towels to cool completely. When cool enough to handle, coarsely chop the bacon and set aside.
Line a clean cookie sheet with parchment paper and set aside.
In a bowl of a stand mixer fitted with a paddle attachment, cream together the peanut butter, 1 cup of the sugar, and the molasses until thoroughly combined, about 3 minutes. Add the egg, baking soda, and nutmeg and mix on medium speed for another 2 minutes.
Remove the paddle attachment and the bowl and use a wooden spoon to fold in the bacon and peanuts. Roll the dough into large walnut-sized balls and roll in the remaining 1/2 cup granulated sugar. Place on a lined cookie sheet, and use a fork to make that distinctive peanut butter cookie crisscross patter. If the cookie dough begins to stick to the fork, dip it in sugar before pressing into cookie. Dough will be a little crumbly just press together with your fingers as necessary.
Bake for 10 minutes, until lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will be crumbly and delicious. Cookies will last up to 5 days in an airtight container in the refrigerator.