Step 1

Add your botanicals and bacon fat to the Magical Butter Machine.

Step 2

Set your temperature to 160°F and select the 2 HOUR cycle.

Step 3

Once complete strain your infusion and store.

Step 4

Preheat oven to 350°.

Step 5

In the bowl of a stand mixer or in a stainless bowl, using an electric mixer, beat the bacon fat, peanut butter, peanuts and sugar until the mixture lightens in color and the mixture becomes creamy. (2 to 3 minutes)

Step 6

Add the egg and keep beating until completely incorporated.

Step 7

In a separate bowl, combine the flour, baking soda, and kosher salt.

Step 8

Slowly add the flour mixture to the peanut butter mixture, mixing until all the ingredients are combined.

Step 9

Roll the dough into balls about 1 inch around. Place the cookie dough about 1 inch apart on a parchment lined baking sheet and gently press the top of each cookie dough ball with a fork dipped in granulated sugar to make a crisscross pattern.

Step 10

Sprinkle the cookie tops with the sea salt flakes.

Step 11

Bake the cookies for 9 to 10 minutes, until barely browned around the edges.

Step 12

Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer the delicate cookies to a wire rack to cool completely before devouring.