Cook the bacon in a skillet until crisp
, then drain
on paper towels. Once the bacon is cool, roughly chop
it (you should have about 1/2 cup).
Combine the flour, baking soda
and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise
and sugars with a mixer
at medium speed until fluffy, about 3 minutes. Beat in the eggs
, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts
chips. Cover the bowl with plastic wrap
and chill for at least 30 minutes or overnight.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
Fill the muffin tins about halfway full with the batter
(a 2-inch, 2-ounce ice cream scoop
gives you just about the perfect amount, and helps prevent spilling).
Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies
won't rise and form a dome like a cupcake.) Let cool in the muffin tins
on wire racks for about 10 minutes, then unmold
the cookie cups and transfer them to the racks to cool completely.
Cook's Notes: The mayonnaise in this recipe makes these cookies especially tender.