Cut the bacon in ¼ inch pieces. Add the bacon to a large skillet and cook until the bacon pieces are crispy.

Remove the bacon pieces and place them on a paper towel-lined plate to cool.

Pour the bacon grease into a glass or metal bowl and refrigerate until solid.

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

Combine the flour, baking soda, baking powder, and salt in a mixing bowl and stir until well combined.

Add the butter and ½ cup of the cooled bacon fat to an electric stand mixer; beat until creamy.

Add the sugars and beat until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.

Scrape down the sides of the bowl again, and then, on low speed, mix in the dry ingredients.

Stir in the ground peanuts and bacon until mixed.

Form the dough into golf ball-sized rounds and place them on prepared sheet pans, spaced about two inches apart.

Dip a fork in water and press the tines into the surface of each piece of dough two times, to slightly flatten the cookie and to form a crisscross pattern.

Bake for about 10-12 minutes, rotating the pans midway through baking. The outer edges of the cookies should only just begin to turn golden while the center of the cookie will still look a bit pale.