From the African roots of Southern soul food to the eating habits of trendsetting millennials, Hormel Foods is exploring the dishes and stories behind food heritage through an online video series called Cooking and Culture.
Chef Brian Strom and Karol Pelletier, Cultural Beliefs manager at Hormel Foods, joined us for this episode of Cooking & Culture.

SPAM® Peanut Butter and Chocolate Chip Cookies
- 1 (12-ounce) can SPAM® Classic, cut into ½-inch cubes
- 4 tablespoons brown sugar
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons butter, softened
- 1 cup SKIPPY® creamy peanut butter
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chunks
Instructions
Heat oven to 425°F. Place baking rack on baking sheet. Toss SPAM® classic with 4 tablespoons brown sugar until coated; spread in single layer on baking rack. Bake 10 to 15 minutes or until crispy and golden.
Reduce heat to 350°F. In small bowl, combine flour, baking soda, baking powder and salt. In large bowl, combine butter and peanut butter. Beat with electric mixer until creamy. Beat in ¾ cup sugar, 3/4 cup brown sugar, eggs and vanilla until smooth. On low speed, mix in flour mixture just until combined. Fold in chocolate chunks and SPAM® Classic. Form 2 tablespoons dough into balls. Place on lined baking sheet. Gently flatten each dough ball with bottom of glass. Bake 16 minutes or until golden brown. Makes about 2½ dozen cookies.