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Maple Bacon Chocolate Chip Cookies


When I told my husband the kind of cookies I was making these Maple Bacon Chocolate Chip Cookies, he kind of gave me the stink eye. He then proceeded to eat three once he tasted them.  On the other hand, when I saw this recipe, the ingredients of course made perfect sense to me.  Bacon…chocolate…sweet…salty….heck yeah.

This is a really interesting cookie.  It doesn’t taste like bacon, but because the bacon doesn’t dissolve into the ingredients, you get this lingering, chewy, salty and sweet ending. It’s nice. Have I mentioned how much I love bacon?

I even added more bacon to the recipe so I would have extra to sprinkle on top of the cookie.  However, if you want to disguise the bacon in the cookie, just don’t sprinkle any on top.

The maple smoked bacon really adds and creates an intensity of flavor in this cookie, one I will not soon forget. 

You will love them, I promise.


Cook bacon in a large skillet over medium heat until browned and cooked through. Drain on a paper-towel lined plate and chop finely.


In a medium bowl whisk flour, baking soda and salt.


In a large bowl, using an electric or stand mixer, cream the butter and sugars; about three minutes.  Add egg and maple extract and beat until just blended.  Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, walnuts and bacon.


Drop one large Tablespoon of cookie dough 2-3 inches apart.  Make sure you only do about 6 cookies on a sheet.  If they spread and touch each other, you will have a mess.  Bake 10-12 minutes in a 350 degree oven only until the edges are brown and slightly soft in the center.  Let them finish cooking out of the oven, on the pan.  The edges will get too dark if you leave them in the oven.  Transfer to a wire rack and let completely cool.

Also, I made 3 extra pieces of bacon so I would have enough to sprinkle on the top of the cookie dough.  I also pressed in some extra chocolate chips too.  This is completely optional.


It has bacon in it, so it’s good for breakfast right?

Print Recipe

Maple Bacon Chocolate Chip Cookies

Recipe from: Adapted from Susan Russo | Serves: 16

Ingredients

  • 5 strips maple smoked bacon (8 strips if you want extra to sprinkle on the cookie)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 3/4 teaspoon maple extract
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

  • Cook bacon in a large skillet over medium heat until browned and cooked through. Drain on a paper-towel lined plate and chop finely.
  • In a medium bowl whisk flour, baking soda and salt.
  • In a large bowl, using an electric mixer, cream the butter and sugars; about three minutes. Add egg and maple extract and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, walnuts and bacon.
  • Drop one large Tablespoon of cookie dough 2-3 inches apart. Make sure you only do about 6 cookies on a sheet. If they spread and touch each other, you will have a mess. Bake 10-12 minutes in a 350 degree oven only until the edges are brown and slightly soft in the center. Let them finish cooking out of the oven, on the pan. The edges will get too dark if you leave them in the oven. Transfer to a wire rack and let completely cool.
  • *Also, I made 3 extra pieces of bacon so I would have enough to sprinkle on the top of the cookie dough. I also pressed in some extra chocolate chips too. This is completely optional.
  • **Chilling the dough before baking can also help with the cookies not spreading so much.


Other Bacon Cookies You Might Enjoy:
Bourbon-Bacon Chocolate Chunk Cookies
Peanut Butter Bacon and Dark Chocolate Cookies
Bacon Banana Cookies
Bacon Fat Gingersnaps
Bacon Oatmeal Raisin Cookies

One Year Ago: Unsexy Jewish Food – Noodle Kugel

Comments

  5. I tried a bacon maple cookie a while back and it’s now tied with Nestle’s Toll House chocolate chip cookie recipe for my favorite cookie. I love the juxtaposition of salty and sweet. I also made and sold the maple bacon cookies at the local farmers market. Sure, some people turned up their noses and passed on by, but more people were intrigued by the idea and I soon sold out. My kids, MIL, and SIL were all so freaked out by the idea that I was barely able to get them to try the cookies, LOL. I think you have to not tell people what they are first. Dh agrees that they’re wonderful at least. FIL likes them, but he’s like Mikey and would eat anything.

    Though I’ll probably try this, I have a feeling I’ll like it without the chocolate chips better. It seems the chocolate might just make it too much on the sweet side.

    Reply

  7. I had the same reaction as the Wild Boar at first. Bacon in a cookie? How absurd I thought. Then after looking at the photos, I began to get the desire to at least smell them hot out of the oven, then before I knew it, I was writing my grocery list to get what I need to try them! It’s all about intrigue. I must do it for myself, because we love bacon also. Thanks!

    Reply

  12. I laughed that you get the stink eye from your guy too. Love, love, love bacon – these’ll be great for the big guy and his huntin’ partner when they take off to go “pig” huntin’.

    Reply

  16. I’ve really got to give this bacon and chocolate thing a try!
    I was going to tell you about Kevin’s post at Closet Cooking, too, but looks like others already did. Too funny.
    Really, gotta try it and what better thing to try the combo in first than a ccc!

    Reply

  20. Oh my!! There’s not much I love more than bacon! These look ‘to die for’! I better make these before I start my New Years Resolution. I would not be able to exercise any will power with these in the house!

    Reply

  22. I admit, that when I saw this on Kevin’s website (closet cooking) I crinkled my nose. After reading your post, I am reconsidering. My husband is crazy about bacon, so why not? I’ll scale it down, not tell him what’s in it and see how it goes. Wish me luck!

    Reply

  26. Holy yum! I have to make these for my cookie exchange – so different!

    I made HUGE cinnamon chip cookies for my step-son for his birthday – my secret was to sprinkle course sea salt on the top of each cookie before baking – I may add this step to your recipe. Thanks!

    Reply

  32. Haha. I am always getting emails from my husband that carry links to bacon products–bacon mayo, bacon air freshener, bacon toothpaste–he’s a bit of a bacon freak! So I am about to send him a link to this recipe. I guarantee I will receive a phone call immediately upon his reading it, begging me to make them! It just proves our theory that bacon goes with everything. Thanks, Cathy!

    Reply

  34. So, I don’t know if it’s just my inattentiveness, but when I sat down to make these I noticed that salt is missing from the ingredients list, but it is listed on the steps to making it. Just wondering if that is a typo of sorts, or just my (mild) insanity.

    Reply

  44. Whoa. I just made these by dropping the tablespoons into holiday cookie cutters. They turned out better than I thought! Thanks for the recipe! Yum!

    Reply

  47. Haha. I am always getting emails from my husband that carry links to bacon products–bacon mayo, bacon air freshener, bacon toothpaste–he’s a bit of a bacon freak! So I am about to send him a link to this recipe. I guarantee I will receive a phone call immediately upon his reading it, begging me to make them! It just proves our theory that bacon goes with everything. Thanks, Cathy!

    Reply

  50. Maple syrup is not a substitute for maple extract.  An extract is a concentrated flavoring and is used to add flavor without adding other ingredients.  You would have to add so much maple syrup it would change the consistency of the recipe.

    Reply

  56. I saw a variant of this recipe that had a maple glazing with a piece of bacon for a garnish. It is an interesting combination of flavors…salty bacon and sweet chocolate should go great together.

    I like your site because you include very detailed images of the cooking process, not just the finished product. Very helpful!!

    Reply

  58. If you substitute half of you butter for bacon drippings (I know, gross, but read on) you’d get a more thorough bacon flavor throughout the cookie. I’ve tried making with this and without and the difference is incredible.

    Reply

  59. Great cookie, it’s best the next day more flavor. Pitting sea salt on top before baking and not in cookie gives it a nice over all taste. 🙂 I would make it again but I would play with making it thicker?

    Reply

    • Extract is concentrated so yes, it is not the same and will not yield a maple flavor without it. So sorry, I don’t know of any substitution except another extract…but then you won’t have maple flavor.

      Reply

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