Candied Bacon Chocolate Chip Cookies
Candied bacon chocolate chip cookies are my new favorite thing! Who doesn’t love chocolate chip cookies or bacon? Combining the two just seemed genius.
Nathan and a friend of mine are constantly asking me to add bacon to my recipes or find new ways to include bacon in dinner for them. These cookies just seemed like a natural idea. I’ve started wrapping my meatloaf in bacon because of them. I’m going to try wrapping asparagus in bacon as well, after I found a great recipe for it.
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Candied Bacon Chocolate Chip Cookies
Bacon, pepper-crusted, thick cut, 12 strips
½ cup brown sugar
Preheat the oven to 350 degrees.
Cover a cookie sheet in foil and spray with a non-stick cooking spray.
Add the brown sugar to a bowl and dredge each piece of bacon in it, until evenly coated. Spread each piece of bacon out on the cookie sheet and bake for 20 minutes, or until crispy. I’ve been told to just sprinkle the brown sugar on top of bacon when I first learned to candy it. The thing I dislike about this is that it doesn’t coat the bacon evenly, and takes away from the idea of candying it. Dredging it in a bowl of brown sugar is an extra step, but for even coating and cooking, it is absolutely worth the effort.
Allow the bacon to cool completely before chopping, and set aside to be added to cookie dough later.
1 cup butter (2 sticks), softened
1 cup white sugar
3 cups flour
1 cup brown sugar
½ teaspoon baking soda
¼ teaspoon baking powder
1 bag semi-sweet chocolate chips
2 teaspoons vanilla extract
In a stand mixer cream the butter and sugar together.
Add in the eggs, one at a time.
One cup at a time, add in the flour until well combined. Continue with the remaining ingredients. End with the chocolate chips and cooled bacon that has been chopped.
Spray a cookie sheet with a non-stick cooking spray with flour. Bake the cookies for ten minutes, until golden brown.
Once they are out of the oven, transfer to a cooling rack and allow to cool before eating. These are a very soft cookie to start with, so allowing to cool is definitely a must! Otherwise the cookies will become crumbs.
I’ve included a link to my favorite stand mixer. If you bake or are just getting into baking, I recommend that mixer. It is an essential in every good kitchen, as far as I am concerned. They last forever, and that makes them worth the money to me.
I know most recipes for chocolate chip cookies call for two cups. I have always found that odd, and I just use a full package, which is reflected in my recipes. The two cup measurement has always puzzled me because it just seems like a waste to open a package and have extra every time. When I look in my pantry and count the bags of chocolate chips, I know that is the number of cookie recipes I can make. It is easier that way, I think. Plus, how can I go wrong with more chocolate chips? I feel like that is just impossible!
Allowing the bacon to cool before chopping and adding to the cookie dough is essential. I used pepper crusted bacon, but regular bacon can be used just as easily. For me the pepper added to the sweet and savory contrast. Thick cut bacon is essential. Thinner cut bacon always burns when I candy it, and the cookies don’t have a real bacon “pop” of flavor to them. I’ve found it lacks without the thick cut bacon.
I hope you’ve enjoyed this recipe as much as I have! If you have tried it, feel free to let me know your thoughts in the comments. If you are looking for another great chocolate chip cookie recipe, check out my zucchini chocolate chip cookies as well. Keep an eye out for other cookie recipes coming soon! I’m going on a baking spree this week, and will be sharing with you as I go.
Check out my other dessert recipes!
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