Bacon Cookies Recipes

Steps:

• In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
• In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
• Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
• Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
• Preheat the oven to 350 degrees F.
• Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
• Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
• Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
• Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

Steps:

• Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
• While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
• Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
• Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
• Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
• Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
• Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
• Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
• While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
• When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
• Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
• Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.

Steps:

• In a large mixing bowl, beat together butter, brown sugar and sugar until fluffy.
• Stir in eggs and maple syrup and beat for 1 more minute.
• In a small bowl, combine flour, baking soda and salt and add in batches to mixing bowl. Beat just long enough to incorporate.
• Stir in the bacon pieces by hand.
• Drop by tablespoons 2 inches apart onto cookie sheets.
• Bake at 375 degrees for 7-10 minutes, until golden brown.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
• Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
• Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
• Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
• Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Steps:

• An important note- Be sure to use real bacon bits, not Bacos *See large print at the bottom of this post*.
• Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible.
• Preheat oven to 350 degrees fahrenheit.
• Beat together the butter, sugars, flavouring and eggs until creamy.
• In another bowl, sift together the dry ingredients.
• Add the dry ingredients to the butter mixture and stir together.
• Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour.
• Add in chocolate chips and bacon bits. Stir until well integrated.
• Place dough on a sheet of waxed paper and refrigerate at least an hour.
• Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls.
• Set dough balls about 2 inches apart on.
• an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
• Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
• Maple cinnamon glaze Reipe.
• 2 cups powdered sugar.
• 1 tablespoon maple extract.
• 1 teaspoon vanilla extract.
• 1 teaspoon cinnamon (It has been suggested that 1 teaspoon may be a bit much, so go ahead and add to taste).
• Enough water to make a thick glaze.
• Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
• Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.
• Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.