Perfectly crisp and chewy cookies filled and covered with crispy bacon, dark chocolate, and butterscotch chips! Bacon cookies might sound strange, but I promise these will be the best cookies you’ve ever made.
I don’t know who first decided to pair bacon with chocolate, but they were a genius! The combination of smoky, salty, meaty bacon with rich, decadent, sweet chocolate is the best and most intense version of “sweet and salty” that there is, and this Bacon Cookie recipe puts the flavors together perfectly.
To make things even better, we’re adding buttery butterscotch baking chips to these bacon cookies, and baking the cookies with plenty of rich brown sugar. So much flavor should be outlawed! But luckily it isn’t, and you can make this fun cookie recipe at home, whenever you want.
If you love chocolate, be sure to try our Nutella Stuffed Cookies, Double Chocolate Pudding Cookies, and S’Mores Cookies too!
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Why You Will Love This Recipe for Bacon Cookies
- Bacon + Chocolate – I’ve already told you how amazing this combination is, but it bears repeating! These cookies are insanely good. They’re also perfectly soft, dense, and chewy inside, with lightly crispy edges.
- A Unique Recipe – I don’t think your friends have tried these specific cookies yet, so you’ll be a star when you bring a batch to the next girls’ meetup, family party, or event. Everyone will rave about these bacon cookies!
- Step By Step Instructions – Because this cookie recipe is a bit more complicated than say, snickerdoodles or shortbread cookies, we’ve made sure that you have photos of all of the steps, and plenty of useful and helpful baking tips too.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Cookie Dough: The base for these cookies is a simple drop cookie dough made with all the usual ingredients, like flour, eggs, and vanilla. In this recipe we’re using brown sugar rather than granulated sugar, to keep the cookies soft and chewy, and add extra depth of flavor.
- Dark Chocolate: You don’t want your chocolate to be overly sweet, so choose a good quality dark chocolate bar. Chocolate chips can be used instead, but they aren’t ideal for this recipe, as we really want the chocolate to melt into the cookies.
- Butterscotch Chips: These tasty morsels are buttery and sweet, and go perfectly with salty bacon. Just like the chocolate bar, we’ll chop these up so that every bite has some butterscotch in it.
- Bacon: Cook 8 strips of bacon fully, so that they are crispy. We’ll chop these up and add them to the cookie dough and on top of the cookies too.
- Flaky Salt: Sprinkled on top of the cookies after they’re baked, this adds the perfect amount of extra saltiness.
How To Make Bacon Cookies
- Prep the Mix-Ins: Roughly chop the chocolate bar into small pieces. Roughly chop the butterscotch chips. Chop 6 slices of bacon into small pieces about the size of a chocolate chip, and then finely mince the remaining 2 strips of bacon and set aside. The finely minced bacon will be used as a topping on the cookies later.
- Start the Cookie Dough: First, preheat the oven to 350°F/180°C and line baking sheets with parchment paper. Then, combine the butter, brown sugar, egg, and vanilla in a large mixing bowl. Beat with an electric mixer until the mixture is lighter in color and airy in texture.
- Add the Dry Ingredients: Add flour, baking soda, baking powder, and salt to the wet mixture and beat until fully combined, scraping the sides of the bowl as needed.
- Add the Mix-Ins: Fold in the butterscotch chops, half of the chopped chocolate, and the larger bits of bacon.
- Roll: Scoop the cookie dough into large balls of approximately 2-3 tablespoons each. Roll the top of each ball in the remaining chopped chocolate, then place on the prepared cookie sheets, chocolate side up.
- Bake: Bake the cookies in the preheated oven for 10-14 minutes, or until the edges are lightly golden brown. Tap the try on the countertop to settle the cookies a bit. While the cookies are warm, sprinkle the tops with minced bacon and flaky salt. Let cool on the trays until set.
Top Tips
- The melted chocolate on the outside of these cookies makes them really special, and I love how it looks all swirly and delicious! That said, it is optional. You can just add all of the chocolate inside of the cookies instead!
- Use regular bacon rather than thick cut or slab bacon. Thinner slices will cook up crispier and lighter, and give these cookies the best texture.
- This recipe makes 12 large cookies, which is perfect, since they’re best eaten right away.
- I haven’t tested freezing this cookie dough, but I suspect that it would be best to make these cookies right away, since the dough has so many add-ins, the cookies won’t cook properly from frozen.
Storing Tips
Store cooled bacon cookies in an airtight container in the refrigerator for 2-3 days, or in the freezer for 3-4 weeks.
Because these cookies have meat in them, you shouldn’t store them at room temperature.
Other Fun Cookies You Should Bake
- Condensed Milk Cookies
- Half Moon Cookies
- Chocolate Caramel Cookies
- Matcha Crinkle Cookies
- 3 Ingredient Peanut Butter Cookies
FAQs
Yes. Because the cookies contain meat, it’s safest to store them in the fridge. Heat them up in the microwave to get them warm again!
Yes you can. Simply double all of the ingredients and follow the recipe as written. You’ll end up with more delicious bacon cookies, and that will be a good thing.
Bacon Cookies might sound odd, but don’t knock them until you try them! This recipe is amazing, so be sure to save it and make it ASAP.
Bacon Cookies
Ingredients
- 8 strips bacon cooked until crispy
- 3.5 oz dark chocolate bar
- ½ cup butterscotch chips
- ½ cup butter salted
- ½ cup dark brown sugar packed
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¼ cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Flake salt optional
Instructions
- Preheat the oven to 350°F/175°C and prepare one or two baking sheets by lining them with parchment paper.
- Roughly chop the dark chocolate bar. Roughly chop the butterscotch chips. Chop 6 strips of the cooked bacon into small pieces about the size of a chocolate chip. Finely mince the remaining 2 strips of bacon, this will be used as a topping on the cookies later.
- In a large bowl combine the butter, brown sugar, egg, and vanilla. Beat together until the mixture becomes a bit lighter in color and airy in texture.
- Add the flour, baking soda, baking powder, and salt to the butter mixture, and beat until fully combined. Scrape the edges and bottom of the bowl, give the dough one more good mix to ensure everything is evenly combined.
- Add the butterscotch chips, half of the chopped chocolate, and the larger bits of bacon to the cookie dough. Fold everything together.
- Scoop the cookie dough into balls, approximately 2-3 tablespoons of dough for each. Roll the top of each ball into the remaining chopped chocolate, then place onto the prepared cookie sheets. Be sure to leave a good amount of space in between the cookies as they will spread.
- Bake the cookies in the preheated oven for 10-14 minutes, the edges should be lightly golden when done.
- Remove the tray of cookies from the oven, give the tray a couple taps onto the countertop, this will help settle the cookies.
- While the chocolate on the cookies is still melted, sprinkle the tops with the minced bacon, and flake salt. You can also sprinkle additional chopped butterscotch chips on the top as well.
- Let cool until set then serve or store to enjoy later.
Notes
- The melted chocolate on the outside of these cookies makes them really special, and I love how it looks all swirly and delicious! That said, it is optional. You can just add all of the chocolate inside of the cookies instead!
- Use regular bacon rather than thick cut or slab bacon. Thinner slices will cook up crispier and lighter, and give these cookies the best texture.
- This recipe makes 12 large cookies, which is perfect, since they’re best eaten right away.
- Store these cookies in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 weeks.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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