Chocolate Chip Bacon Cookies




About: The name's Alex. I'm currently majoring in Graphic Design at Cal Poly Pomona. When I'm not busy with schoolwork I like to practice hockey, watch some movies, modify my Nerf blasters, play with my Yamaha DTXp...

If you've ever found yourself asking "How can I get more bacon into my life?", this recipe is perfect for you.

I first got this idea when I saw the cookies on an episode of Ace of Cakes. I found a few other recipes online, but I decided to use my favorite chocolate chip recipe, and add bacon.

This recipe yields about 24 cookies.

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Step 1: Ingredients

1 stick of butter
1/2 cup of brown sugar
1/2 cup of granulated sugar
1 egg
3/4 teaspoon vanilla
1 1/8 cups of flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup of chocolate chips
1/2-1 cup of bacon (I used 6 slices and got a little more than half a cup)

hailsteve suggests adding an extra 1/8 cup of flour and an extra 1/4 teaspoon of baking soda for fluffier, less flat, cookies.

Step 2: Bacon Time!

Now it's time to fry up some bacon. This should be pretty simple, just be careful not to burn yourself with any hot grease.

When your bacon is looking done, move it to a plate and use some paper towels to blot the grease. We don't want greasy cookies.

Step 3: Mixing the Butter and Sugar

Before you start mixing up the ingredients, now is a good time to preheat your oven to 375.

Once that's done, throw your stick of butter into the mixing bowl.

Measure out 1/2 cup of brown sugar and add it to the butter in the bowl. Do the same for the (white) granulated sugar, and add it to the bowl, as well.

Mix those up with the beater.

Step 4: Adding an Egg and Vanilla

Crack open the egg, and add it to the mixing bowl. Then measure out 3/4 teaspoon of vanilla and add that to the mixture.

Use the beater to mix up the ingredients.

Step 5: Flour, Baking Soda, and Salt

In another bowl, we need to mix together the flour, baking soda, and salt.

Measure out 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda, and add those to the new bowl. Then measure out the 1 and 1/8 cup of flour, and add it to the new bowl.

Mix everything up with a clean spoon, then add the mixture to the bowl with the rest of the ingredients in it.

Mix up the combined mixture with the beater, once again.

Step 6: Adding Chocolate and Bacon

We ended up not having enough chocolate, so we cut up some Hershey's kisses to get it up to the 1 cup mark. Once you get a full cup of chocolate, add that into the mixture.

Next, we need to cut up our bacon. By now, they should be relatively grease free, and much easier to cut up. Dice them up into chucks, it's easier to do them all at one time. With our 6 slices we ended up getting a little more than 1/2 cup of bacon.

I wouldn't suggest going over a 50:50 ratio of chocolate to bacon.

Add the bacon to the mixture, and mix it up by hand using a spoon.

JockoSadie1 suggests putting the dough into the fridge or freezer for 15-30 minutes to let it rest. I haven't tried it out yet, but these cookies really do flatten out. So, if you have the patience, pop 'em in the fridge.

Step 7: Baking

We'll be baking our cookies at 375 degrees for 9-10 minutes. They might take a little longer, but I'm sure you can figure it out.

Get out some baking sheets, and grease them if need be. We want to keep our scoops of dough to about a tablespoon. The cookies end up flattening out quite a lot, so keep about 2-3 inches between scoops.

Pop them in the oven. To tell when they are done, check that the centers of the cookie aren't gooey. The edges should also be nice and crisp.

Once they're done, pull them out and let them cool.

Step 8: Reactions

I felt that these we're going to be delicious the whole time, and I was right. They turned out great, a nice combination of salty, sweet, and savory.

My sister was hesitant about the idea of sticking bacon in a cookie, but she was pleasantly surprised by the taste.

So far, we're the only people that actually enjoyed them. The most common reaction was people saying "interesting...", while others outright hated them.

I gave some of these as part of a gift for Secret Santa. Thankfully, the recipient found them quite delicious, and he decided to share with everyone else.

Here's a video:

Thanks for reading!

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    69 Discussions


    7 years ago on Introduction

    This tied mikeasaurus's Nanaimo bars as the family's favorite of my 30 days of instructables projects, even though the cookies weren't fully baconized as my wife "accidentally" ate half of the bacon I'd set aside for the cookies (to be fair, I didn't let anyone know in advance what I was planning, so the bacon was fair game). I used the extra flour and baking soda, and the cookies didn't seem to flatten as much as in the original photo (see below), so I think these extras were a good call!

    1 reply

    5 years ago

    4 crispy & less greasy bacon u should try baking it, great 4 adding 2 baked goods


    7 years ago on Step 8

    I just made some and put them in the fridge to set and will bake them shortly after. I am soooo excited!

    They Have to Contail Animal Product, Silly.
    It Is BACON!!! Aka: Meat...
    Unless I Don't Understand Your Comment, You are Wrong..


    Reply 8 years ago on Introduction

    Its simple really. I grow, dehydrateand then grind then grind the habanero peppers into small-sized flakes (not powder). With cookies I just mix the pepper into the dough before actually forming the cookies. I admit I do not measure, I just add until i think it looks like there is enough throughout the batter.

    I make omelets like this, use my bread machine like this, and do it with just about anything else I am mixing/baking. I am sure that any cookie recipe on this sight would be good with them :)


    8 years ago on Introduction

    I think I know why the cookies flattened way out, lack of flour. Flour is what makes up the body and rigidity of the cookie. I noticed in the video that cookies, even though cold, were flopping about. Add an extra 1/8th a cup of flour, and extra 1/4 teaspoon of baking soda. The extra flour helps rigidity and makes the cookies spread less easily, and the baking soda helps maintain the original texture and helps the cookies rise. Basically instead of going out they will go up. This was proven experimentally by me, with great success. Excellent recipe and taste.

    Okay, a few suggestions since I just finished making these.

    First, get your bacon pretty crispy. It's much nicer to encounter the crispy parts than the chewy parts in the final product.

    Second, I wouldn't cook the bacon on the George Foreman. That's what I did and I found that since it didn't really cook in its own grease much, the bacon lost a lot of flavor and it's harder to distinguish in the cookie.

    Third, I had to bake them for about 11-12 minutes to get them cooked thoroughly, but that's probably just my crappy apartment oven.

    Otherwise they're fantastic and I'm gonna get SO fat. :D


    8 years ago on Step 8

    Awesome recipe. I rolled the cookies into balls before baking and they didn't flatten. I also substituted half of the chocolate chips with chopped Turtles (milk chocolate, pecans, cashews and caramel). Thumbs up!

    Thoroughly chilling the dough balls should help keep them from spreading so much.

    My Foreman Grill is the best way that I have found to cook bacon. All the fat drains off and I find it gets crisper that way.

    I was going to get a chocolate/bacon candy bar at the World Market, but now I think that I'll bake cookies instead!

    Suzanne in Orting, WA