Bacon Cookies Recipes

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PEANUT BUTTER BACON COOKIES



Peanut Butter Bacon Cookies image

Peanut butter and bacon combine to make these delicious treats! My husband thought the recipe sounded like a waste of perfectly good bacon but loved the outcome and requests them often.

Provided by cc51

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 24

Number Of Ingredients 7

1 cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon baking soda
7 slices cooked and diced bacon
2 tablespoons white sugar, or as needed

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.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 10.3 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 105.5 mg, Sugar 9.1 g

BACON BREAKFAST COOKIES



Bacon Breakfast Cookies image

I tried this breakfast cookie recipe when I was a 4-H leader. Chock-full of bacon, cornflakes and raisins, they're a handy breakfast on the go. -Louise Gangwish, Shelton, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

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.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BACON COOKIES



Bacon Cookies image

Pliable chewy Bacon Cookies with a touch of maple. You must keep your eyes on these during the last couple of minutes. They get brown significantly faster during the end of baking. Slice Bacon into small pieces before frying then you won't have to crumble it. Press the Bacon between layers of paper towels when cool enough. You will have a buttery cookie with Bacon and not a Bacon grease cookie.

Provided by Gina Rae Vinson

Categories     Drop Cookies

Time 22m

Yield 36 cookies

Number Of Ingredients 9

1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
4 teaspoons maple syrup
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 lb bacon, cooked until crispy, crumbled and well drained

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.

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES



Peanut Butter-Chocolate Chip-Bacon Cookies image

Provided by Food Network Kitchen

Time 45m

Yield 12 cookies

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
Pinch of chipotle or ancho chile powder
1/4 teaspoon kosher salt
5 strips bacon (1/3 pound)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup roughly chopped honey- roasted peanuts
1/3 cup bittersweet or semisweet chocolate chips

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.

BACON CHOCOLATE CHIP COOKIES



Bacon Chocolate Chip Cookies image

As a Southerner, I know that you should never, ever waste rendered bacon fat. So naturally I had to try and incorporate that liquid gold into one of my favorite foods: chocolate chip cookies. Over time, this evolved into actually putting the bacon into the cookie as well, which adds some extra crunch alongside the chocolate chips. While bacon fat can cause cookies to get very thin and crispy, the addition of molasses, cornstarch and an egg yolk help ensure that these cookies stay soft and chewy long after they've come out of the oven.

Provided by Sarah Holden

Categories     dessert

Time 1h45m

Yield 36 cookies

Number Of Ingredients 13

9 slices thick-cut bacon, about 3/4 pound
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cubed and at room temperature, plus more melted if needed
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons molasses
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

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).

BACON POTATO-CHIP CHOCOLATE COOKIE



Bacon Potato-Chip Chocolate Cookie image

In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon pieces and potato chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes 20

Number Of Ingredients 11

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (1/2 cup)
3/4 cup chopped dark chocolate (4 ounces)
2 cups coarsely crushed salted potato chips

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.
  • Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.
  • Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.

CHOCOLATE-CHOCOLATE CHIP BACON COOKIES



Chocolate-Chocolate Chip Bacon Cookies image

The best of both worlds! Sweet, savory, and absolutely delicious.

Provided by MegPie

Categories     Meat and Poultry Recipes     Pork

Time 32m

Yield 36

Number Of Ingredients 10

6 slices maple-cured bacon, chopped
1 ½ cups white sugar
1 cup softened butter
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semi-sweet chocolate chunks

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.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 20.9 g, Cholesterol 25.6 mg, Fat 9.3 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 5.4 g, Sodium 119.4 mg, Sugar 14.1 g

BACON BANANA COOKIES



Bacon Banana Cookies image

Provided by Libbie Summers

Categories     Cookies     Mixer     Fruit     Dessert     Bake     Kid-Friendly     Tropical Fruit     Banana     Meat     Bacon     Party     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Yields 30 cookies

Number Of Ingredients 11

2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 bananas, mashed (about 1 1/3 cups)
1/2 pound bacon, cooked crisp, chopped

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.
  • In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
  • Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
  • Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.

BACON CHOCOLATE CHIP COOKIES



Bacon Chocolate Chip Cookies image

Taken from the blog spot neverbashfulwithbutter. My brother found these and wanted me to make them for him, sounds interesting and the flavors may really work together, I wanted to put them on here to obtain nutritional info and to share the yummy weirdness.

Provided by Pixies Kitchen

Categories     Dessert

Time 1h40m

Yield 60 cookies

Number Of Ingredients 16

3/4 cup butter (It has been suggested that using 1 full cup of butter works best due to cookie dough dryness)
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut extract
1/2 teaspoon vanilla extract
1 egg (It has been suggested that using 2 eggs works best due to cookie dough dryness)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
2 cups bacon bits (if preferred, you can separate the dough into two parts and only make half of the dough into bacon c)
2 cups powdered sugar
1 tablespoon maple extract
1 teaspoon vanilla extract
1 teaspoon cinnamon

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.

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  • Turn the dough out onto a lightly floured work surface and roll out to a 1/4-inch thickness. With a 2-inch round cookie cutter, cut out treats and transfer to the prepared baking sheets. Press all the scraps together, kneading once or twice, then roll out to 1/4-inch thickness and cut out more treats; repeat if necessary.


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2014-10-09 Line a rimmed baking sheet with parchment and set wire rack on the lined baking sheet. Lightly spray the wire rack with non-stick cooking spray. Arrange bacon in a single layer on the wire rack. Brush 1 tablespoon of maple syrup evenly over the slices. Cook the bacon for 10 minutes in the oven, then flip the slices, and brush the other side ...
From kitchenkonfidence.com


MAPLE BACON PANCAKE COOKIES - THE NOVICE CHEF
2021-01-26 Preheat the oven to 325°F. While that’s heating up, line two cookie sheets with parchment paper or silicone baking mats. Set aside. Beat the ingredients. Using a stand mixer or electric beaters, beat the butter with both sugars. Then, add the vanilla, maple extract and eggs.
From thenovicechefblog.com


CRISPY CHEDDAR BACON COOKIES - THE MIDNIGHT BAKER
2013-11-29 Add remaining ingredients and mix well. Shape into 24 balls and place on ungreased baking sheets. Flatten balls with the palm of your hand until they are about 1/4 to 1/2-inch thick. Bake at 350 degrees F for 15-20 minutes or until golden brown along the edges.
From bakeatmidnite.com


BACON EGG & CHEESE BREAKFAST COOKIES - BREAKFAST ON THE GO!
While the bacon is cooking Pre-heat over to 375’°. In a large bowl, beat eggs, egg white liquid, and ¾ of the cheese. In a seperate bowl combine flour, baking powder, and salt. Then add the dry mixture into the eggs and stir until well combined. Cut/break the bacon up into small pieces and fold into the egg mixture.
From adashofmacros.com


PEANUT BUTTER AND BACON COOKIES - JO COOKS
Instructions. Preheat oven to 350 F degrees. In the bowl of your mixer, add the brown sugar, white sugar and peanut butter. Mix this for 2 minutes then add the egg and baking soda. Mix for another 2 minutes. Add the bacon and mix the bacon in using a …
From jocooks.com


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