Chocolate Chip Bacon And Caramel Corn Cookies Recipes

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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 CHOCOLATE CHIP COOKIES



Bacon Chocolate Chip Cookies image

Make and share this Bacon Chocolate Chip Cookies recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 25m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 12

3/4 cup butter
2/3 cup brown sugar, packed
2/3 cup granulated sugar
1 teaspoon hazelnut extract (or almond)
1/2 teaspoon vanilla extract
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white chocolate chips
1 cup dark chocolate chips
2 cups cooked bacon, crumbled into bits

Steps:

  • Preheat oven to 350 degrees fahrenheit.
  • Beat together the butter, sugars, flavoring 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.

Nutrition Facts : Calories 6131.6, Fat 319.4, SaturatedFat 174.8, Cholesterol 768.1, Sodium 8879.7, Carbohydrate 727.4, Fiber 18.7, Sugar 469.3, Protein 118

CARAMEL CORN CHOCOLATE BARS



Caramel Corn Chocolate Bars image

Five ingredients are all you'll need to make a pan of these no-bake bars. I've brought these sweet treats to bake sales and office parties for 50 years. Wrapped individually, they're perfect for after-school snacks and long car trips.-Jean Roczniak, Rochester, Minnesota

Provided by Taste of Home

Categories     Desserts     Snacks

Time 45m

Yield 2 dozen.

Number Of Ingredients 5

5 cups caramel corn
1 cup chopped pecans
1 package (10 ounces) miniature marshmallows, divided
1/4 cup butter, cubed
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine caramel corn, pecans and 1 cup marshmallows. In a small heavy saucepan, melt butter over low heat. Add chips and remaining marshmallows; cook and stir until smooth. , Pour over caramel corn mixture; toss to coat. With buttered hands, press into a greased 13-in. x 9-in. pan. Cool. Cut with a serrated knife.

Nutrition Facts : Calories 143 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 52mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

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

CHOCOLATE CHIP-CARAMEL COOKIES



Chocolate Chip-Caramel Cookies image

Soft chewy chocolate and caramel chip cookies to die for!

Provided by Nikki

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 28m

Yield 48

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 ⅓ cups semisweet chocolate morsels
1 ⅓ cups caramel morsels
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, salt, and baking soda in a bowl.
  • Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
  • Drop dough by rounded tablespoons onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 19 g, Cholesterol 17.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 124.9 mg, Sugar 9.1 g

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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