Maple-Bacon Chocolate Chip Cookies Recipe - Allrecipes.com
Maple-Bacon Chocolate Chip Cookies Recipe
  • READY IN 40 mins

Maple-Bacon Chocolate Chip Cookies

Recipe by  

"This recipe was born out of a challenge to include bacon in a cookie batter. While that has been done before, the inclusion of chocolate chips and maple together in a whipped batter make this a sweet-yet-savory chewy cookie treat!"

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Ingredients Edit and Save

Original recipe makes 24 cookies Change Servings

Directions

  1. 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.
  2. 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.
  3. Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2011

this is a good base recipe however I highly recommend you do the following add 1/2 cup of flour (2 1/2 cups of flour total), add 1/2 tsp of baking powder (1 1/2 tsp of baking powder total), add a tablespoon of bacon grease (reduce butter to 3/4 c of butter), and add 1/4 c of bacon (1/2 cup of bacon total). also its really important to have this batter chilled so it doesn't spread when you bake it. my friends LOVED my cookies. i hope this helps people out.

 
Most Helpful Critical Review
Mar 02, 2010

These are good, but there really isn't much bacon flavor which is what i was hoping for. I might try them again and either put more bacon, or perhaps bacon on top. The actual cookie part wasn't the greatest either. I don't mean to sound completely negative. The idea is great and the maple extract was an excellent addition. If I do try these again, I'll tweak them a bit, but I appreciate the discovery!

 
Feb 02, 2009

Okay, let me first say that the only real issue I had with this recipe didn't involve the bacon! :) It was something like eating a chocolate chip pancake with syrup and a side of bacon. I wasn't put off by it, at all. Just make sure to cook the bacon crisp, crumble and drain well. However, I had to add more flour to this recipe. There isn't a high enough chip/dough ratio as written, to help hold the dough(only I used a mix of white and milk chocolate chips) and my first batch spread so much they LOOKED like the aforementioned pancakes. :) So, I just added another 1/4 cup flour, remixed and refrigerated it for a bit. The rest of the cookies were fine. Even though, as written, these just weren't the right consistency, I'm still giving it a 4 because the flavor which, to be honest, is likely what most folks will question, was good. A very rich cookie with a fun "don't tell them" ingredient. :)

 
May 25, 2009

These were very good. A few changes that I made: First, I candied my bacon. Lay out 5 strips of bacon on a foil-lined cookie sheet (preferably one with sides) and sprinkle with light brown sugar (about 2tsp per piece of bacon.) Bake at 400 degrees, turning once. Once the candied bacon is cool, crumble into bits. Also, I could not find maple extract in my grocery store, so I used pure maple syrup that had been infused with cinnamon. It made the batter delicious! Lastly, I did not have a stand mixer available when I made these, so I made them by hand. I let my butter get extremely soft, then whipped it with a whisk for several minutes until it got very light in color. Then added the other ingredients as called for. There is a high fat to flour ratio in this recipe, especially with the bacon in it (even if you drain the bacon, there will still be a bit of grease that will get in the batter) so these cookies spread out quite a bit and get very flat. Next time I might add a little more flour to try and even out the fat/flour ratio. Overall, a good (and very different!) cookie.

 
Dec 28, 2010

So I love this cookie recipe. With a few adjustments they were exactly what cookie should be. Slightly crisp on the outside and soft and chewy on the inside. I added 1/2 cup of flour and 1/2 teaspoon of baking powder, this controlled the overspread of the cookie. I also used a lot more bacon and chocolate than called for. Instead of using the maple extract I just smothered the bacon in maple syrup and brown sugar when I cooked it.

 
Jul 06, 2010

The only issue with this was that the recipe simply did not call for enough bacon. If you didn't crumble it enough, the bacon bits were few and far apart. I would use equal parts chocolate chips and bacon. :D GO BACON!

 
Feb 04, 2009

These are good as a novelty cookie. The maple extract added a very nice aroma. Although I followed the recipe to the letter, the cookies spread more than my normal recipe for chocolate chip cookies, so I made the rest of the cookies smaller after the first batch was done. I chopped the bacon into bacon bit size. You really could not taste the bacon in the final product.

 
Jul 15, 2011

I added butterscotch chips in place of the maple flavoring and my husband said they were great. Also, if you crisp the bacon and drain it very well, the cookies will be fluffier.

 

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Nutrition

  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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