Prep 30 mins
Cook 1 hr 10 mins
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.
- 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)
Maple cinnamon glaze
- 2 cups powdered sugar
- 1 tablespoon maple extract
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 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.
I wasn't sure about these with all the different flavors, but it worked pretty well. I followed the suggestions for the extra butter and egg to keep them from being too dry. I also forgot the cinnamon in the glaze. A couple things I'd do differently if I made these again: 1. Try and get the bacon crispy. I used the bagged bacon pieces (real bacon) for salad. The flavor is pretty good but we didn't like how soft/chewy they are and wished they were crispy. 2. Use real maple syrup rather than maple extract in the glaze. It tasted artificial to us.
I'm a real bacon addict, so I was excited to find this bacon-chocolate chip cookie recipe. The cookies came out nice and moist, and the maple glaze was yummy, but the flavor of the bacon with the cookies wasn't as good as I expected. Even though I had blotted the bacon to get out all the extra fat, the cookies still had an oily taste, and after tasting them I guess having bacon mixed with chocolate in cookies isn't my favorite. However, the kids loved them, so I'm giving the recipe 4 stars. Glad I tried them, though.