Recipe by Pixie's Kitchen
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.
Top Review by Diana Johnson || EatingRichly.com
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.
- 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
Directions See How It's Made
- 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.