Oct 13 2013

Bacon Chocolate Chip Cookies

There was a time in my life when I believed that bacon didn’t belong in desserts. I know, it’s unimaginable. My first foray into bacon-laden sweets was a batch of chocolate chip cookies. I chopped some bacon up, added it to the batter, held my breath, and hoped for the best. This was a turning point in my life.

Bacon Chocolate Chip Cookies

I agree that bacon can be over-used. Like any other trendy ingredient, there are times when the line should be drawn. Bacon lip balm? I don’t think so. And that bacon air freshener a friend bought my husband for his car? Makes me gag. But there’s just something about this salty meat that, when used appropriately, brings a perfect balance to a treat that may otherwise be too sweet. Equilibrium is achieved, and bliss is attained.

Bacon Chocolate Chip Cookies

I have been operating under the false memory that I have already talked about Bacon Chocolate Chip Cookies on this blog. When I begged my husband to bake me some cookies and asked if I could shoot some photos of them to spiff up the old post, he agreed. But my search turned up empty–this post did not exist. How could this be?! Something so fundamental, something so formative in future bacon confections, was nowhere to be found?! This must be remedied immediately!

Bacon Chocolate Chip Cookies

You can take this up to 11 by candying the bacon first, but I really love the simplicity of this execution. It’s a great gateway dessert to future dabbling with bacon in your baking. Don’t say I didn’t warn you!

Bacon Chocolate Chip Cookies

5.0 from 1 reviews
Bacon Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: cookie
Serves: 40
  • 2¼ cups unbleached all-purpose flour
  • ¾ teaspoon Himalayan pink salt
  • 1 teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • ½ cup (8 Tablespoons) butter, softened
  • ½ cup solid bacon fat (reserved from cooking bacon; you may need to save this from a few batches in an air-tight container in your refrigerator before baking these cookies; I always have a jar of bacon fat on hand)
  • ¾ cup organic sugar
  • ¾ cup light brown sugar, lightly packed
  • 2 large cage free eggs
  • 1½ teaspoons vanilla bean paste
  • 1 cup chopped walnuts
  • 2 cups milk chocolate chips
  • ½ pound certified humane bacon strips, cooked and chopped
  1. Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, salt, baking soda, and cayenne. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, bacon fat, and sugars until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, mixing until the first is fully incorporated before adding the next. Scrape down the sides in between.
  5. Stir in the vanilla bean paste.
  6. With the mixer on medium low, slowly add the flour mixture, beating until just combined.
  7. Remove from mixer and stir in the walnuts, chocolate chips, and bacon by hand, mixing until just incorporated.
  8. Portion out the dough with a #40 cookie scoop, placing about 8 per sheet to allow enough room for spreading.
  9. Bake for 10-12 minutes, or until the edges are browned and the tops are lightly browned.
  10. Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.


About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


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  1. J Timothy Quirk

    Bacon chocolate chip cookies. Now that IS awesome!

  2. Bonnie

    This sounds like heaven! bacon in chocolate chip cookies? You’re a genius! Can’t wait to try this.

  3. Jess

    I have never even thought of adding bacon to chocolate chip cookies – but it sounds just about perfect. I am definitely going to try these.

    And the pictures are so pretty!

    1. Carrie @ poet in the pantry

      Thank you! Let me know what you think of them–and then you can try some of my other bacon-laden desserts already on the blog. :)

  4. Ari @ Ari's Menu

    I think I just died a little. Also, I feel like if I were on death row, these would be in high consideration for my last “meal”. Is that weird to say? They just look THAT GOOD.

    1. Carrie @ poet in the pantry

      That’s a pretty awesome compliment–thank you! :)

  5. Sarah @mamasarahjane

    These sound amazing! I love that you added cayenne pepper as well, I definitely need to try these out. I guess we both had bacon + sweets on our minds this week! :)

    1. Carrie @ poet in the pantry

      Hehe! Like I said, bacon balances sweets perfectly. The cayenne just gives it a whole other dimension. It’s not hot, but it does make it more interesting. If you didn’t know cayenne was in there, you’d be wondering about that subtle spice you detect. It’s pretty awesome.

  6. Alicia

    Umm, wow! My heart may have skipped a beat when I saw this post. Yum. And I have nearly enough bacon fat – I think these cookies are in my near future. :)

    1. Carrie @ poet in the pantry

      Aha! Something wonderful to use all that lovely liquid gold from your bacon for!

  7. Wendy

    Wow. Bacon and chocolate chips… and a cookie? AH-mazing. I can’t wait to try it!

    1. Carrie @ poet in the pantry

      Let me know what you think of them! I’m pretty proud of this recipe!

  8. Kim (Feed Me, Seymour)

    Bacon is definitely allowed in desserts. Although I can see how the addition of something used in mostly savory methods can play with the mind. However, chocolate chip cookies with bacon? Um, yes. A million times over, yes.

  9. Michelle Brennan

    mmmmmmm…..Like my daughter says “why did God make pigs taste so good?’

  10. Jenny

    I am bowing to you, oh master of the cookies!! These are SOOOO yummy looking. I almost licked my screen! (Fenway actually DID lick the screen, he really wanted one!)

  11. Lilia

    I don’t eat bacon so I don’t have bacon drippings (these are for a friend). Could I use lard instead?

    1. Carrie @ poet in the pantry

      Absolutely! Lard is just a more refined version of piggy fat. If you can find one that’s non-hydrogenated, do try for better quality. Good luck!

  12. Marcia

    Question: if storing these cookies, do they need to be refrigerated?

    1. Carrie @ poet in the pantry

      Excellent question! I have not refrigerated them when storing, but if you’re concerned, it certainly wouldn’t hurt. I’ve left them on the counter up to 3 days (they tend not to last long anyway–get gobbled right up!). But I also live in New England. If it’s exceptionally hot where you are, you may want to err on the side of caution.

  13. Mysti

    Don’t know if I overlooked, but I presume the butter is softened?? In process of making!

    1. Carrie @ poet in the pantry

      I apologize for that omission! Yes, the butter should be softened, but not too much. If you’re in a hurry, cutting it into small chunks will help move things along. Enjoy!

  14. Mysti

    Awesome, thanks for fast reply.

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