1. 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!

  2. 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! 🙂

    • 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.

  3. 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. 🙂

  4. 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.

  5. Jenny

    5 stars
    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!)

    • 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.

  6. Adrienne

    Great recipie! I tried these last night and they turned out amazing! Next time I’m going to replace the the walnuts for pecans.

  7. Dawne

    5 stars
    Carrie, thank you for this recipe – these are pretty darned awesome! On my second batch I made a couple of teeny subs – I don’t care for nuts in cookies, so I replaced them with a half cup of Skor chips, and before I put them in the oven I “finished” them with a touch of smoked sea salt on top. Omygoodness…!!! Reach around and give yourself a HUGE pat on the back for giving us such a winner!!! They’ll be made often, that I know 🙂

  8. stephanie cantu

    4 stars
    i wanted to make some bacon chocolate chip cookies that i could cut up and put in between a buttercream cake. do you think these would be good for that? or should i try a crispier recipe?

    • Ooooh, interesting idea! I would say that if you make sure they’re on the more well done side, it will probably be okay. How long will the cake sit assembled before being eaten? That’s the only concern I would have–the longer the cookies are in the buttercream, the softer they’ll get.

      I’d love to hear how this endeavor works out!

  9. Wendy H

    I’m looking forward to making these but it seems like that between the butter and bacon fat, there’s a lot of oil in these. Do they come out greasy at all? Thank you

  10. Kalena Sue

    I made the dough tonight to bake tomorrow for work. I used all butter no bacon fat. Cut bacon finely and rendered till crispy golden. My husband tried a dough ball ( he does this every time I make cookie ) and his expression went confused to happy. Lol. Will let you know how they are received at work

  11. Susi Matthews

    5 stars
    I am late to this party but I’m making these now for a bake sale (later today!)

    I’ve never made bacon chocolate chip cookies before and looked through many recipes before finding your’s. It looks like the right “chemistry” to me so here goes!

    But since I don’t have walnuts, I’m using pecans.

  12. Susi Matthews

    They really did! One guy sort of turned up his nose at the idea until I gave him a little sample and then he was “OMG! I love how crispy they are. Next time, I’m going to try them with oatmeal and see how that affects the taste and texture.

  13. Chrissie

    4 stars
    I just made these today. They look just like your pictures. I was a little disappointed. They taste very good but I didn’t really taste the bacon or the cayenne pepper. I made the dough two days ahead of time and kept it in the fridge. I don’t think that should of had any effect on the flavor. Next time I will weigh the bacon after I try it and add a little more cayenne pepper.

    • I’m sorry that you were disappointed! The cayenne is subtle and gives a little twist to the flavor, but I always felt the bacon was pretty forward in flavor. I can’t see how keeping it in the fridge changed the flavor–I don’t think that’s the culprit. The recipe should be able to hold with more bacon, if you want to try that. Let me know what you think if you do try it again.

    • Cyndi

      5 stars
      I made it as the recipe said, the first time. The second time I doubled the cayenne because I thought my cayenne was a little out dated and flat. I also added more bacon and I always use Wright cherry wood smoked bacon. I also made the dough and refrigerated it over night. I’ve even frozen it with excellent results. These are a big hit with my husband and his friends. Tonight I used Wright cowboy rub bacon it’s Smokey, spicy, sweet thick cut bacon and used the rendered bacon grease with the spices including annatto. It was a soft reddish orange color with amazing flavor. I think the secret is the good quality bacon and chocolate chips which for me is Wright bacon and Ghirardelli chocolate

  14. Sarah

    Did you mean 1 cup of softened butter? Or just a half cup? Because it’s written as 1/2 c 8 Tablespoons in the recipe. I wasnt sure if you were just clarifying that a half cup is 8 tablespoons, or you were adding on the 8 T and just didnt combine them in the ingredients list?? Lol i’ve made these for the last couple years for christmas(and theyre delicious!!) but i cant for the life of me remember if i just went with a half cup or 1 cup XD

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