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Maple Bacon Whoopie Pies

Maple Bacon Whoopie Pies

adapted from Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes & Dinners, Dishes & Desserts
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Servings 22



  • 4 strips thick-cut bacon reserving the fat
  • 1/2 cup 8 Tablespoons unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 Tablespoons pure maple syrup
  • 1/2 teaspoon Himalayan pink salt finely ground


  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Himalayan pink salt finely ground
  • 1/4 cup 4 Tablespoons unsalted butter, softened
  • 2 Tablespoons bacon fat reserved from frying bacon for the filling
  • 2 Tablespoons coconut oil solid
  • 1 cup light brown sugar lightly packed
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 Tablespoons heavy whipping cream
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract



  • Line a rimmed cookie sheet with parchment paper or aluminum foil (or that weird mix of the two) and lay out the bacon strips on the baking sheet, being careful not to overlap (you may as well bake the whole package and save the rest for another project).
  • Set oven to 400 degrees Fahrenheit and put bacon into cold oven, setting the timer for 20 minutes, being sure to flip bacon about halfway through baking time. Final bake time may vary depending on how crispy you want the bacon to be.
  • When it has reached desired crispness, remove cookie sheet from oven, transfer bacon strips to a paper towel-lined plate, and pour the bacon fat into a jar to save. Let bacon and reserved bacon fat cool.
  • Once cooled, crumble (or cut with kitchen shears) bacon and set aside.
  • In the bowl of a stand mixer fitted with a paddle, beat together the butter and confectioners' sugar for 3 minutes.
  • Add the whipping cream, vanilla, syrup, and pink salt.
  • Remove bowl from mixer and stir in the crumbled bacon.
  • Transfer to an air-tight container and store in the refrigerator.


  • Preheat oven to 375 degrees Fahrenheit. Get out 2 rimmed nonstick cookie sheets and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Beat together the butter, bacon fat, coconut oil, and brown sugar until light and fluffy.
  • Beat in the eggs, one at a time, mixing until fully incorporated.
  • Add the buttermilk, mixing until smooth.
  • In a liquid measuring cup, add the cream, baking soda, and white vinegar, stirring to combine.
  • Turn the stand mixer on low and mix in half of the dry ingredients.
  • Add the cream/baking soda vinegar mix, mixing until combined.
  • Mix in the last of the dry ingredients.
  • Add the vanilla, and beat until well incorporated.
  • Portion out the batter with a small cookie scoop and bake for 8-10 minutes, or until lightly browned on the edges and the tops are springy.
  • Transfer to wire cooling racks immediately. Cool completely.


  • Remove filling from the fridge at least 20 minutes before starting assembly. Stir before starting assembly.
  • Using a pastry bag fitted with a decorating tip, or simply a butter knife, apply filling on the flat side of one cookie/cake. Press the flat side of another cookie/cake and press gently together.
  • Wrap each whoopie pie in a small piece of plastic wrap, or store in an air-tight container. Be aware that they can get spongy in storage and stick together (hence why I prefer wrapping them individually).
  • Best eaten the same day. For longer storage, keep in the refrigerator.