Bacon Chocolate Chip Cookies

Oh, yes I did.  I added a full pound of thick cut bacon to a double batch of already decadent, chunky, gooey, homemade chocolate chip cookies.


I decided to respond to the little voice inside my head that was nagging me about not having any dessert posts on the blog.  This is the same voice that encourages me to to add shameful amounts of bacon to all my dishes.  I heeded to that voice…I succumbed…and look what it got me.  Pure bliss, that’s what.

And now I will share it with you.

I will admit, I am not the first to come up with adding bacon to cookies.  There are a few recipes out there on Pinterest for this kind of thing.  BUT…trust me-MINE ARE BETTER.   I don’t know what it is with the capital letters tonight, sorry.  I’m not yelling, I am just feeling really BOLD.  These cookies do that to me.

The thing that makes my cookies so much better than the rest out there is a direct result of another of my life’s philosophies-more is betta.   There’s no skimping on the ingredients in this dough.  In fact, you will find them a little hard to ball up because there’s just a scant amount of dough that holds the crisp bacon and copious amounts of semi-sweet chips together.   Oh, and I make my cookies about 17 times as large as they do elsewhere.    You really can’t argue with that concept can ya?

And…I can’t forget, I have a seeeecret!   You won’t find the method to the best bacon you’ve ever had anywhere else.   That’s right, I know how to make bacon better.  I have friends in high places.  Stay tuned and I’ll let you in on it.  It’s life changing.

So here goes the madness…

First, we make a good, basic dough.   I have all the deets in the handy printable below.  For now, only concern yourself with this beautiful process.

Here’s the creamy, basic dough.

Set that bowl aside to rest.


Grab a pound of thick bacon.  Pour about a cup of cake flour onto a plate and mix in about 1/2 cup of dark brown sugar.   Dredge your bacon in this flour/sugar mixture until thoroughly coated and fry baby, fry.

Hello lovely.  How can I not eat you before putting you into the batter?


My friend Joy tipped me off on dredging bacon in flour before you fry it.  It keeps it from splattering as much and gives it a thick crust.  I just added the sugar to tame down the porky flavor for the cookies, but ya know what?  I don’t actually think you need to do that.  You can skip that step if you prefer to taste more bacon in the cookies.  Whatever makes your life feel complete.

Crumble or dice the bacon and add it to the dough along with 2 bags of semi-sweet chocolate chips.   Yep, that’s 2 bags folks.


I like to turn the dough out on a piece of parchment just so I can get in there and distribute the ingredients evenly throughout the dough.  Just use the tips of your fingers to do this so you don’t overwork the dough and end up with a tight, overly chewy cookie.

Then all you gotta do is make balls about the size of a ping pong ball and place them on a cookie sheet.  Please spread these out really good cause they need alotta room.


Bake these for about 13 minutes at 325 degrees.  When they come out of the oven, let them cool for a few and then transfer them to a cooling rack.


Don’t worry about having an air-tight container to store them in.  They aren’t gonna live that long.


Go ahead and serve one up for yourself.  As a baker, you are responsible for the quality of your product and so you must sample the goods.  It is your lot in life.


If you forget there’s good things in this world, just think of these cookies.


I think I’m out of words.  Here’s the recipe!

Bacon Chocolate Chip Cookies

Yield: 4 doz

Calories per serving: Who's counting?


  • For the bacon pieces:
  • 1 lb thick cut bacon
  • 1 C cake flour
  • 1/2 cup dark brown sugar
  • For the dough:
  • 3 1/2 C all purpose flour
  • 1 C cake flour
  • 1 tsp baking soda
  • 1 1/2 C salted butter, softened to almost melted
  • 1 C granulated white sugar
  • 2 C dark brown sugar
  • 2 Tbs pure vanilla extract
  • 2 extra large eggs
  • 2 egg yolks
  • 2 bags or 4 C semi-sweet chocolate chips


  1. Preheat the oven to 325.
  2. Sift the flour and baking soda together into a large mixing bowl.
  3. In another bowl cream the butter and sugars together.
  4. Add the vanilla, eggs, and yolks to the wet mixture and beat with an electric mixer for a minute or so.
  5. Add the dry ingredients and mix just until combined and set aside.
  6. Mix the cup of flour and half cup of brown sugar on a dinner plate.
  7. Dredge the bacon slices and fry. Drain on paper towels.
  8. Dice or crumble the bacon.
  9. Add the bacon and chips to the dough.
  10. Roll into balls and bake for 13 minutes.
  11. Cool and enjoy.




  1. Shauna, these were definitely to die for. They wouldn’t live long at my house either!

  2. I made the mistake of leaving a plate of these with in kid reach and they didn’t live past breakfast. They loved the bacon! We ‘ve been ruined for regular chocolate chip cookies, they now think they should have bacon in them.

    • So glad I could provide a nutritious bacon packed breakfast for those cute boys of yours Joy. I have to give you props, they wouldn’t be half as good without your bacon trick :)

  3. Very engaging, love the post, and love the bits of bacon with each bite of sweetness. The cookies definitely are the BOMB!

    • Thanks Chaddie. I will have to take the suggestion you made to me today and figure out a way to put bacon in brownies. Hello!

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