Maple-Glazed Bacon Cookie Recipe

Maple-Glazed Bacon Cookie Recipe
Antonis Achillelos

Even though we know it’s not the most nutritious choice, we’ve been known to sneak cookies for breakfast. This cookie was an attempt to legitimize that surreptitious early-morning dessert eating. Bacon and maple syrup are a classic pairing, and we were happy to discover that they also work and play well with others in a chocolate chip cookie. We don’t call for any particular style of bacon — use your favorite type or experiment.

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15
Servings
287
Calories Per Serving
Deliver Ingredients

Ingredients

For the maple-glazed bacon

  • 8 strips bacon
  • 2 Tablespoons pure maple syrup

For the cookie

  • 2 1/4 Cups unbleached all-purpose flour
  • 1/2 Teaspoon baking soda
  • 3/4 Teaspoons salt
  • 1/2 Cup unsalted butter, room temperature
  • 1/2 Cup sugar
  • 6 Tablespoons packed dark brown sugar
  • 1 egg
  • 6 Tablespoons pure maple syrup
  • 1 Cup semisweet chocolate chips

Directions

For the maple-glazed bacon

Make the maple bacon. Preheat the oven to 375 degrees. Line a baking sheet with foil and place a wire rack on top. Lay the bacon strips on the wire rack. Using a pastry brush or a spoon, spread or drizzle half of the maple syrup evenly over the bacon, then turn the strips over and evenly coat the other side with the remaining syrup. Bake for 10 to 20 minutes, until cooked through and crisp, turning halfway through the baking time. The cooking time will depend on the thickness of the bacon. Let the bacon cool completely on the wire rack, then chop it into bite-size pieces. Set aside.

For the cookie

Set the oven to 350 degrees. Adjust the racks so they divide the oven into thirds. Line 2 baking sheets with parchment paper.

Whisk together the flour, baking soda, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg, and mix until completely combined. With the mixer still running, drizzle in the maple syrup and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips and prepared bacon and mix on low speed until evenly distributed. The dough should be thick and sticky. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.)

Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 inches apart. Dampen the palm of your hand and flatten each cookie until about ½-inch thick.

Bake for 18 to 20 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.

When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.

Nutritional Facts

Total Fat
7g
10%
Sugar
14g
16%
Saturated Fat
3g
13%
Carbohydrate, by difference
51g
39%
Protein
5g
11%
Vitamin A, RAE
42µg
6%
Calcium, Ca
42mg
4%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
75µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
61mg
9%
Selenium, Se
12µg
22%
Sodium, Na
88mg
6%
Water
7g
0%

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.