Candied Bacon Chocolate Chip Cookies

After I made those disappointing Bacon Bourbon Brownies, I couldn’t get the thought of a bacon-ey dessert out of my head. Luckily there are plenty of bacon filled desserts out there on the internet. I was so happy when I took my first bite of these cookies. The bacon lends a smokey saltiness that isn’t too overpowering but very well appreciated.

I took these cookies to work and had fun listening to people’s reaction when they saw the label on the ziplock bag. Some people were instantly turned off by the idea of bacon in a cookie. Others were intrigued and a few of them didn’t believe there was actually bacon in them until they took a bite.

I chopped the bacon pretty small so you don’t see huge chunks of bacon. I wanted them to be about the same size as a chocolate chip and I think that size worked well. You could definitely use larger chunks to get more of a wow-factor just by looking at the cookies.

Two Years Ago: Spicy Sweet Pretzel Party Mix
Three Years Ago: Alton Brown’s Overnight Cinnamon Rolls
Four Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers

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Candied Bacon Chocolate Chip Cookies

Bacon in chocolate chip cookies?!? It's seriously delicious.

Yield: 4 dozen cookies

Ingredients:

For the candied Bacon
6 slices thick-cut bacon
1/2 cup brown sugar

For the Cookies
2 1/4 cups flour
1/2 tsp baking soda
3/4 cup butter, melted
1/2 cup white sugar
1 cup brown sugar
1 Tbsp vanilla
1 egg
1 egg yolk
2 cups chocolate chips

Directions:

For the Bacon
Preheat oven to 350 degrees. Place bacon in a single layer on a foil lined sheet.

Sprinkle brown sugar on top of bacon strips. Bake for 18-25 minutes or until crispy, making sure to turn bacon over after 10 minutes.

Remove from oven and place on a wire rack for cooling. Once bacon has cooled chop it finely.

For the Cookies
Reduce oven temperature to 325 degrees.

Sift flour and baking soda.

In a medium bowl, cream butter with the white and brown sugar. Add vanilla, egg, and egg yolk to the bowl and beat until light and creamy. Add flour mixture and mix well.

Add diced candied bacon and chocolate chips and stir until just combined.

Place tablespoon sized balls of dough on a parchment lined cookie sheet and bake for 13-15 minutes or until edges are brown. Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack.

Recipe from Tablespoon, as seen on Fake Ginger

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21 Responses to “Layered Marshmallow Brownies”

  1. #
    1
    Xiaolu — March 3, 2010 at 1:24 pm

    Oh these look so yummy! Love the crackly looking top.

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    2
    yumventures — March 3, 2010 at 1:59 pm

    They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!

  3. #
    3
    KRISTINA CIPOLLA PHOTOGRAPHY — March 3, 2010 at 3:15 pm

    AH…these look heavenly….mmm…thanks for sharing! πŸ™‚

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    4
    bakingblonde — March 3, 2010 at 3:18 pm

    Wow, those look great! I love those

  5. #
    5
    KV — March 3, 2010 at 4:42 pm

    I’m not sure it is possible to be “too sweet” but these look very good!

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    6
    Miss Yunks — March 3, 2010 at 6:18 pm

    These looks so good! Can’t wait to try!

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    7
    MemΓ³ria — March 3, 2010 at 6:26 pm

    I’m not crazy about marshmallows, but these brownies look amazing!!

  8. #
    8
    Justin — March 3, 2010 at 6:26 pm

    “nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.

  9. #
    9
    Kristen — March 3, 2010 at 10:20 pm

    MMMMMMM those sound awesome!!

  10. #
    10
    Candi — March 3, 2010 at 10:26 pm

    oh my word! those look delicious!

  11. #
    11
    CB — March 3, 2010 at 10:38 pm

    I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you πŸ˜›

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    12
    Brisbane Baker — March 4, 2010 at 12:14 am

    Blaspemy!! Nothing is TOO sweet πŸ™‚

    I love these! Might give em a go when a occasion comes up πŸ˜€

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    13
    Brisbane Baker — March 4, 2010 at 12:17 am

    This comment has been removed by the author.

  14. #
    14
    nutmegnanny — March 4, 2010 at 9:44 pm

    These look awesome! I would love to have one of these sitting in my kitchen right now πŸ™‚

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    15
    Ashley — March 4, 2010 at 11:08 pm

    These look AMAZING! I feel like I need to go to the gym just looking at them. πŸ™‚

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    Erin — March 5, 2010 at 2:57 am

    These look delicious! I love anything with marshmallows!

  17. #
    17
    Kat — March 5, 2010 at 3:39 am

    I wish I could reach through the computer and grab these! They look awesome!!

  18. #
    18
    Ingrid — March 6, 2010 at 6:52 pm

    I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.

    That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.
    ~ingrid

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    19
    Jes — March 11, 2010 at 5:50 am

    Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)

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    20
    Caryn — April 17, 2013 at 7:28 pm

    I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?

    • beantownbaker — April 18th, 2013 @ 11:28 am

      I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.

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