Candied Bacon Chocolate Chip Cookies


Preparation info

  • Difficulty


  • Makes

    2 dozen

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Some people prefer nuts in their chocolate chip cookies. I prefer candied bacon. This was the very first dessert I came up with when I opened BarBacon. These cookies remain on the menu to this day and continue to be extremely popular. In the summer, we serve them sandwiched with bacon ice cream.


  • cups (280 g) all-purpose flour
  • ½ teaspoon baking soda
  • teaspoon fine sea salt
  • ¾ cup (170 g) unsalted butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • 1 cup (220 g) brown sugar
  • 1 large whole egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 cup (170 g) good-quality semisweet chocolate, coarsely chopped, or semisweet chocolate chips
  • 12 slices Bourbon Candied Bacon, coarsely chopped
  • Confectioners’ sugar


Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or Silpats.

In a small bowl, sift the flour, baking soda, and salt together and set aside.

In a large bowl, combine the butter and both sugars and, using a handheld mixer, mix until light and fluffy. Add the whole egg, egg yolk, and vanilla and mix until light and creamy, about 2 minutes. Add the flour mixture and mix until just combined. Fold in the chocolate and bacon.

Using a medium ice cream scoop (about tablespoons), spoon the dough onto the prepared baking sheets, leaving at least 2 inches (5 cm) between the cookies, and bake on the middle rack of the oven until the cookies are light golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a wire rack with a wide metal spatula. Repeat with the remaining dough.

Once the cookies are cool, dust with confectioners’ sugar. Store in a container with a tight-fitting lid for up to 3 days.