Bacon Caramel Chocolate Chip Cookies
This is the ultimate chocolate chip cookie dough made even better with some bacon and a homemade caramel drizzle. This is one sinful dessert and worth every calorie. I mean who wouldn’t love bacon chocolate chip cookies made right in your mixer? This cookie recipe also stands on its own if you are searching for a new chocolate chip cookie as your go to recipe. It has a special baking method to keep the cookies nice and thick! Use high quality bacon when making this cookie. I love to get the bacon from our Italian market and cook it up nice and crispy! You can use store bought caramel BUT it won’t compare to the flavors in real deal homemade version made on the stovetop with a simple wooden spoon. You can check out my homemade caramel recipe here. This cookie will be the star of any cookie platter and will definitely get everyone talking! I hope you try it out soon and “WOW” your friends and family with this unique cookie. You may also love Bacon Candy. Or Bacon Caramel Cheesecake. You may even want to try adding a scoop of peanut butter on top or a sprinkle of sea salt. I like to use Maldon’
Now THIS is the cookie of all cookies! Sweet and salty plus caramel. Need I say more? I hope you love these bacon caramel chocolate chip cookies! They are thick, puffy and chewy in the centers with a crisp edge! Perfection!
You may need:
Cooling rack
Ghirardelli chips
Bacon Caramel Chocolate Chip Cookies
Ingredients
- 2 ¼ cups flour
- ½ tsp. kosher salt
- ½ tsp. baking soda
- 1 ½ sticks soft butter
- 1 cup light brown sugar
- ½ cup regular sugar
- 1 T. vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup NESTLE semisweet chips plus 1/2 cup bittersweet Ghiradhelli chips and 1/2c Ghirardelli Milk chocolate chips.
- ½ pound high quality bacon cooked until very crisp and chopped
- Caramel sauce
Instructions
- Beat butter and both sugars until well blended.
- Add in vanilla, egg and yolk until light and creamy.
- Add in flour, salt and baking soda just until incorporated.
- Stir in chocolate chips by hand.
- Chill 4 hours.
- Preheat oven to 425 degrees. Line cookie sheets with parchment.
- Drop by 2 ounce mounds onto parchment. (If you like extra chocolate, place a few more chips in the top but beware that's a lot of chocolate!)
- Place in oven and IMMEDIATELY lower temp to 375. Bake 9 minutes or until tops golden.
- When cookies come out, immediately press in pieces of bacon.
- Let cool on cookie sheets.
- Drizzle with caramel.
- MAKES 21 COOKIES (2 OUNCES EACH)
- (For each new batch, let oven come back up to 425 and repeat)
NanaDar says
Where does the Bacon come in this recipe? Hoe much is used and when is it added?
cc says
#9
Lisa A Washburn says
OMG these were amazing only thing I did was I browned the.butter and let it cool before adding , theis really changed the cookie taste!!!!!
Hugs & Cookies xoxo says
Oooh! Nice touch!!!
GraceMarie Siconolfi Neary says
Step 9 1/2 pound of bacon – and after cookies are finished baking it is in the recipe!
Sarah says
Can the dough be made the night before and refrigerated overnight? I would like to make these tomorrow but it would be best for me to have it pre-made since the four hour chuck messes with my schedule.
Hugs & Cookies xoxo says
yes, def!!
Rhonda Swanson says
HOLY COOKIES!!! These are fantastic!! I only made 6 with bacon and caramel and although they were good. We loved just chocolate chip. Thank you so much for sharing this yummy recipe!
Hugs & Cookies xoxo says
yay!!!! Happy to hear!!!!
Bob says
Sounds delicious. Is the caramel sauce the same kind that is used on ice cream? Thanks.
Hugs & Cookies xoxo says
Yes!!
D Boucher says
I’m looking forward to making these cookies. Thanks for sharing the recipe. One suggestion: Since the dough needs to be refrigerated 4 hours …. there is no need to preheat oven in step one.
Hugs & Cookies xoxo says
Thanks!
Sherry says
I tried these and I’m not sure if something was wrong with the dough. the cookies were really cakey.
It seemed no matter how much I mixed the ingredients it would never come out mixed well.
I added an extra egg and a little more butter and it seemed to turn into dough at that point. When I loooked at the chocolate chip bag for cookie recipe almost everything was the same except 1 cup less flour. So I’m not sure if this recipe has too much flour? I’ll try it one more time in the future. And then if I can’t get it to mix again, I’ll use my own recipe with the bacon. Not sure if I did something wrong but still can’t figure it out.
Hugs & Cookies xoxo says
Hmmm, not sure! This is def one of our go-to recipes even without bacon. Hope you have better luck next time!
Carol says
Do these cookies need to be kept refrigerated?
Hugs & Cookies xoxo says
You had leftovers?? hahaha!! Yes, if using the bacon!
Katie says
I think I would crumble the bacon and sprinkle on top instead of having the pieces sticking out of the cookie. The combination sounds yummy!!
frank says
a bit confused….one egg, one egg yolk? a full egg plus an additional yolk?
Hugs & Cookies xoxo says
yes! One egg plus a yolk!
Bob says
Hi again instead of making a smaller recipe do you think it would be ok to freeze half the dough for use at a later time?
Hugs & Cookies xoxo says
yes! Add bacon the day u bake!
Michael Uetrecht says
Can you mix the cooked bacon in the batter for more bacon consistency?
Hugs & Cookies xoxo says
It may get soft, I’m thinking. But you could try!!!