Bacon Maple Cookies
These Maple Bacon Cookies are soft and chewy with crispy, smoky bacon bits tucked into every maple-sweet bite. It’s that salty-sweet combo that totally sneaks up on you. One minute you’re raising an eyebrow, the next you’re hiding the last cookie. Trust me, this one’s for anyone who loves pushing the snack envelope.
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They’re soft, sweet, salty, smoky—all dancing in one perfect bite. If you like indulgent treats like brown butter peanut butter cookies, frosted shortbread cookies, or hidden kiss cookies, you will definitely love this recipe.
Why You’ll Love This Recipe
- Conversation Starter: These aren’t your average cookie. They’ll get people talking (and asking for seconds).
- Salty + Sweet Perfection: The crispy bacon adds texture and a smoky edge that balances the rich maple and brown sugar.
- Super Simple Ingredients: Nothing fancy—just basics, plus bacon and maple syrup.
- Quick to Make: Between cooking bacon and baking, you’ll have cookies in under 30 minutes.
Ingredients
You only need a few simple ingredients to make these maple and bacon cookies. Pick them up on your next trip to the grocery store, and you will fall in love as quickly as I did.
- Bacon: Use regular bacon (not turkey), so it crisps nicely. Cook until very crisp, drain well, then chop small.
- Unsalted butter, softened: Let it sit at room temp so it creams easily. If too cold, lumps.
- Brown sugar: Adds moisture and deep flavor. “Packed” means press it into the cup so there are no air pockets.
- Pure maple syrup: Go for real maple syrup (Grade A) so the flavor shines.
- Egg: Brings everything together and helps the texture.
- Vanilla extract: Flavor booster. Use good vanilla if you have it.
- All‑purpose flour: Standard flour—no need for fancy stuff.
- Baking soda: Helps with a slight lift and that gentle spread.
- Salt: Balances sweetness and enhances all flavors.
Variations
- Make it extra maple: Swap out some (or all) of the brown sugar for more maple syrup. Might make the cookies a little more tender.
- Add nuts: Chopped pecans or walnuts would be amazing for more crunch.
- Spice it up: Add a pinch of cinnamon or even a little cayenne for warmth or a kick.
- Reduce sugar: If you want less sweetness, reduce brown sugar by 1‑2 Tbsp (though you’ll lose some of that signature richness).
- Dairy‑free option: Use a dairy‑free butter substitute. Bacon is already cooked in fat, so texture might change slightly but flavor still good.
Instructions
Are you ready to make this maple bacon cookie recipe? Line your baking sheets with parchment paper, preheat the oven, and cook up your bacon so we can drive into make these cookies.
- In a large bowl, beat the softened butter and brown sugar until smooth and fluffy.
Beat in maple syrup, then the egg, then vanilla. Make sure each is mixed in before adding the next.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry mix to wet, stirring just until there are no streaks of flour. Don’t overmix. Gently fold in chopped bacon pieces.
- Drop spoonfuls of dough about 2 inches apart onto the parchment‑lined baking sheets. Bake for 10‑12 minutes, until edges are lightly golden.
- Let cookies rest on baking sheet for about 5 minutes so they finish setting, then transfer to a wire rack to cool completely.
Wendys Tips
- Browning butter: watch carefully—once it moves from melting to sizzling, it browns fast. Don’t walk away.
- Room temperature eggs make mixing more even and help with texture.
- If your room is hot / dough feels too soft, chill for 15 min before scooping. Keeps cookies from spreading too thin.
- Don’t overbake: pull when edges are golden and centers still look slightly underdone—they’ll continue cooking off the heat.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It develops a deep, nutty flavor you can’t get with plain melted butter. So, it adds more flavor.
Store the cookies in an airtight container for up to one week.
To keep your cookies soft, add a slice of bread to the container with the cookies.
Bacon Maple Cookies
Equipment
- large skillet
- cookie sheets or baking sheets
- Parchment Paper
- Large bowl
- Large Mixing Bowl
- wire rack
Ingredients
- 6 slices bacon
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In a skillet over medium heat, cook bacon until crisp. Drain on paper towels, then chop into small pieces. Set aside.
- Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until smooth. Beat in the maple syrup, egg, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped bacon pieces.
- Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheets.
- Bake for 10–12 minutes, until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Soften butter fully so it creams well.
- Don’t overmix once the flour is in, as it gives you a tender cookie.
- Let cool slightly before moving from the baking sheet so the edges set nicely.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
