Bacon chocolate chip cookies are perfectly soft and chewy cookies loaded with yummy chocolate chips, sweet toffee, and salty bacon. You'll love them.
Some days you just need a cookie. A damn good cookie.
A cookie that will salve the soul after your kid gets a sore throat and mandatory 14 quarantine two weeks into the school year.
Some days you have a boatload of bacon from a recent bacon cooking marathon and you decide I'mma make those damn good cookies. And add bacon.
This recipe is dedicated to some days.
Tips + tricks
No. 1 --> Cook your bacon the right way! I personally love to cook it on a baking sheet, you can check my bacon cooking process here. And if you've got a smoker and want to make your own bacon my step by step bacon making guide is amazing!
No. 2 --> This is a large batch cookie recipe. I like to make large batches and then freeze my dough for fresh-baked goodness later, you can see my directions below, or if you want to do a smaller batch, simply halve the ingredients.
No. 3 --> If you want crunchy bits of bacon that add some interesting texture to your cookies, cook it well done. If you prefer bacon that will give you a bit of chew to your cookie, cook it a bit chewy, but ensure the bacon fat is mostly rendered, or else you'll have run away cookies!
This is just a quick overview of the ingredients required - check the printable recipe card at the bottom of the post for quantities.
- baking soda
- baking powder
- brown sugar
- hot water
- chocolate chips
- toffee bits
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How to make
- If your bacon isn't cooked already, cook your bacon. I prefer to cook mine in strips and then chop them up into 1/4" - 1/3" pieces once they've cooled.
- Preheat oven to 350f and prepare two baking sheets by covering with a silicone mat or parchment paper.
- Melt butter until it's completely liquid.
- In the bowl of your stand mixer, combine melted butter and brown sugar until completely combined. Then add eggs one at a time, beating well after each addition. Add the hot water, beat well.
- In another bowl, whisk together the flour, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients, a bit at a time, beating until completely incorporated.
- Stir in the chocolate chips, the toffee bits, and the bacon pieces.
- Scoop the cookie dough onto prepared baking sheets, I always use my cookie scooper for consistent sized cookies.
- Bake in the oven at 350f for 12-14 minutes. I find 13 to be the sweet spot.
- Remove from baking tray and cool on a wire rack.
This cookie recipe keeps wonderfully in the freezer. I love to make a batch of cookie dough and saving some for fresh baking later!
Here's how I do it:
- Line a baking sheet with parchment paper, then scoop all the dough into balls, keep the balls about 1/4" apart to avoid sticking in the freezer.
- Place the baking sheet into the freezer for an hour or so, until the balls are frozen.
- Once the cookie dough balls are frozen, transfer to a freezer ziplock bag until ready to use.
When ready to bake:
- Line a baking sheet with parchment paper, and place desired amount of cookie dough balls on baking sheet.
- Set aside to thaw while preheating the oven to 350f.
- Once the oven has reached temperature, place the cookies in the oven and bake for 12-14 minutes, or until the bottoms are golden brown!
How to store
I like to keep my cookies in an airtight cookie jar. I recommend against a glass one if you bake bomb-ass cookies and have no willpower. Ha! Wait, just me?
If you don't have a cookie jar, keep them in a zip top bag.
If you baked too many at once and don't want to waste them, you can freeze already baked cookies and just take them out as required/ desired. Most likely it will be desired. haha!
Other cookie recipe you'll love!
📖 Printable Recipe
Bacon Chocolate Chip Cookies
These deliciously soft bacon chocolate chip cookies combine all the things you love. Salty bacon, melty chocolate chips, and perfect little Skor bits.
- 1 1/3 cup butter, melted
- 4 cups brown sugar, packed
- 4 eggs
- 1/4 cup hot water
- 5 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
- 3/4 cup Skor toffee bits
- 1 cup chopped cooked bacon (about 8 slices thick-cut bacon)
- Preheat oven to 350f. Prepare a baking sheet or two by lining with silicone baking mats or parchment paper.
- In the bowl of your stand mixer, beat melted butter and brown sugar until completely combined.
- Add in eggs one at a time and then the hot water, beating well after each addition.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt until well combined.
- Slowly add the dry ingredients to the wet ingredients beating well to combine.
- Stir in the chocolate chips, toffee bits, and bacon pieces until they are well distributed.
- Using a cookie scoop, or a teaspoon, scoop cookie dough and drop it onto the baking sheet, spacing a couple inches apart to account for spread.
- Bake at 350f for 12-14 minutes.
- Allow cookies to rest on the baking sheet for a minute or so after removing from the oven, before removing them and cooling on a wire cooling rack.
- Store in an airtight container for 4-5 days.
If you want to freeze cookie dough, scoop it into balls on to a cookie sheet lined with parchment paper, then place it in the freezer until balls are frozen enough to transfer to a ziplock bag for later use.
To bake them; remove balls from the freezer and place them on a baking sheet to thaw while the oven preheats. Bake at 350f for 12-14 minutes.
To freeze baked cookies:
Line cookies on a wire cooling rack and place in the freezer until cookies are frozen, then place frozen cookies into a freezer ziplock bag.
To serve: remove cookies from the freezer and thaw on a wire cooling rack for 30 minutes or until room temperature.
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Skor Toffee Bits
Semi-Sweet Chocolate Chips
King Arthur Flour, All Purpose Unbleached Flour
Light Brown Sugar
Bob's Red Mill Baking Powder
Pure Organic Ingredients - Aluminum Free Baking Soda
Solula Professional 18/8 Stainless Steel Medium Cookie Scoop
PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Roll, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
Silpat Silicone Baking Mat
Wilton Perfect Results Premium Mega Non-Stick Pan, 21 x 15-Inch Baking Pan
Serving Size:1 cookie
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 115mgCarbohydrates: 18gFiber: 0gSugar: 13gProtein: 2g