posted in Cookies and Bars

Bacon- Bourbon Chocolate Chunk Cookies

This is a fun cookie recipe incorporating bacon, bourbon and chocolate. It’s unique and delicious!

Bourbon Bacon Chocolate Chunk Cookies

One of the fun things about our new house is that the previous owners built an entertainment area over the garage. I took one look at it and said, “I want this house!” We really love to have friends over and entertain, so it was a big, big draw. There is a large bar, a pool table and a small dance floor. My husband has been renovating it since we moved in to give it a rustic Tahoe feel. We had neighbors over recently, and one of our older friends requested a glass of Maker’s Mark Whisky. We’re not typically whisky drinkers in our house, so we had to tell him we didn’t have any. The very next day, I (coincidentally) received an email from the folks at Maker’s Mark, sharing a cookie recipe from their recipe collection.

Bourbon Bacon Chocolate Chunk Cookies- from

Well, I had a little back-and-forth chat with them, and they ended up sending me a bottle to sample. We were happy to add it to our bar so future guests can enjoy Maker’s Mark. And I was thrilled to use it to make these Bacon- Bourbon Chocolate Chunk Cookies! I adapted the recipe slightly, but I’m sure the result was just the same.

Bourbon Bacon Chocolate Chunk Cookies Recipe

My husband says, “They’re a total score!” You can definitely taste the bacon in there since you use some of the bacon fat as part of the fat in the recipe. My son took some to school and said that he barely got to eat them because his friends were all fighting over his BACON COOKIES!

Bourbon Bacon Chocolate Chunk Cookies - RecipeGirl

The alcohol burns out in the baking process, so you don’t need to worry about whether or not you should be serving these cookies to kids. Everyone can eat them! Thanks to Maker’s Mark for the sample whisky. We really enjoyed the recipe! It was my first time making bacon cookies, and you know what?? Bacon cookies are a very good thing indeed!

Yield: About 4 dozen

Prep Time: 30 min

Cook Time: 9 min

Bourbon- Bacon Chocolate Chunk Cookies


3/4 pound center cut thick bacon, 1/2-inch diced
2 1/2 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup reserved bacon fat, chilled
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 Tablespoons Maker's Mark® Bourbon
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped (I used Hershey's dark chocolate bars)


1. In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.

2. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.

3. Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.

4. Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.


*Don't try to use turkey bacon for this recipe- ick.

Source: (adapted from Maker's Mark)

You may enjoy more recipes using Maker’s Mark on the blogs:
Bourbon- Soaked Dark Chocolate Bundt Cake by We Heart Food
Boozy Smashed Sweet Potatoes by Bell’alimento
New Orleans Bourbon Bread Pudding with Bourbon Sauce by Ezra Poundcake
Milk Punch by Smitten Kitchen

Disclosure:  I received a bottle of Maker’s Mark Whisky to sample and they shared this cookie recipe with me, but this is not a sponsored post.  All opinions about this product are my own.

61 Responses to “Bacon- Bourbon Chocolate Chunk Cookies”

  1. postedSep 26, 2013 3:36 AM

    I love the storytelling in this post, Lori! You have a small dancefloor, in your house? Ok that’s pretty amazing 🙂 I barely have room for 4 chairs at my table but that’s another story. LOL

    I love adding a splash of bourbon or whiskey to things – like in brownies, chocolate cake, ice cream – but I’ve never tried with cookies. Great idea!

  2. postedSep 26, 2013 4:40 AM

    Excellent post for bacon, bourbon and chocolate chip cookie lovers, Lori! Killer that you have a dance flour in your new house along with a bar for entertaining. My parents were that way with our pool table, bar, card playing table and swimming pool. The more, the merrier! I love bourbon (recently posted Wicked Black Magic Brownies…but, the bourbon is drizzled on and not baked out). Thanks for sharing, girl. Pinned!

  3. postedSep 26, 2013 5:21 AM

    Your house sounds like so much fun! I mean a dance floor? Come on that is pretty cool! And so are these cookies! I love adding just a little bourbon for flavor, but I have never done the bacon and chocolate thing yet. I really need too! These look awesome!

  4. postedSep 26, 2013 6:08 AM

    Are you kidding me already!! bacon chocolate chip cookies..have mercy! Your entertainment room sounds awesome!

  5. postedSep 26, 2013 6:14 AM

    everything I love wrapped up in one cookie! YUM!

  6. postedSep 26, 2013 6:16 AM

    All of my favorite things!! 🙂

  7. postedSep 26, 2013 7:13 AM

    I’m not sure if I would be able to stop myself from eating a whole plate of these. YUM! Looks so good Lori!

  8. postedSep 26, 2013 7:35 AM

    Bacon, bourbon, chocolate and cookies…..YYEESSSSSSS!

  9. postedSep 26, 2013 9:09 AM

    It’s cool you live in Tahoe. You must be getting ready for snowboarding season. =)

    Beautiful photo of the bacon, bourbon chocolate cookies! What’s the texture of the cookies?

  10. postedSep 26, 2013 9:24 AM

    Oooh, dangerous, but delicious! I’ll probably eat the whole batch before the dude even gets to try one! 😀

  11. postedSep 26, 2013 10:00 AM

    These are officially my new favorite cookie! Must make for my bacon/bourbon loving man this weekend 🙂

  12. postedSep 26, 2013 12:29 PM

    Now that’s my kind of cookie! Everything’s better with bacon and bourbon… I can’t wait to make these, my co-workers will be thrilled!!!

  13. postedSep 26, 2013 1:17 PM

    I love everything about these cookies!!

  14. postedSep 26, 2013 1:30 PM

    Lori, I can see where the bourbon and bacon would really go together anyway, doesn’t everything go with bacon and bourbon? I’m gonna give it a try! BTW, do these cookies need to be stored in the fridge?
    Thanks for another great recipe!

    • postedSep 30, 2013 9:52 AM

      No, they do not need to be refrigerated.

  15. postedSep 26, 2013 2:25 PM

    mmmmmmm BACON!

  16. postedSep 27, 2013 5:50 PM

    So, what is the texture of the bacon like? Is it crispy or chewy? I am SO intrigued by these cookies!

    • postedSep 30, 2013 9:51 AM

      crispy- as long as you cook it crisp before baking!

  17. postedSep 27, 2013 6:32 PM

    Glad to hear lots of people were on the bacon cookie train! Everyone at my work just give me a crazy look when I brought in bacon cookies once. Love how you used bacon fat as well (and your side note to not use turkey bacon lol)

  18. postedSep 27, 2013 10:03 PM

    Ok, I want to come to a party at your house and eat tons of these cookies!

  19. postedSep 27, 2013 11:07 PM

    WOW. Now that is a seriously awesome cookie. 🙂

  20. postedSep 28, 2013 10:43 AM

    Bacon! Bourbon! Chocolate! You’ve got me hooked and reeled in 😉 love this

  21. postedSep 29, 2013 9:05 AM

    Bacon AND booze in cookies?! YES! And that home bar – I’m totally coming over and partying with you, Lori 🙂

  22. postedSep 29, 2013 10:51 AM

    I made these yesterday in preparation for for my cooking club – the theme was liquor and everything made had to have liquor. They are addicting, my DIL said they were amazing and she took the recipe to make some for her coworkers. I used a different brand of chocolate, as that was what I had on hand, otherwise, made exactly as recipe calls for. Cooking club is today so we’ll see what the ladies think of my cookies.

  23. postedOct 1, 2013 8:15 PM
    Barbara C

    I made them tonight and wish I had done it sooner! They are quite lovely!!! I thought maybe they could use some pecans so I added a few to the last cookies I baked but they don’t need pecans at all. This one is a definite keeper but I don’t think I’ll make it regularly. It’s a tad expensive considering the price of bacon. In a perfect world though….

  24. postedOct 2, 2013 12:49 PM

    These chocolate chip cookies sound so good!

  25. postedOct 3, 2013 11:19 PM

    I still haven`t tried baking cookies with bacon in them! I guess since I`m always in a baking mood, I never want to make the bacon over the stovetop. LOL.

  26. postedOct 4, 2013 3:13 PM
    C Biggins

    Do you think you could use regular milk chocolate? I don’t care for dark chocolate (I know, im crazy)

  27. postedOct 16, 2013 4:55 PM
    Michelle from BC

    Just made a batch, very good. I chickened out on the bourbon & only put 1/2 the amount ….. Regretting it now. I cut the sugar down ( did 1/2 cup of each ) still sweet enough.
    Thinking of using maple bacon & maple bourbon next time.
    Thanks for sharing this wonderful recipe.

  28. postedOct 16, 2013 9:25 PM

    The cookies look amazing. We’ll have to try them!

  29. postedOct 19, 2013 4:20 PM

    Yes. I added a pound of bacon…wasn’t disappointed lol

  30. postedOct 22, 2013 6:10 AM

    Made a batch to share and my friends absolutely loved them. In my next batch I am going to double the Bourbon. There’s definitely a hint of Maker’s with the written proportions, but all my friends agreed it would be better with a little nudge more. Although that could just imply that all my friends are lushes.

  31. postedOct 22, 2013 3:06 PM

    Could I make the dough ahead of time and store it in the fridge for a day or so, or would that alter the chemistry too much?

    • postedOct 22, 2013 9:41 PM

      I would say that would probably be okay.

  32. postedOct 25, 2013 3:53 AM
    Mat @ sea bass recipes

    Another super post Lori. This is a recipe that you would never see in the UK. I think that the way that Bacon is perceived and used in the US is completely different, I often see it put with sweet things in the states, but never here. I am intrigued and will definitely be trying it.

  33. postedOct 30, 2013 3:35 PM

    WOW! I am pinning these now to make them for my boyfriend. These cookies have three of his ultimate favorite things!! What a great combo!!

  34. postedNov 12, 2013 7:56 AM

    How many cookies did this recipe yield? Can you double it? I will need about 60 cookies all together.

    • postedNov 17, 2013 9:55 PM

      4 dozen. yes, you can double… just double all of the ingredients!

  35. postedNov 27, 2013 8:08 PM

    Ok, I followed the Makers Mark instructions, the only difference I seen was the dark brown sugar. As for my review of the ‘cookie’ if you can call it that, as I see it if you like chocolate chip cookies and bacon you will like these. If you like chocolate chip cookies, bacon and Bourbon we should hang out and indeed these will rock your face off. I can’t say ‘cookie’ because it’s a trifecta of awesomeness unmatched by any other cookie. Make a double batch, the first one will not survive transport to the table.

  36. postedDec 13, 2013 12:24 PM
    Mary Ann

    Possibly the worst cookie I ever made. I had to throw them out.

  37. postedJan 12, 2014 7:13 PM
    C. Simpkins

    I tried these, but didn’t get enough bourbon flavor. Any hints? Also, I worry about shelf life with a pork meat ingredient. Should I eat –er–share, all within a day and then toss?

    • postedJan 13, 2014 2:49 PM

      They will be fine at room temp as the bacon is cooked in there.

  38. postedJan 16, 2014 10:40 AM
    Amanda Mayo

    So you’ve discovered Markers Mark. It really is the only acceptable Bourbon in my opinion. 🙂 I’m looking forward to trying this recipe!

  39. postedJan 25, 2014 11:27 AM
    Erika Engle

    Hi Lori, I really enjoyed these cookies! Made them exactly as recipe directed the first time, (except for a blend of chips, since I didn’t have enough of any 1 type). I agree w/one commenter’s note about cutting back the sugar, likely because I use low-sodium bacon, so will use only 1/2c of each today. I also want to add a touch more liquor, as another commenter said. You should know that according to what I’ve read, all the alcohol does NOT bake out of the cookies. At the Honolulu Star-Advertiser, where I work as a reporter, one of my colleagues prepared a story about baking/cooking with alcohol. Her coverage said, citing the USDA, that alcohol retention is as follows: Stirred in and baked/simmered 15 minutes, 40 percent (retained) >> Stirred in and baked/simmered 30 minutes, 35 percent (retained). Will look for a way to send you the article (it’s a .pdf file). Thanks for the great recipe. I did a huge amount of research before baking a batch and yours is the one I chose! (I’ve followed you on Twitter for a really long time.)

  40. postedDec 30, 2014 3:37 PM

    I made these delicious cookies recently and added about 1/2 cup – 3/4 cup of Kraft Caramel Bits! I had some left over & thought I’d try . . . just a little more decadent and it also added some chewiness to the cookies. I also used my sea salt grinder and topped the cookies with a touch of salt before baking – looked pretty & one more flavor enhancer!

  41. postedAug 29, 2015 1:04 PM

    I have plans to ship these to a deployed soldier and needed to test how well they would fare in high temps for days on end. I wrapped a cookie like I would to ship it and left it in the backseat of my car during the summer for a couple weeks. Fifteen days later, we opened it and ate it. It was a tish more crumbly than the initial batch, but otherwise was just fine. Thought I’d pass the info along in case anyone else was worried about the storage length – not that you will have any left after the five days the recipe specifies. 🙂

    • postedAug 29, 2015 9:09 PM

      great to know- thank you for sharing this!

  42. postedSep 3, 2015 10:03 AM

    I had cookies like this years ago and was excited to try this recipe, but was disappointed in how these turned out. With a bit of tweaking, they should be great. I love bacon, but the predominate flavor is VERY strong bacon fat! I would replace at least half (if not more) of the bacon fat with butter next time and definitely add double the chocolate, maybe add pecans too. Worth a do over!

  43. postedJan 2, 2016 11:21 AM

    I have no bourbon in the house.  Can I substitute it with creme de cacao?  If not, then what?  Thanks.

    • postedJan 4, 2016 6:04 AM

      I’m not sure about that- I’m not familiar with that liqueur.

  44. postedJan 15, 2016 10:54 AM
    Cathy Gielgens

    I made the bourbon bacon coc cookies, they r great, but flat shape, what would I do to make them thicker? Like ur pic.

    • postedJan 16, 2016 3:17 PM

      Tough to say- altitude can have something to do with how cookies turn out. Maybe try refrigerating the dough for several hours before baking?

  45. postedMar 28, 2016 2:52 PM

    What can I substitute for bacon fat? I’m a vegetarian but making these for my non vegetarian BF so I don’t have any bacon fat sitting around…

    • postedMar 29, 2016 1:19 PM

      well, when you cook the bacon- you should render enough fat for the recipe. You can sub shortening if you don’t want to use the bacon fat, but it won’t taste the same.

  46. postedMay 8, 2016 7:56 AM

    Is the overall texture of this cookie soft or hard? 

    • postedMay 8, 2016 1:51 PM

      They should be a little crispy.

  47. postedOct 25, 2016 6:36 PM

    I made these using the original recipe (published elsewhere), and loved them!  But tell me, what led you to use Hershey’s Dark (45% cacao)?  Do you prefer its flavor to the original 60-85%, or is it all about the look of those miniature bars on top?

    • postedOct 28, 2016 9:16 AM

      It totally doesn’t matter at all- that’s just what I had in my house!

  48. postedDec 22, 2016 11:46 AM

    Hey! So excited about making these cookies! I was wondering is the 3/4 pound of bacon cooked or raw? 

    • postedJan 7, 2017 7:01 AM

      Well, the instructions tell you to cook the bacon 🙂

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