Bacon Bourbon Chocolate Chunk Cookies

This post may contain affiliate links.

These Bourbon Bacon Chocolate Chunk Cookies are a great cookie recipe incorporating bacon, bourbon and chocolate. It’s unique and delicious!

Bourbon Bacon Chocolate Chunk Cookies sitting on a white plate with some bacon slices. Maker's Mark Whisky in the background

Whisky for the cookies!

One of the fun things about the house we bought in Oregon is the reverse floor plan. The living area and kitchen are upstairs, so we have an amazing view of the trees around us and Mt. Bachelor in the distance. I took one look at it and said, “I want this house!” We really love to hang out on the huge wrap-around deck with the beautiful views, so it was a big, big draw. We’ve been fixing it up all summer, and we’ve been adding our special personal touches. We had friends over recently, and one of our 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 this Bourbon Bacon Chocolate Chunk Cookies recipe from their recipe collection.

stack of 6 Bourbon Bacon Chocolate Chunk Cookies with a slice of bacon sitting alongside

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 Bourbon Bacon Chocolate Chunk Cookies! I adapted the recipe slightly, but I’m sure the result was just the same.

Bacon for the cookies:

Thick-cut bacon is what you’ll use for these cookies. Cooking the bacon will render quite a bit of bacon fat in the pan. And you’ll be using that bacon fat in the recipe!

Bourbon Bacon Chocolate Chunk Cookies sitting on a white plate with some bacon slices. Maker's Mark Whisky in the background

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. 

Can you use another kind of whisky for these cookies?

YES. Use any whisky brand that you enjoy. Any whisky will do.

Bourbon Bacon Chocolate Chunk Cookies displayed on a white plate

The alcohol pretty much burns out in the baking process. Everyone can eat them! Thanks to Maker’s Mark for the sample whisky. We really enjoyed these Bourbon Bacon Chocolate Chunk Cookies! It was my first time making bacon cookies, and you know what?? Bacon cookies are a very good thing indeed!

pinterest collage image for bacon bourbon cookies

Here are a few more recipes using whisky that you might like to try:

bacon bourbon chocolate chunk cookies displayed on a white plate
Print Pin
Save Recipe
4.88 from 8 votes

Bourbon Bacon Chocolate Chunk Cookies

Whiskey and chocolate!
Prep Time 30 minutes
Cook Time 9 minutes
Servings 48 cookies
Calories 149kcal
Course Dessert
Cuisine American
Keyword bourbon bacon, chocolate chunk cookies


  • 12 ounces center-cut thick bacon, ½-inch diced
  • cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup reserved bacon fat, chilled (see notes below if you don't have enough)
  • 3/4 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 ounces dark chocolate, chopped


  • 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. If you do not have enough bacon fat, add enough shortening to fill the 1/2 cup.
  • 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. 
  • 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. 
  • 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.



  • *NOTE: If you do not have enough bacon fat, use butter or shortening to fill what's missing.
  • *Don't try to use turkey bacon for this recipe- ick.


Serving: 1cookie | Calories: 149kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 124mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 79IU | Calcium: 10mg | Iron: 1mg
More Chocolate Chunk Cookies...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Denny Felizzi wrote:

    Bacon!! Chocolate!!!
    Oh heck yeah!!!!!

  • Melissa E wrote:

    This recipe sounds amazing & I really am going to have to try this recipe! My husband and I took a weekend and had a tour of the Maker’s Mark distillery & since I had my name on a barrel and it was ready, we were able to attend a tasting and dip our own bottle in the trademark red wax as well. Wish I could share that picture with you! The grounds were so beautiful. It was very much worth the trip. I highly recommend it!

  • Bridget wrote:

    My family loved these cookies, the only change I made was refrigerating the dough to firm it up. These are a new fave in my house, thanks for posting!

  • Kathi Savage wrote:

    I made these and the were amazing. My boyfriend said they were the best cookies he has ever had. My 20 yr old boys asked for more. So here I am making them again 3 days later. I used a tablespoon of Bulleit Bourbon, a tablespoon of Bulleit 10yr and a tablespoon of Bulleit Barrel Strength. Make sure the bacon is cooked nice and crispy. I also used pink hymalayan sea salt.

  • Sheryl wrote:

    As someone who has taught culinary arts and catered desserts, I discerned some flaws in this recipe from the beginning. It makes a very sloppy consistency dough – causing the cookie to spread out too thin.
    First – frying lean bacon does not produce 1/2 cup fat. My experience was closer to 1/4 C, and I fried an entire pound. One must add some shortening for substance to make up the difference. Adding 3 T of liquid (the bourbon) also thins the dough. You cannot do that without compensating for the additional liquid – by removing an egg, or adding more flour. I chose to add 1/3 C. Flour to get the dough to resemble a classic choc chip cookie dough. Baking is science. You cannot simply start adding things that sound good without balancing their effects.

    • Lori Lange wrote:

      This recipe comes directly from Makers Mark… I had good success with it!

  • Erin Sandlin wrote:

    I must admit to being a bit unenthused by the cookies this recipe produced. Don’t get me wrong, they weren’t bad. How could they be? But they were bland and wholly unimpressive to me, which is almost a crime considering how many show-stopping ingredients they contain. The flavor profile is very flat—by which I mean that all the flavors work so well together and are so similar in nature that they sort of blend together into a very gray and nondescript experience. Nothing about them stands out, though I kept waiting for a wow from my tastebuds.

    So, I made them again, but added a liberal measure of pecans. I also chilled the dough while I took a phone call, which unintentionally made them phenomenal. It changed the texture from denser to fluffier. All this being said, this is a good blank canvas cookie. I intend to try adding either cinnamon or orange zest to the next batch. ??

    • Lori Lange wrote:


  • CJ Banas wrote:

    Ha Ha, store for 5 days in an airtight container. Like that is going to happen. They were lucky to last long enough to cool before the devouring began.

  • Allison wrote:

    Am I correct I’m assuming the alcohol cooks off? I’m pregnant but man do these sound good!

    • Lori Lange wrote:

      I don’t think any teeny tiny amount of alcohol left in the cookies would make any difference for someone who is pregnant. I think science tells us that most of the alcohol disappears in the cooking process, but some people might argue that!