Bacon Bourbon Chocolate Chunk Cookies

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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 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 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.

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. 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 displayed on a white plate

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 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
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4.63 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 Maker's Mark 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.
  • 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

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  • 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:


  • Suzanne wrote:

    Ok, so i made these…not a big hit in my house, sorry.

  • Blair wrote:

    The bourbon kind of overwhelmed the whole cookie and the bacon taste was almost non-existant, just added texture. I also had to up the baking time to 20 minutes because they were not fully baked inside. The are good, but I don’t want more than one at a time. I do not think I would make them again.

  • Joanie wrote:

    This is probably a silly question, but when you say 8 oz bacon, is that 80oz before it’s cooked? When cooking 8 oz it only rendered 6 oz after cooking. Just want to check. Thank you

    • Lori Lange wrote:

      It’s 12 ounces of raw bacon– then you cook it 🙂

  • 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!

  • Tom wrote:

    A friend made these for us and they were absolutely amazing

  • Jayne wrote:

    Could I use low carb ingredients like almond flour and monk fruit in this recipe. We are huge bourbon fans and this sounds like a fun cookie change up.

    • Lori Lange wrote:

      I am not familiar with baking with either of those, so I’m afraid I have no idea!

  • Liza wrote:

    These babies are GOOD!!! Made sure to get the bacon really really crsipy so it stays that way once it goes into the dough. This recipe is a keeper! Thank you!

  • Paco wrote:

    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?

    • Lori Lange wrote:

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

  • Rebekah wrote:

    Is the overall texture of this cookie soft or hard? 

    • Lori Lange wrote:

      They should be a little crispy.

  • Katherine wrote:

    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…

    • Lori Lange wrote:

      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.

  • Cathy Gielgens wrote:

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

    • Lori Lange wrote:

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