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!

Bourbon- Bacon Chocolate Chunk Cookies

Yield: About 4 dozen

Prep Time:30 min

Cook Time:9 min


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.

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  • Lauren wrote:

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

    • Lori Lange wrote:

      Well, the instructions tell you to cook the bacon 🙂

  • 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?

  • Rene’ wrote:

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

    • Lori Lange wrote:

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

  • Shari wrote:

    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!

  • J.C. wrote:

    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. 🙂

    • Lori Lange wrote:

      great to know- thank you for sharing this!