These Bourbon Bacon Chocolate Chunk Cookies are a great cookie recipe incorporating bacon, bourbon and chocolate. It’s unique and delicious!
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.
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.
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!
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!
Here are a few more recipes using whisky that you might like to try:
- Irish Bread Pudding with Caramel Whiskey Sauce
- Pumpkin Peanut Butter Pie
- Homemade Irish Cream Liqueur
- Irish Whiskey Brownies
- Whiskey Glazed Little Smokies
- Apple Cider Sangria
- Chocolate Whiskey Cake
- Irish Apple Crisp
Bourbon Bacon Chocolate Chunk Cookies
- 12 ounces center-cut thick bacon, ½-inch diced
- 2½ 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.