Maple Bacon Cookies

Who says you can’t have cookies for breakfast? This recipe combines the salty and savory flavors of bacon with the taste of maple extract. It’s like eating an American pancake breakfast in cookie form!

This recipe is adapted from the Pancake Cookies recipe by Jessica Segarra (https://thenovicechefblog.com) and published by Imperial Sugar (https://www.imperialsugar.com/recipes/pancake-cookies). I really love the sweet and savory flavors that you get from combining bacon and maple. However, when I tried to make the original recipes, I found that the cookies didn't rise as much as I would like and ended up spreading too much. By chilling the cookies before baking them, you end up with a much better texture.

https://youtu.be/gcAevx7fGGU

Yield 24

Author Michael Desrosiers (Attempt Cookies)

Prep time

30 Min

Cook time

12 Min

Inactive time

2 Hour

Total time

2 H & 42 M

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Maple Bacon Cookies

Who says you can't have cookies for breakfast? This recipe combines the salty and savory flavors of bacon with the delicious taste of maple extract. It's like eating a pancake breakfast in cookie form!

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Ingredients

• 1 cup unsalted butter, melted
• 3/4 cup white sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 tablespoon maple extract
• 2 large eggs
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 strips of bacon, cooked until very crispy

Instructions

1. Cook six strips of bacon until extra crispy and crumbly.
2. Cream the melted butter with white sugar and brown sugar.
3. Add vanilla extract, maple extract, and eggs, and beat with a stand or hand mixer, or with a spatula until combined.
4. In a separate bowl, combine flour, cornstarch, baking soda, and salt.
5. In batches, mix the dry ingredients into the wet ingredients until fully combined.
6. Crumble the bacon into small pieces and fold the bacon into the cookie dough.
7. Using a cookie scoop or a spoon, scoop balls of the dough onto a parchment-lined cookie sheet.
8. Chill the dough in the oven for at least 30 minutes and up to 2 hours for best results.
9. Bake the cookies at 325°F for 12-13 minutes, or until the cookies just start turning golden-brown on the edges and top.
10. Remove from oven, and let the cookies cool and finish setting in the pan for 10 minutes before transferring them to a wire cooling rack.

Notes

• This recipe is adapted from https://www.imperialsugar.com/recipes/pancake-cookies with credits to Jessica Segarra from https://thenovicechefblog.com
• It's important to chill the cookies for a good rise and better texture.
• You should be able to find maple extract at any large supermarket near the vanilla extract, but I've had a little trouble finding it before. You can also order it online (see the link below).

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