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 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.
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!
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.
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!
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
Ingredients
- 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 bourbon
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces dark chocolate, chopped
Instructions
- 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.
Notes
- *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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A friend made these for us and they were absolutely amazing
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!
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?
It totally doesn’t matter at all- that’s just what I had in my house!
I made these delicious cookies recently and added about 1/2 cup – 3/4 cup of Kraft Caramel Bits! I had some left over & thought I’d try . . . just a little more decadent and it also added some chewiness to the cookies. I also used my sea salt grinder and topped the cookies with a touch of salt before baking – looked pretty & one more flavor enhancer!
Hi Lori, I really enjoyed these cookies! Made them exactly as recipe directed the first time, (except for a blend of chips, since I didn’t have enough of any 1 type). I agree w/one commenter’s note about cutting back the sugar, likely because I use low-sodium bacon, so will use only 1/2c of each today. I also want to add a touch more liquor, as another commenter said. You should know that according to what I’ve read, all the alcohol does NOT bake out of the cookies. At the Honolulu Star-Advertiser, where I work as a reporter, one of my colleagues prepared a story about baking/cooking with alcohol. Her coverage said, citing the USDA, that alcohol retention is as follows: Stirred in and baked/simmered 15 minutes, 40 percent (retained) >> Stirred in and baked/simmered 30 minutes, 35 percent (retained). Will look for a way to send you the article (it’s a .pdf file). Thanks for the great recipe. I did a huge amount of research before baking a batch and yours is the one I chose! (I’ve followed you on Twitter for a really long time.)
So you’ve discovered Markers Mark. It really is the only acceptable Bourbon in my opinion. 🙂 I’m looking forward to trying this recipe!
Ok, I followed the Makers Mark instructions, the only difference I seen was the dark brown sugar. As for my review of the ‘cookie’ if you can call it that, as I see it if you like chocolate chip cookies and bacon you will like these. If you like chocolate chip cookies, bacon and Bourbon we should hang out and indeed these will rock your face off. I can’t say ‘cookie’ because it’s a trifecta of awesomeness unmatched by any other cookie. Make a double batch, the first one will not survive transport to the table.
WOW! I am pinning these now to make them for my boyfriend. These cookies have three of his ultimate favorite things!! What a great combo!!
Another super post Lori. This is a recipe that you would never see in the UK. I think that the way that Bacon is perceived and used in the US is completely different, I often see it put with sweet things in the states, but never here. I am intrigued and will definitely be trying it.
Could I make the dough ahead of time and store it in the fridge for a day or so, or would that alter the chemistry too much?
I would say that would probably be okay.