Bready or Not: Bacon-Toffee Cookies

Posted by on Mar 20, 2019 in bacon, Blog, Bready or Not, chocolate, cookies, pork | Comments Off on Bready or Not: Bacon-Toffee Cookies

Bacon, chocolate, and toffee complement each other in these incredible Bacon-Toffee Cookies.

Bready or Not: Bacon-Toffee Cookies

Fact: My Bacon Fat Chocolate Chip Cookies (originally shared at the Holy Taco Church lo those many years ago) is among my most popular recipes.

Bready or Not: Bacon-Toffee Cookies

This recipe is different. The previous take makes a crisper cookie, while these are chewier with some extra sweetness and crunch from the Heath toffee pieces.

Bready or Not: Bacon-Toffee Cookies

This recipe makes a lot, too: about 70 cookies if you use a teaspoon scoop!

Bready or Not: Bacon-Toffee Cookies

That sounds like a lot, but my husband’s co-workers inhaled them, so I don’t know how well they keep beyond a day. One of those good/bad problems to have.

Bready or Not: Bacon-Toffee Cookies

Modified from Fall Baking 2016 by Better Homes & Gardens.

Bready or Not: Bacon-Toffee Cookies

 

Bready or Not: Bacon-Toffee Cookies

These cookies mix salty and sweet in a chewy cookie. Using a teaspoon scoop, the recipe produces about 70 cookies.
Course: Dessert, Snack
Keyword: bacon, chocolate, cookies
Author: Beth Cato

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup shortening
  • 1 1/2 cups brown sugar packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1/2 cup Heath bits
  • 3/4 cup semi-sweet chocolate chips
  • 6 thick-cut bacon slices chopped up

Instructions

  • Preheat oven at 375-degrees. Ina large bowl, beat butter and shortening together until turning fluffy. Add brown sugar, baking soda, and salt, followed by the eggs and vanilla. Gradually beat in the flour.
  • Stir in the Heath bits, chocolate chips, and bacon. Use a teaspoon scoop or spoon to dollop dough onto baking sheet, spaced out to allow for minor spreading. Bake for 8 to 10 minutes, until edges are just turning golden. Cool for five minutes, then transfer to a rack to finish cooling.
  • Store cookies in a sealed container.
  • OM NOM NOM!