Bacon Breakfast Cookies

As my first official post, I wanted to share one of my favorite recipes. I have tried several different kinds of cookies but this one really comes together nicely. It’s a great combination of sweet, salty, and savory all wrapped up in a delicious package. I just recently started to add the maple glaze to it which I think really pulls it all together. I have tried other cookies for incorporating bacon; homemade peanut butter, store bought peanut butter mix, and molasses but none have come close to this. Even with the added grease of the bacon, this cookie holds up really well.

Adapted from Averie Cooks

1/2 c butter

1/3 c peanut butter

1 1/2 c brown sugar (light or dark)

1 egg + 1 yolk

2 tsp vanilla extract

1 1/4 c all-purpose flour

1 c old fashioned whole oats

1/2 tsp baking soda

3/4 c white chocolate chips

1/2 c peanut butter chips

6 strips cooked and finely chopped bacon (or more depending on your liking.) plus two strips crumbled for top of cookies


First and foremost, cook some bacon! Unless you already have some made, and let’s be real, you should always have some made! I usually make an entire package so I have some ready for other cooking needs. Generally, I will use a thicker cut smoked bacon but it really doesn’t matter. Everyone has their own way of cooking bacon so I’m not going to give a specific recipe here on that but I cook mine in the oven at 400 degrees until crispy.

In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Power on for 30 seconds, take out, stir. Repeat. Stir well until there are no butter lumps.

Add the brown sugar to the melted butter & peanut butter mixture and stir.

Let the mixture cool to room temperature (pop in the freezer or fridge to speed things up) then add the egg + yolk , add the vanilla extract, and stir.

Add the flour, oats, baking soda and stir. You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.

Finally, add the white chocolate and peanut butter chips and bacon then stir well.

Spoon out the dough and press with a fork to spread them a bit. They don’t really spread out too much while cooking. I used a 2 ounce ice cream type scoop for this.

Bake at 325F for about 10 minutes; more if you like them a little crunchier. The cookies will look pretty raw at 10 minutes and that’s ok. Take them out and let the sit and cool before eating.

For the maple glaze:

1/2 heaping cup of confectioner sugar

3 tbsp maple syrup

Mix confectioner sugar and maple syrup until smooth. Pour into piping bag or use spoon to drizzle over the cookies. Top with reserved bacon bits.
Yields 30-35 cookies using a 2 ounce scoop.





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3 thoughts on “Bacon Breakfast Cookies

  1. I guess I am honored that my cookie dough holds up well…even to…bacon grease 🙂

  2. sadie sirois says:


  3. Aaron says:

    Those cookies are ridiculous. I have had them on many occasions….

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