Milk Chocolate Chip Maple Syrup Glazed Bacon Cookies Recipes

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MAPLE-BACON CHOCOLATE CHIP COOKIES



Maple-Bacon Chocolate Chip Cookies image

This recipe was born out of a challenge to include bacon in a cookie batter. While that has been done before, the inclusion of chocolate chips and maple together in a whipped batter make this a sweet-yet-savory chewy cookie treat!

Provided by Mikey Tarts

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, room temperature
¾ cup packed brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
⅓ cup chopped cooked bacon
1 cup bittersweet chocolate chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
  • Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
  • Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 25.9 g, Cholesterol 38.6 mg, Fat 11.1 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 243.3 mg, Sugar 13 g

MAPLE BACON CHOCOLATE CHIP COOKIES



Maple Bacon Chocolate Chip Cookies image

Take your chocolate chip cookies to the next level with these Maple Bacon Chocolate Chip Cookies!

Provided by Jamie Sherman

Time 27m

Number Of Ingredients 10

1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1 tsp. baking soda
1 large egg
1 large egg white (save yolk for another use or discard)
1 cup all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix, dry
1 tsp. maple extract
1 1/2 cups chocolate chips
1/2 cup chopped, cooked bacon

Steps:

  • Preheat oven to 350°F. Line baking sheet with parchment paper or Silpat. Set aside.
  • In a large mixing bowl, beat butter, brown sugar, and baking soda with an electric mixer until combined. Beat in egg and egg white. Add the flour, dry pudding mix, and maple extract.
  • Using a wooden spoon or spatula, stir in the chocolate chips and bacon.
  • Drop dough by rounded teaspoonfuls 2-inches apart on prepared pans. Bake 10-12 minutes or until set. Allow cookies to cool on baking sheet for 2-3 minutes before transferring them to wire racks to cool completely.

Nutrition Facts : Calories 169 calories, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, Sodium 143 grams sodium, Sugar 17 grams sugar

MILK CHOCOLATE CHIP-PECAN COOKIES



Milk Chocolate Chip-Pecan Cookies image

Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup milk chocolate chips
1/2 cup roughly chopped pecans

Steps:

  • Line 2 baking sheets with parchment paper.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE CHIP, BACON AND CARAMEL CORN COOKIES



Chocolate Chip, Bacon and Caramel Corn Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 32 cookies

Number Of Ingredients 12

10 slices bacon
1 cup (2 sticks) salted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 cups plus 2 rounded tablespoons all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
7 cups caramel corn
8 ounces good semisweet chocolate, chopped into chunks

Steps:

  • In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
  • In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
  • In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
  • Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
  • Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

MAPLE COOKIES



Maple Cookies image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 48 cookies

Number Of Ingredients 6

12 ounces (340 grams) unsalted butter, at room temperature
3/4 cup (180 milliliters) real maple syrup, preferably grade B
3/4 cup (150 grams) sugar
3 1/4 cups (390 grams) all-purpose flour
1/4 cup (30 grams) cornstarch
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
  • In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
  • On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES



Peanut Butter-Chocolate Chip-Bacon Cookies image

Provided by Food Network Kitchen

Time 45m

Yield 12 cookies

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
Pinch of chipotle or ancho chile powder
1/4 teaspoon kosher salt
5 strips bacon (1/3 pound)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup roughly chopped honey- roasted peanuts
1/3 cup bittersweet or semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
  • Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
  • Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
  • Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
  • Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

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