Hey there, friend! So, I’ve got to share this wild cookie recipe with you—Bacon Cookie Butter Cookies. Yes, you heard me right! Bacon in cookies. It’s like breakfast and dessert had a delicious baby. I stumbled upon this creation one lazy Sunday morning, trying to mix up my cookie game, and boy, did it hit the spot. My kitchen smelled like a sweet, savory heaven. You know what I mean?
Why You’ll Love This
I whip these up whenever I’m in the mood to impress (or just surprise) my friends and family. Seriously, who wouldn’t go bonkers over cookies that combine the salty goodness of bacon with creamy cookie butter? Sometimes I make them just to see my husband’s eyebrows shoot up in delighted confusion. Oh, and if you’re worried about the bacon overpowering the sweetness—don’t. The flavors do a lovely little dance in your mouth.
What You’ll Need
- 1 cup butter, softened (sometimes I swap for margarine if I’m out)
- 3/4 cup white sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract (my grandma swore by using an extra spoonful, but it’s up to you!)
- 1/2 cup cookie butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooked and crumbled bacon (use the thick-cut kind for more oomph)
How to Make ‘Em
- Preheat your oven to 350°F (175°C). Grab your trusty baking sheets and line them with parchment paper—trust me, it makes cleanup a breeze.
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. I usually test-taste this part because, why not?
- Beat in the eggs one at a time, then stir in the vanilla and cookie butter. Don’t worry if it looks a bit funny—it’s a tasty mess.
- In a different bowl, combine the flour, baking soda, and salt. Gradually add this mix to the creamy mixture. You’ll get a nice dough forming, which is what we’re after.
- Fold in the bacon bits. This is the point where the magic really happens.
- Drop rounded spoonfuls onto the prepared baking sheets. No need to be too precise here.
- Bake for about 10-12 minutes, or until the edges are golden brown (I always end up watching them like a hawk!).
Some Notes
I found out through trial and error that these cookies taste even better the next day. Maybe that’s just me!
Fun Variations
Once, I tried adding a drizzle of maple glaze on top. It was a bit too sweet for my taste, but who knows? You might love it.
Don’t Have This? Use That!
Don’t fret if you don’t have a mixer—your hands work just fine. Think of it as a mini arm workout.
Keeping It Fresh
These cookies stay fresh in an airtight container for up to a week. Though, honestly, in my house, they never last more than a day!
How We Serve Them
I love serving these with a tall glass of cold milk. It’s like they were meant to be together.
Pro Tips (Learn form my Mistakes!)
Once, I tried rushing the cooling process and ended up with crumbly cookies. Patience is key here!
FAQs
Can I use turkey bacon instead? Sure thing! It won’t be as rich, but it’s still pretty good.
What if I can’t find cookie butter? Oh, no worries! Peanut butter or almond butter works too.
Do I need to refrigerate the dough? I usually don’t, but if your kitchen is hot, it might help keep the cookies from spreading too much.
