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Move over, chocolate chip. Sweet, savory, and beautifully spiced bacon cookie butter cookies are rich, chewy and soft, and just mind-blowingly exquisite – an absolute must-try for anyone who loves a good sweet-and-salty combo. They’re a dream of a comfort dessert perfect for parties, cookouts, or holiday gifting.
🥓 What Makes This Recipe So Good
- It’s no secret to my friends and family that I’m, um… kind of a fan of cookie butter. My team tags me in anything cookie-butter-related that comes up in their feeds. My husband dared eat the Crumbl cookie butter cookie I got a few weeks ago so we promptly went back the next day for a replacement. I don’t mess around when it comes to cookie butter. That’s why, when I tell you how unbelievably incredible these bacon cookie butter cookies are, you absolutely NEED to believe me. I’m a (self-proclaimed) cookie butter aficionado.
- These babies have just the right amount of cookie butter, giving you that caramely, buttery, gingery flavor without overwhelming the rest of the ingredients. Add to that brown sugar and cinnamon, plus the savory saltiness of the bits of bacon? They’re good, y’all. They’re really, really good.
- This recipe gives you a lot of bacon cookie butter cookies, which is fantastic if you’re having a party or baking for teacher gifts. If you aren’t planning to feed a multitude, though, the dough freezes really well. If stored properly, you can keep the dough frozen up to 3 months. Plus, you can bake the cookies right out of the freezer, no defrosting needed. Perfect for a sweet-and-salty pick-me-up when the craving strikes!
👩🏼🍳 Chef’s Tips
- The bacon can make or break the cookies, so make sure you’ve got it just the way you like it! Whatever you do, don’t burn the bacon – that flavor will absolutely overpower everything else in the recipe. If chewy bacon’s not your thing, pick out those extra fatty pieces before mixing the bacon into the dough.
- Want to get perfectly round cookies with smooth edges? Just grab a round cookie cutter, a biscuit cutter, or even a drinking glass that’s just barely wider than the size of the cookies. As soon as you take the cookies out of the oven, put your tool of choice over/around the cookie, and very quickly swirl it around in small circles. The cookie should move around, hitting the side of the tool as it does, which gives it that perfectly smooth edge. You have to do it while the cookies are still warm, though – it won’t work once they’ve cooled off and their shape is set.
🍰 Other Must-Try Dessert Recipes
- Paleo Lemon Bars
- Hocus Pocus Spellbook Brownies
- Sweet & Creamy Churro Dip
- Chai Molasses Cookies
- Christmas Confetti Cookies
- Banana Pudding Brownies
- Keto White Chocolate Raspberry Cheesecake (Sugar-Free)
- Vegan Coconut Cream Pie
- Cherry Cobbler
- Pizzelle Cookies
- Gluten-Free Christmas Cookies with Homemade Icing
- Healthy-ish Apple Nachos
- Gluten Free Mug Cake
- Homemade Fried Chicken Ice Cream
- Gluten-Free Sugar Cookies (Cut-Out or Drop Cookies)
- Southern Pineapple Casserole
Bacon Cookie Butter Cookies
Sweet, savory, and perfectly spiced, these rich and incredibly delicious cookies will be a go-to recipe in your home from now on!
cookies
Equipment
- Oven
- 2-3 large cookie sheets
- parchment paper
- Plate
- Paper towels
- stovetop
- Skillet or air fryer, see Notes
- Tongs or fork
- large mixing bowl or stand mixer bowl
- Hand mixer or stand mixer
- Cookie scoop with release handle
- wire cooling rack
- Spatula
- medium mixing bowl
- whisk or silicone spatula
Ingredients
For the Bacon Cookie Butter Cookies
- 18 slices bacon slices cut in half, see Notes
- ½ cup cookie butter or peanut butter
- ½ cup unsalted butter at room temperature
- ½ packed cup brown sugar
- ½ cup white sugar
- 1 large egg at room temperature
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoon fresh baking soda
- 1 ⅛ teaspoon salt
For the Cinnamon Glaze
- 1 tablespoon powdered sugar
- 1 large pinch cinnamon more or less to taste
- 1 pinch salt
- 1 tablespoon milk of choice as needed
Instructions
To Prepare the Bacon Cookie Butter Cookie Dough
- Line large cookie sheets with parchment paper and set aside. Line plate with paper towels and set aside.
- Heat large skillet over medium-high heat. When pan is warm, add halved slices of bacon and cook, flipping as needed, until bacon is crisp but not burnt. Transfer cooked bacon to plate lined with paper towels. Repeat process until all bacon has been cooked. Set bacon aside until needed.
- Add ½ cup cookie butter, ½ cup unsalted butter, ½ packed cup brown sugar, ½ cup white sugar, 1 large egg, and ½ teaspoon pure vanilla extract to large mixing bowl. Use hand mixer or stand mixer to mix ingredients together until well combined.
- Once combined, add 1 ¼ cups all-purpose flour, ¾ teaspoon fresh baking soda, and 1 ⅛ teaspoon salt to bowl. Continue mixing until ingredients are fully incorporated.
- When dough is combined, break cooled bacon into small pieces. Add 1 cup bacon pieces to cookie dough and stir to incorporate fully. Reserve remaining bacon pieces for topping prepared cookies.
- Using cookie scoop, scoop evenly sized portions of cookie dough out of bowl. Roll each scoop quickly between palms of hands just to smooth into cookie dough ball, then place dough ball on prepared cookie sheet. Repeat until all cookie dough has been rolled and transferred to cookie sheets.
- Place cookie sheets in refrigerator and chill dough 1 hour. Alternately, place cookie sheets in freezer and freeze dough 15 minutes.
To Bake the Bacon Cookie Butter Cookies
- Before removing cookie sheets from fridge or freezer, preheat oven to 375° Fahrenheit. Remove cookie sheets and rearrange cookie dough as needed to create enough space between each.
- Place cookie sheets with chilled dough in preheated oven. Bake cookies 8 minutes, then begin checking doneness. Continue baking, checking doneness every 1 minute or so, until edges of cookies are set and centers of cookies are still soft. Cookies should look slightly underbaked.
- Carefully remove cookie sheets from oven and set aside. Let cookies rest on cookie sheets 10 minutes, then transfer cookies to wire cooling rack and set aside until completely cooled.
To Glaze the Bacon Cookie Butter Cookies
- Add 1 tablespoon powdered sugar, at least 1 large pinch cinnamon, and 1 pinch salt to medium mixing bowl. Mix to incorporate, then add 2 to 3 drops milk of choice.
- Whisk until mixture is completely smooth, adding small amounts of milk only as needed to achieve desired consistency. Use less milk for thicker, more frosting-like glaze and more milk for thinner, runnier glaze.
- When satisfied with glaze consistency, drizzle glaze over completely cooled cookies. Sprinkle remaining pieces of bacon on top of cookies and serve.
- Bacon: If you’re using thin-sliced bacon, you’ll want approximately 1 pound. If you’re using thick-sliced bacon, you’ll need a little more than 1 pound total.
- Cooking Bacon: When I’m cooking a lot of bacon and really need the doneness to be uniform (like in these cookies), I like to use the air fryer instead. You can find my foolproof air fryer bacon method here!
- Make it Vegetarian: Omit the bacon mix-in entirely or replace the bacon with milk or white chocolate chips.
- Leftovers: Store leftover cookies in an airtight container at room temperature up to 3 days, or in an airtight container in the fridge up to 7 days.
- Freezer Cookies: After chilling or freezing the cookie dough balls, transfer them to an airtight container or sealable freezer bag. Freeze up to 3 months. When ready to eat, bake frozen at 350° Fahrenheit for 10 to 15 minutes or until edges are set and centers are soft.
Approximate Information for One Serving
Serving Size: 1cookieCalories: 119calProtein: 2gFat: 8gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 19mgSodium: 190mgPotassium: 12mgTotal Carbs: 11gFiber: 0.1gSugar: 7gNet Carbs: 11gVitamin A: 87IUVitamin C: 0mgCalcium: 5mgIron: 0.3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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