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+ servings
Bacon cookie butter cookies with a cinnamon glaze drizzle arranged on parchment paper.

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!
Prep: 30 minutes
Cook: 15 minutes
Chill 1 hour 30 minutes
Total: 2 hours 15 minutes
Yield:36 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.

Notes

  • 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.

Nutrition

Serving Size: 1cookie | Calories: 119kcal | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 190mg | Potassium: 12mg | Total Carbs: 11g | Fiber: 0.1g | Sugar: 7g | Net Carbs: 11g | Vitamin A: 87IU | Calcium: 5mg | Iron: 0.3mg
Recipe By:Cheryl Malik