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.