Chocolate Covered Bacon.
Yeah…I put all of this into one delicious cookie.
As an experiment, I carted a bunch of these treats up the mountain to Mountain Lake Hotel, where I am in talks with the GM about hosting Mixed again this year. (Mark your calendar, kids – it’s November 22-24!) After leaving them out for the few employees to enjoy, and returning about an hour later, I discovered they were apparently a hit…there were none left.
I explained that the cookies contained chocolate covered bacon.
No one knew.
Can you believe it? Doesn’t it seem like the flavor of bacon would be ever-so-prominent in a cookie? Well – it isn’t. Not really. For me, it added just a subtle flavor, and a bit of saltiness. I knew the salt would come into play, therefore, I didn’t add much to the recipe…and all worked well. Of course, it never hurts to add an insane amount of chocolate, which I did in the form of Hershey Kisses and chocolate chips. These cookies oozed chocolaty goodness, and there’s nothing wrong with that.
Browned Butter. Chocolate. Bacon. Kisses.
That should be some kind of slogan for world peace. Or at the very least, it needs to be on a tee shirt. Somebody get on that. Stat.
Chocolate Covered Bacon Chocolate Kiss Cookies
makes about 40
- 1/2 pound unsalted butter, browned
- 2/3 cups Dixie Crystals granulated sugar
- 1/2 cup Dixie Crystals light brown sugar, packed
- pinch salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 1/2 cups All Purpose flour
- 2 teaspoons baking soda
- 12 pieces Chocolate Covered Bacon, chopped
- 1 1/2 cups semi-sweet chocolate chips (I used Hershey’s)
- 40 Unwrapped Hershey’s Kisses
- Preheat oven to 325. Line 2 baking sheets with a SilPat or parchment paper.
- In the bowl of a stand mixer, beat the browned butter for 3 minutes to cool, then beat butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl after each addition.
- In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the bacon and chocolate by hand. Chill dough for 10 minutes.
- Portion out the cookies onto the baking sheets, roughly 12 cookies per sheet (I used a cookie scoop). Cookies will spread a bit, but not much. Allow 1-2 inches between cookies.
- Bake for 12 minutes, or until lightly browned around the edges. Remove and press a Hershey Kiss into the center. Return to oven for 2 minutes. They will likely not LOOK done, but they will be. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Store in an air-tight container.
- Serve and enjoy!
These cookies appear undone at 14 minutes, but will be very light brown on the edges. They are done! Do not overbake.
To make chocolate covered bacon, you really only need two things: chocolate, and, um, bacon.
You can either use pre-cooked, store-bought bacon (that’s the easiest), or, you can bake the bacon until crispy, let it cool, and then pat the excess grease off of it. From there, simply melt some dark chocolate and spoon it on to the bacon, thoroughly coating it. Allow it to dry, and voila – chocolate covered bacon.
No more excuses! Get to baking!