Bourbon, Bacon and Pecan Cookies

Bourbon Maple Bacon and Pecan cookies

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So I am headed to New York tomorrow to tape a couple episodes of “Rescue My Renovation” again. (By the way, has anyone seen that HGTV has picked it up and it is running on the weekends?) Since my parents are sweet enough to stay with the kids while we are away, I wanted to make sure that I left the pantry stocked with treats (especially for my dad *wink). I settled on making these Bourbon Maple Bacon and Pecan cookies.

Bourbon, Bacon and Pecan Cookies

I just want to go on record as saying that I have previously vehemenetly avoided bacon in baked goods. I had a bad experience with a smoky bacon chocolate bar that may or may not have involved gagging at it’s grossness, and I have stayed away ever since.
But the other day I had a change of heart. I thought if I could just harness the wonderful salty and slightly sweet flavor of the bacon and the crispy texture, that I was willing to try again.

Bourbon, Bacon and Pecan Cookies

When I pared the bacon with bourbon (yes, yes and yes) and toasty pecans it was the perfect combinations of fall flavors for these tasty cookies. I baked a huge batch of them up and there was the most spectacular sweet cookie smell in the air laced with that always enticing bacon flavor! In the end they were really awesome. The bacon was more subtle then expected, just right even.

Recipe: Bourbon Maple Bacon and Pecan cookies

Ingredients

  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon maple extract
  • 2 tablespoons bourbon
  • 2 ¼ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups pecan pieces
  • ½ cup crispy bacon pieces (about 8 ounces of bacon cooked to crispy)

Instructions

  1. Preheat the oven to 350 degrees. Prepare two sheet pans with parchment or silpats.
  2. In the bowl of a standing mixer cream together the butter and the sugar until fluffy.
  3. Add the eggs and combine well, and then add the maple extract and the bourbon and combine really well.
  4. In a separate bowl combine the flour, salt and baking soda. Add the dry ingredients to the batter and mix until you have a sticky dough.
  5. Add the pecan pieces and bacon to the batter and mix well.
  6. Scoop the cookie dough by the spoonful onto the prepared sheet pans and bake for 12 minutes at 350 degrees.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Leave a Reply

39 Comments

  1. Tieghan says:

    I too have been avoiding bacon in baked goos, but now I do not know. Everything sounds so good. Bourbon, maple and bacon are such awesome combos. I think it is time! Plus, last week Jessica (how sweet it is) posted peanut butter banana bacon cupcakes that look out of this world. I think I need both now. Cupcakes and cookies!

  2. Jenny Flake says:

    These cookies!!! Talk about divine! Mmm :)

  3. I have no problem with bacon in anything!! Lol. These cookies sound amazing!

  4. Amanda says:

    I dont know what magical spell you have spun over me… but I am entranced. I need these in my life! :)

  5. Maria says:

    Cookies and it’s Friday! Today is going to be a good day! Thanks!

  6. These cookies sound great!

  7. ohhh you’re going to be so close to me! wish i were going to nyc too to meet up with you :) have so much fun!! these cookies look AMAZING!! i love that bourbon addition ;)

  8. I could take care of that whole stack! Happy Weekend!

  9. marla says:

    These cookies would rock my world. You did say Bacon & Bourbon.

  10. These cookies… OMG! My boyfriend will flip for these. P.S. I’m so excited you’re coming to my city! We’re supposed to have good weather here this weekend ;)

  11. I make my own bacon and though I have tried a couple of varieties I’m done with that. Why? Maple Bourbon Bacon is hands down the BEST. In a cookie…sure, why not?? With pecans? Even better!

  12. Michelle in VA says:

    I have a few slices of raw bacon in my fridge leftover from my bacon-wrapped hot dog experience (experiment?) over the weekend — this may be how I use them up!

  13. Gaby says:

    can you send a dozen down to LA?!

  14. Des says:

    My husband loves anything and everything bourbon. This would be a huge hit in our house…if only I can get him to let me use his bourbon for cooking :)

  15. Ann says:

    Do you use unsalted butter?

    • I don’t Ann!! But if you are trying to watch your salt, you could TOTALLY use unsalted

  16. Anna says:

    Have you tried brown sugar instead of white sugar? I’m asking because I prefer soft/chewy cookie.

    • I find that the white sugar gives the thinner chewy cookie and the brown sugar makes a thicker cookie

  17. Ah, would love these right about now!

  18. Steph Homan says:

    These sound delicious and I can’t wait to try. Could you substitute the maple extract with maple syrup and reduce the amount of sugar?

    • Steph, you can just ommit the extract or use Vanilla instead- but I would not swap syrup for sugar- the cookies will not hold together when they bake. You could however swap brown sugar for white to get a richer flavor if you want to get rid of the maple.

      • Steph Homan says:

        Thank you so much for the suggestions! I can’t wait to try!

  19. Pearl says:

    Do you have any special advice for someone attempting this amazing recipe whose never baked cookies from scratch?

    • Pearl, just follow the directions and you should be good!! but using room temperature butter and eggs always helps ;)

  20. Zoe says:

    i have a ton of almonds on hand that i’ve been trying to do something with, do you think that would go well or do you think the texture and flavor would be too different?

    • I am sure they would be great! i would just toast and chop the almonds first!

  21. Kala says:

    Tried these- they were great! Totally left out the baking soda by mistake and they were still yummy. Would do them again!

    • Great Kala! so glad that you enjoyed them!

  22. Christina says:

    These look AH-MA-ZING! How many cookies does it make?

    • Christina- about 18-24 cookies (depending on size)!

  23. Brandie says:

    What are your thoughts on browning the butter?? Think it would be too nutty or bring out the flavor even more?

    • Do it! Do it!!!!! I used regular, but you could certainly used maple smoked. Good Luck!!

  24. Brandie says:

    Ohh also, what kind of bacon? Maybe a maple cured style, or jus regular ?

  25. Barbara says:

    Made last night and they were a hit w/ coworkers. Followed the recipe to a T and my cookies spread…not sure what I did wrong. I want to make them again tonight…any suggestions???

    • mine spread too- did yours spread more than the pictures? You can always try using brown sugar instead of white- it keeps the cookies thicker.