Maple Bacon Chocolate Chip Cookies Food

MAPLE-BACON CHOCOLATE CHIP COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
• Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
• Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

MAPLE BACON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper or Silpat. Set aside.
• In a large mixing bowl, beat butter, brown sugar, and baking soda with an electric mixer until combined. Beat in egg and egg white. Add the flour, dry pudding mix, and maple extract.
• Using a wooden spoon or spatula, stir in the chocolate chips and bacon.
• Drop dough by rounded teaspoonfuls 2-inches apart on prepared pans. Bake 10-12 minutes or until set. Allow cookies to cool on baking sheet for 2-3 minutes before transferring them to wire racks to cool completely.

PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
• Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
• Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
• Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
• Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

MILK CHOCOLATE CHIP MAPLE SYRUP GLAZED BACON COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a cookie sheet with parchment paper. For the bacon: In a medium frying pan, saute the bacon until the fat has rendered and the bacon is crisp. Drain the fat from the pan, add the maple syrup and stir to blend. Saute until the maple syrup becomes thick, 1 to 2 minutes. Transfer immediately to a small bowl and let cool.
• For the batter: With a standing or handheld mixer, blend the butter and sugars until light and fluffy, 3 to 5 minutes. Add the egg and beat until well blended, 1 minute. Add the vanilla and beat for 30 seconds more. Stir in the flour and baking soda with a wooden spoon. Add the bacon and chocolate and stir to combine. Scoop heaping teaspoons of dough onto the prepared baking sheet and sprinkle with sea salt. Bake until golden around the edges, 9 to 10 minutes.
• Let the cookies cool for 1 minute, and then transfer them to a wire rack to cool completely.

BACON & CHOCOLATE CHIP COOKIES WITH MAPLE CINNAMON GLAZE

Steps:

• In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
• Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
• Place dough on a sheet of wax paper and refrigerate at least 1 hour.
• Preheat oven to 350°F.
• Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
• Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
• Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.

BACON CHOCOLATE CHIP COOKIES

Steps:

• An important note- Be sure to use real bacon bits, not Bacos *See large print at the bottom of this post*.
• Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible.
• Preheat oven to 350 degrees fahrenheit.
• Beat together the butter, sugars, flavouring and eggs until creamy.
• In another bowl, sift together the dry ingredients.
• Add the dry ingredients to the butter mixture and stir together.
• Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour.
• Add in chocolate chips and bacon bits. Stir until well integrated.
• Place dough on a sheet of waxed paper and refrigerate at least an hour.
• Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls.
• Set dough balls about 2 inches apart on.
• an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
• Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
• Maple cinnamon glaze Reipe.
• 2 cups powdered sugar.
• 1 tablespoon maple extract.
• 1 teaspoon vanilla extract.
• 1 teaspoon cinnamon (It has been suggested that 1 teaspoon may be a bit much, so go ahead and add to taste).
• Enough water to make a thick glaze.
• Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
• Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.