Do I really need to say more than bacon?! I feel like that word alone tells you all you need to know. Bacon. Salty. Delicious. Good for breakfast, lunch, dinner, and dessert. Yes, bacon for dessert! That’s the life I want to live. I decided to foray into the world of bacon cookies after my successful attempt at a bacon cake. It was everything salty and sweet so how could I not attempt to create a bacon-inspired cookie. And well here ya go…bacon butterscotch cookies.

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This recipe came together really easy using my go-to chocolate chip cookie as the base. I first swapped out the regular butter with bacon fat (you can thank me later) and used butterscotch chips instead of chocolate chips. Lastly, for that added crunch, I chopped up some salted peanuts to give an extra texture and flavour dimension. The best part about these cookies is that they require no-chill time. You can mix them up, bake them, and be eating 1 (or 2 or 3) in no time flat. I mean really…what’s there to question now…get baking!

Bacon Butterscotch Cookies

★★★★★

5 from 1 reviews

Author: Katie
Total Time: 20 Min
Yield: 2 Dozen 1x

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Description

Thick and chewy bacon cookies filled with sweet butterscotch chips and salted peanuts. Salty/sweet fans this cookie recipe is for you!

Ingredients

Scale

½ cup bacon fat
¾ cup brown sugar
1 large egg, room temperature
½ tbsp. vanilla extract
½ tsp. baking soda
½ tsp. baking powder
½ tsp. coarse sea salt
1 ⅓ cup all-purpose flour
1 cup butterscotch chips
½ cup salted peanuts, chopped

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Instructions

EQUIPMENT:

Stand Mixer
Cookie Tray
Cookie Scoop
Parchment Paper
Spatula

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer cream bacon fat and sugar on high for 3 minutes until light and fluffy.
Add in the egg and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl occasionally.
Add in flour, baking soda, baking powder, and sea salt into a bowl and mix on low until fully incorporated and dough forms.
Mix in the butterscotch chips and chopped peanuts by hand with a spatula.
Using a 1.5 tbsp cookie scoop drop onto parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.
Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!