Food Snob


After the unexpected success I got bringing in my Bacon and Walnut Chocolate Chip Cookies, I decided I needed to experiment with a maple cookie recipe I have deep within the confines of my clipped recipe collection from Grandma Mo. As it turns out, I have two maple cookie recipes. I decided the one without the rolled oats and coconut would be the better of the two to add bacon.


  • 2 c. butter at room temperature
  • 1/2 c. sugar
  • 1/2 c. packed brown sugar
  • 2 egg yolks
  • 1/4 c. maple syrup
  • 1/2 T. vanilla extract
  • 6 tsp. maple flavoring
  • 5 c. flour
  • 1 lb. chopped, cooked bacon


  1. In a large bowl, whip butter and sugars until fluffy. Add remaining ingredients except for the bacon.
  2. Divide dough in quarters. Wrap each quarter in plastic wrap and roll into logs. Refrigerate at least two hours or overnight.
  3. When ready to bake, preheat oven to 325 degrees.
  4. Roll logs into chopped bacon. Cut logs into 1/2 inch slices and place on cookie sheets. Lightly press additional bacon pieces into each slice.
  5. Bake in preheated oven 20 minutes or until golden brown.

I had a little over a half-pound of bacon and didn’t feel as though I would have been able to roll two full logs with the bacon I had available. You may need more than a pound of bacon as the above-listed recipe is a double recipe. As I ran out of chopped bacon, I decided to roll one of the logs in chopped pecans and garnish the top of the cookie with chopped bacon before baking. This technique worked well.

Recipe rating: 


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