Brown Butter Maple Bacon Cookies (Print Version)
Nutty brown butter, maple syrup, crispy bacon, and chocolate chips create sweet-and-salty indulgence.
# List of Ingredients:
→ Butter & Fats
01 - 1 cup (227 g) unsalted butter
02 - 6 slices bacon
→ Sugars & Sweeteners
03 - 1 cup (200 g) packed light brown sugar
04 - 1/4 cup (50 g) granulated sugar
05 - 1/3 cup (80 ml) pure maple syrup
→ Eggs & Dairy
06 - 2 large eggs
07 - 1 tsp vanilla extract
→ Dry Ingredients
08 - 2 1/2 cups (315 g) all-purpose flour
09 - 1 tsp baking soda
10 - 1/2 tsp baking powder
11 - 1/2 tsp fine sea salt
→ Mix-ins
12 - 1 1/2 cups (255 g) semisweet chocolate chips
13 - 1/2 cup (60 g) chopped toasted pecans (optional)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate; once cool, chop into small pieces.
03 - In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns golden brown with a nutty aroma (about 5–7 minutes). Pour into a large mixing bowl and let cool for 10 minutes.
04 - Add brown sugar, granulated sugar, and maple syrup to the browned butter. Mix until well combined.
05 - Beat in eggs and vanilla extract until smooth.
06 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
07 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
08 - Fold in chocolate chips, chopped bacon, and pecans (if using).
09 - Scoop dough (about 2 tbsp per cookie) onto prepared baking sheets, spacing 2 inches apart.
10 - Bake for 11–13 minutes, or until the edges are golden but centers are still soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
# Expert Advice:
01 -
- The salty crunch of bacon against melty chocolate is the kind of contrast that makes you close your eyes when you take a bite.
- Brown butter adds a depth that regular butter simply cannot achieve, making these taste like they came from a bakery.
02 -
- Do not rush the butter cooling step or your cookies will spread too thin and bake unevenly.
- The bacon needs to be fully crisp before you chop it, otherwise you get chewy bits that feel wrong in a cookie.
03 -
- Make the dough a day ahead and refrigerate it, the flavors meld overnight and the texture improves dramatically.
- Save a few bacon pieces to press into the tops of each cookie before baking for visual appeal.