Best Chocolate Chip Bacon And Caramel Corn Cookies Recipes

Chocolate Chip, Bacon and Caramel Corn Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 32 cookies

Number Of Ingredients 12

10 slices bacon
1 cup (2 sticks) salted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 cups plus 2 rounded tablespoons all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
7 cups caramel corn
8 ounces good semisweet chocolate, chopped into chunks

Steps:

In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
Preheat the oven to 350 degrees F.
Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

Chocolate Chip, Bacon and Caramel Corn Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

10 slices bacon
1 cup (2 sticks) salted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 cups plus 2 rounded tablespoons all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
7 cups caramel corn
8 ounces good semisweet chocolate, chopped into chunks

Steps:

In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
Preheat the oven to 350 degrees F.
Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.