Bacon Chocolate Chip Cookies with Crunchy Pretzel!

Learn how to make delicious bacon chocolate chip cookies with crunchy pretzel bits. This cookie is the perfect combination of sweet and salty.

I’ll be honest, the first time I heard of bacon and chocolate together, as a dessert – I might have gagged a little. Meat and chocolate? In the same bite? It just doesn’t seem right.

But I was so wrong.

Because first of all, I hadn’t tasted it. But second of all, there are things like maple bacon . . . so sweet and meat aren’t so unusual after all.

In fact, I used a sweet bacon in these puff pastry twists. And those were delicious!

Chocolate Chip Bacon Cookies

To make this cookie recipe, I’ve lightened up the traditional chocolate chip cookie by altering some of the ingredients – without altering any of the taste! You’ll add pretzels and bacon for a unique interpretation of a classic.

You don’t *have* to add the pretzels to the bacon chocolate chip cookies, but I highly recommend it. It adds a little bit more crispiness and a little bit more salty. Some people add potato chips too. I mean, you can really get wild!

Learn how to make these delicious cookies below.

Ingredients

• 2 cups unbleached flour (sifted)
• 1/2 tsp + 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/3 tsp sea salt
• 1/2 cup unsalted butter (softened)
• 1 cup packed brown sugar
• 1 tsp pure vanilla extract
• 2 large egg whites
• 1/2 cup dark chocolate chips
• 3/4 cup bacon (crispy and crumbled)
• 1/2 cup pretzels (broken into pieces)
• 1/2 cup white chocolate chips (optional)

Tools

• Parchment paper or Silpat
• Baking sheet
• Wire cooling racks
• Whisk
• Plastic wrap

Directions

Cook the Bacon

If you haven’t cooked the bacon yet, that’s the first thing you’re going to do. Preheat the oven to 400 degrees F. Line a baking sheet with the parchment paper or place your cooking mat down.

Cook the bacon for about 18 – 20 minutes, or until the desired crispness. Then you’re going to remove the bacon from the oven and transfer to a paper towel lined plate to let the bacon grease drain.

Mix the Dry Ingredients

Combine sifted flour, baking powder, baking soda, and sea salt in a medium bowl; set aside. You just want to use a whisk

Combine the Wet Ingredients

Cream butter until peaks form. After that you’ll add the brown sugar, and combine until JUST mixed together. You never want to beat cookie batter too much.

Next you’ll add the eggs whites and vanilla extract. Again, mix until just combined. You’ve still got to fold in the chocolate chips, which will provide additional mixing. Add both the dark and white chocolate next (the white are optional but I highly recommend them).

Mix Together Wet and Dry

Add 1/3 of the flour mixture and stir just until combined. Do this three times, until it is all incorporated into the cookie dough.

Make sure you drained the bacon well so you don’t get extra bacon fat in the cookies. Crumble the bacon into pieces. Add the bacon pieces and stir.

Refrigerate the Dough

Evenly divide the cookie dough into two parts and roll into logs. Wrap in plastic wrap. Chill cookie dough in the refrigerator for 20 minutes.

Bake the Cookies

Remove the cookie dough from refrigerator and cut dough into approximately 1/3 cup sections. Roll the dough into a ball in the palm of your hand and place onto the cookie sheet.

Bake at 350 degrees for 20 minutes, or until done. I always check about 15 minutes in to see where I’m at.

Once baked, remove from the oven. While the bacon chocolate chip cookies are still hot, insert broken pretzel pieces into cookies.

Place the cookies on wire racks to cool completely. When the time is right, dig in.

I’d love to know what you think of these chocolate chip bacon cookies in the comments! Is there anything else you would add to this recipe? Let me know!

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