2 TB rendered bacon fat, cooled to room temperature
1 cup light brown sugar, packed
1 large egg
1 large egg yolk
1 tsp vanilla extract
½ tsp maple extract
2¼ cups all-purpose flour
¾ tsp baking soda
½ tsp salt
Topping:
1 lb bacon, cooked until very crispy and finely chopped
Maple Glaze
1 cup powdered sugar
½ tsp maple extract
½ tsp vanilla extract
Pancake syrup or Maple syrup
Finish:
chopped crispy bacon
Flaky sea salt
Instructions
1. Cook 1 lb bacon until deeply crispy.
Drain well and finely chop.
Reserve at least 2 TB bacon fat and allow it to cool to room temperature.
2. In a mixing bowl, combine butter, cooled bacon fat, and brown sugar.
Cream until smooth and slightly fluffy, about 2 to 3 minutes.
3. Add egg and egg yolk and mix until fully emulsified. Mix in vanilla extract and maple extract.
4. In a separate bowl, whisk flour, baking soda, and salt. Add to the dough and mix just until combined.
Fold in chopped bacon evenly.
5. Scoop with 1oz. Disher and freeze dough for at least 30 minutes.
6. Preheat oven to 350°F.
Line baking sheets with parchment.
Bake 10 to 12 minutes until edges are set and centers are soft. Smash with spatula. Cool completely.
7. Whisk powdered sugar, maple extract, and vanilla.
Add pancake syrup a little at a time until glaze is thick but pourable.
8. Drizzle glaze over cooled cookies.
Top with chopped bacon.
Finish with a light sprinkle of flaky sea salt.
3 Comments
These look amazing!
-cough wheres the recipe!? cough cough-
Am I out of line here? 🤣
Full instructional video in my profile
Maple Bacon Pancake Cookies
Cookie Dough
6 TB butter, softened
2 TB rendered bacon fat, cooled to room temperature
1 cup light brown sugar, packed
1 large egg
1 large egg yolk
1 tsp vanilla extract
½ tsp maple extract
2¼ cups all-purpose flour
¾ tsp baking soda
½ tsp salt
Topping:
1 lb bacon, cooked until very crispy and finely chopped
Maple Glaze
1 cup powdered sugar
½ tsp maple extract
½ tsp vanilla extract
Pancake syrup or Maple syrup
Finish:
chopped crispy bacon
Flaky sea salt
Instructions
1. Cook 1 lb bacon until deeply crispy.
Drain well and finely chop.
Reserve at least 2 TB bacon fat and allow it to cool to room temperature.
2. In a mixing bowl, combine butter, cooled bacon fat, and brown sugar.
Cream until smooth and slightly fluffy, about 2 to 3 minutes.
3. Add egg and egg yolk and mix until fully emulsified. Mix in vanilla extract and maple extract.
4. In a separate bowl, whisk flour, baking soda, and salt. Add to the dough and mix just until combined.
Fold in chopped bacon evenly.
5. Scoop with 1oz. Disher and freeze dough for at least 30 minutes.
6. Preheat oven to 350°F.
Line baking sheets with parchment.
Bake 10 to 12 minutes until edges are set and centers are soft. Smash with spatula. Cool completely.
7. Whisk powdered sugar, maple extract, and vanilla.
Add pancake syrup a little at a time until glaze is thick but pourable.
8. Drizzle glaze over cooled cookies.
Top with chopped bacon.
Finish with a light sprinkle of flaky sea salt.