Bacon Smack Cookies

🍴 16 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 3/4 pound thick-cut bacon
  • 1/2 cup plus 2 tablespoons pure maple syrup
  • 2 cups light brown sugar
  • 3 cups plus 2 1/2 tablespoons all-purpose flour
  • 1 3/4 teaspoons cream of tartar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • About 1 1/2 sticks unsalted butter (12 tablespoons)
  • at room temperature
  • 2 large eggs
  • 1 1/4 cups coarsely crushed graham crackers
  • 1 cup bittersweet chocolate chips
  • 1 cup toffee bits
  • such as Heath
  • 1 cup dried cranberries

Instructions

  1. Preheat the oven to 325.
  2. On a foil-lined baking sheet, bake the bacon in a single layer for 10 minutes, until cooked through.
  3. Brush the bacon with 1/2 cup of the maple syrup, sprinkle with 1/2 cup of the brown sugar and bake for 20 minutes, until caramelized and crisp.
  4. Transfer the bacon to paper towels to drain.
  5. Pour the fat into a measuring cup and refrigerate until solid, at least 30 minutes.
  6. Let the bacon cool completely, then coarsely chop.
  7. In a large bowl, whisk the flour with the cream of tartar, salt, baking soda and baking powder.
  8. Add enough butter to the chilled bacon fat to make 1 cup and transfer to the bowl of a stand mixer fitted with the paddle.
  9. Add the remaining 1 1/2 cups of brown sugar and 2 tablespoons of maple syrup and beat at medium speed until light and fluffy, about 3 minutes.
  10. Beat in the eggs 1 at a time.
  11. Add the dry ingredients and beat at low speed until just combined.
  12. Using a spatula, stir in the bacon, graham crackers, chocolate chips, toffee bits and cranberries.
  13. Cover the bowl with plastic wrap and refrigerate the dough until chilled, at least 1 hour.
  14. Scoop 1/4-cup mounds of dough onto 2 parchment paperlined baking sheets, about 3 inches apart.
  15. Gently flatten the cookies and bake for about 18 minutes, until golden at the edges and set in the centers; rotate the sheets halfway through baking.
  16. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely while you bake the remaining cookies.
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