| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | About 24 cookies |
Ingredients
- 5 slices bacon, chopped
- 1/2 cup plus 2 teaspoons packed dark brown sugar
- 1 teaspoon water
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup broken mini pretzels
- 1/2 cup semisweet chocolate chips
- 1/2 cup mini candy-coated chocolates (such as M&M’s)
- 2 cups kettle-cooked potato chips, broken
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Pour off the drippings into a small bowl, keeping the bacon in the skillet; set the drippings aside and let cool.
- Add 2 teaspoons brown sugar and the water to the skillet with the bacon and cook, stirring, until the sugar dissolves and the bacon is crisp, about 1 minute. Transfer the bacon mixture to a plate and spread out; let cool.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, 2 tablespoons of the reserved bacon drippings, the remaining 1/2 cup brown sugar and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the whole egg, egg yolk and vanilla until well combined. Reduce the mixer speed to low and beat in the flour mixture until just combined. Add the pretzels, chocolate chips, candy-coated chocolates and bacon and beat until just combined. Stir in the potato chips with a rubber spatula.
- Roll the dough into large balls (about 3 tablespoons each). Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but still soft in the middle, 13 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 232 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 225 mg |
Reviews
I’ve made them several times for tailgating, and when the adults figure out they’re sweet+salty, they devour them! I think they look pretty sweet, so tailgating adults aren’t looking for that, but I call them adult cookies, and they go! Also very popular after sailboat races and rugby tailgates.
These cookies were good, but not everyone was a fan of the bacon in them (me included). I’d add bacon fat but no bacon if I were to make them again.
Delicious! Careful not to chop up the pretzels too much, or else you can’t see them in the cookie. I would also reduce chips to one cup next time.
I was a little skeptical because these cookies are so loaded, but man did they turn out good!
These cookies were amazing! I used 1 cup of chips instead of 2 and stuck to the rest of the recipe. They were a huge hit! I also crumbled some of the chips on top of half a dozen cookies 🙂
Interesting recipe the cookies are delicious. I used Scotch Bonnet Kettle Chips instead of plain another layer of flavor. A big hit.