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Bacon Chocolate Chip Cookies

25 min
20 min


  • 1 package Coleman Natural bacon
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 ounces dark chocolate chopped into small pieces


1 In a large frying pan or cast iron skillet, cook the bacon until crisp. Remove the bacon from pan and drain on a paper towel. Strain the bacon fat through a fine sieve and measure out a 1/3 cup. Chill the bacon fat until it sets and becomes solid.

2 Preheat the oven to 375° F.

3 Combine the flour, baking soda, salt, and baking powder in a small bowl and set aside. In the bowl of a stand mixer, beat the butter, chilled bacon fat, granulated sugar, dark brown sugar and vanilla until well combined. Alternatively, use a large mixing bowl and hand mixer to combine.

4 Add the eggs one at a time, beating well after each addition. Gradually beat in the reserved flour mixture.

5 Gently stir in about 1/3 of the cooked bacon pieces and all of the chopped chocolate bits.

6 Place a heaping tablespoon of the cookie dough onto two parchment-lined baking sheets at least 3 inches apart.

7 Sprinkle remaining bacon pieces on top of cookies, gently pressing them on so they stick to the cookie dough.

8 Bake in the oven for 10-12 minutes or until golden brown. Cool pans on wire racks for 5-10 minutes before removing cookies from the pans.

Store cooled cookies in an airtight container and refrigerate for up to two days, if they last that long, or freeze for up to one month.

Makes approximately 24 cookies.


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