Chocolate Chip, Bacon and Caramel Corn Cookies
- Difficulty: Simple
- Makes: 32 cookies
- Nutrition Facts per Cookie:
Serving Size: 1 of 32 cookies Calories: 222 Total Fat: 12 g Saturated Fat: 6 g Carbs: 27 g Fiber: 1 g Sugars: 16 g Protein: 4 g Cholesterol: 33 mg Sodium: 179 mg - Total Time: 1 hour 15 minutes (including cooling)
- Active Prep Time: 30 minutes
Ingredients
- 10 bacon slices
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 2 cups plus 2 generous tbsp all-purpose flour
- 2 rounded tsp instant coffee granules
- 1 tsp baking soda
- 1 tsp kosher salt
- 7 cups caramel corn
- 8 oz quality semisweet chocolate, chopped into chunks
Instructions
- Place the bacon in a large skillet and cook over medium heat until crisp, about 810 minutes. Transfer to a paper-towel-lined plate to drain and cool completely, then finely dice; set aside.
- In a large bowl, use an electric mixer to cream the butter with the brown and white sugars until smooth. Mix in the vanilla and eggs until creamy, scraping the bowl as needed.
- In a separate bowl, whisk together the flour, instant coffee, baking soda, and salt. Add the dry ingredients to the butter mixture in three additions, mixing on low speed after each addition until incorporated. Scrape the bowl and beat briefly to combine.
- Put 3 cups of the caramel corn into a plastic bag and crush with a rolling pin. Stir the crushed caramel corn, chocolate chunks, and diced bacon into the dough by hand. Place the remaining 4 cups of caramel corn in another bag and crush; spread the crushed pieces on a clean surface.
- Line two baking sheets with silicone baking mats. Scoop dough into 2-tablespoon mounds and roll into balls. Coat each ball in the crushed caramel corn, place on the prepared sheets, and gently press to flatten. Refrigerate the sheets for 15 minutes.
- Preheat the oven to 350F (175C).
- Bake the chilled cookies for about 12 minutes, until the edges are golden brown. Let cool briefly on the pan, then transfer to a wire rack to cool completely. Repeat with remaining dough as needed.
