This soft and chewy cookie is filled with smoky bacon, caramel corn, and a pinch of salt for the ultimate sweet and salty treat. Serve at your next cookie exchange or holiday party and watch ‘em disappear.
1 package Wright® Brand Bacon (Hickory)
2 sticks butter
1 3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt (for dough)
1/4 tsp baking powder
1 cup caramel corn (for dough)
1/2 cup bacon bits (for dough)
1 cup bacon bits (for topping)
1/4 cup kosher salt (for topping)
1 cup caramel corn (for topping)
Preheat oven to 400F.
Lay bacon on a parchment lined sheet pan and bake in a 400F oven for 20 minutes. Drain bacon grease then set bacon aside.
Lower oven heat to 330F.
In a stand mixer with paddle attachment or a large bowl, beat together butter, sugar, brown sugar, vanilla extract, and eggs.
Combine flour, baking soda, salt, and baking powder in a medium bowl and slowly mix it into the butter and sugar mixture until a smooth dough is formed.
Fold caramel corn and bacon bits into the dough before using a 1.5 oz. cookie scoop to portion cookies onto a parchment lined sheet tray.
Before placing cookie dough in the oven, cover the exterior of each dough ball with bacon bits, caramel corn, and a tiny pinch of salt.
Bake cookies in a 330F oven for 15 mins. Let cookies cool completely before removing from the sheet tray.