Bacon Chocolate Chip Cookies

These Bacon Chocolate Chip Cookies are my favorite mix of sweet and salty. The crispy bacon adds a little crunch and smoky flavor that pairs perfectly with melty chocolate chips. They’re great for holiday cookie exchange!

Jump to Recipe

A hand picks up a bacon chocolate chip cookie from a wooden board surrounded by more cookies, a glass of milk, and a bowl of chocolate chips.

Why This Recipe Works

I make these Bacon Chocolate Chip Cookies when I want something cozy, familiar, and just a little unexpected. Here’s what makes them special:

Sweet and Salty Balance: The smoky bacon and melty chocolate chips hit that perfect mix of sweet and savory.
Soft Centers, Crisp Edges: Each cookie bakes up with chewy middles and golden, crisp edges. That texture contrast makes them hard to stop at just one.
Simple to Make: No fancy steps here—just classic cookie ingredients with one fun twist. If you can make regular chocolate chip cookies, you can make these too.
A Fun Flavor Upgrade: The bacon adds a subtle smoky crunch that makes these cookies stand out from the usual batch. It’s a great way to surprise people who think they’ve tried every cookie out there.
Perfect for Sharing: These cookies always get people talking. They’re a hit at parties, just like my Peanut Butter Chocolate Chunk Cookie Bars, and they disappear just as fast.

A stack of bacon chocolate chip cookies on a plate, with broken cookies on top, chocolate chips scattered around, and a bottle of milk in the background.

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Ingredients

Thick-Cut Bacon – Crisp, smoky bacon adds a savory crunch and balances the sweetness of the cookies. Thick-cut holds up best during baking.
Unsalted Butter – Adds richness and helps create a soft, buttery cookie. If using salted butter, reduce the added salt slightly.
Granulated Sugar – Gives the cookies crisp edges and a light sweetness.
Brown Sugar – Adds moisture and a deeper caramel flavor that pairs perfectly with the bacon.
Eggs – Bind the dough together and add richness for a soft, chewy texture.
Pure Vanilla Extract – Adds warmth and depth to the flavor.
Semisweet Chocolate Chips – Provide melty pockets of chocolate in every bite. You can swap for dark chocolate chunks if you prefer a richer flavor.
Flaky Sea Salt – Sprinkled on top before baking for a light crunch and a final touch of saltiness.

For full list of ingredients and instructions, see recipe card below.

Instructions

Six raw bacon strips are arranged in a single layer on a parchment-lined baking sheet.

A cutting board with two strips of cooked bacon, diced bacon pieces, and a large kitchen knife on a marble surface.

Bake the bacon: Preheat the oven to 400°F. Arrange bacon on a parchment-lined baking sheet and bake for 15–20 minutes until crispy. Transfer to paper towels and let cool completely.
Chop the bacon: Once cooled, roughly chop the bacon into small pieces and set aside.

A white bowl filled with flour sits on a light marble surface.

A mixing bowl containing a pale, creamy batter on a marble countertop.

Mix dry ingredients: Preheat the oven to 350°F. In a bowl, whisk together flour, baking soda, and salt.
Cream butter and sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.

A beige mixing bowl containing a mound of light brown cookie dough sits on a white marble countertop.

A mixing bowl containing cookie dough, chocolate chips, and chopped bacon pieces on a light marble surface.

Add eggs and dry ingredients: Add eggs one at a time, mixing well after each. Stir in vanilla, then add the dry ingredients and mix just until combined.
Fold in mix-ins: Gently fold in chocolate chips and chopped bacon until evenly distributed.

A baking tray lined with parchment paper holds six evenly spaced scoops of unbaked cookie dough on a light marble surface.

Six chocolate chip cookies placed on a sheet of parchment paper-lined baking tray.

Scoop the dough: Scoop dough onto parchment-lined baking sheets, spacing cookies evenly.
Bake the cookies: Bake for 10–12 minutes until edges are lightly golden. Sprinkle with flaky sea salt while warm and cool on the pan for 5 minutes before transferring to a rack.

For full list of ingredients and instructions, see recipe card below.

Bacon chocolate chip cookies cooling on a wire rack, with a plate of cookies, a bowl of chocolate chips, a bottle of milk, and a bowl of sugar on a white surface.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Chocolate Options: I like using semisweet chips, but dark chocolate chunks make the cookies richer. You can even mix in milk chocolate for a sweeter bite.
Nut Add-Ins: Try adding ½ cup chopped pecans or walnuts for a little crunch. They pair nicely with the smoky bacon.
Bacon Style: Thick-cut bacon holds up best, but maple-cured bacon adds a touch of sweetness that works really well here too.

A stack of chocolate chip cookies sits on a white plate, with more cookies and a bottle of milk in the background. Chocolate chips are scattered nearby.

What to Serve with Bacon Chocolate Chip Cookies

Sweet Pairings

These Bacon Chocolate Chip Cookies are a fun dessert to serve alongside other treats. We love adding a plate of Chocolate Bark with Cherries and Pistachios for a mix of textures and flavors.
They also pair beautifully with Dark Chocolate Almond Butter Cups or a batch of Baked Gooey S’more Bars for a cozy dessert spread.
If you want something lighter, try them next to Orange Pistachio Shortbread Cookies.

Savory Appetizers

If you’re serving these cookies after a small bites spread, they go perfectly after Brie with Fig Jam, Almonds and Berries or Bacon Wrapped Dates with Goat Cheese.
They’re also a fun finish to a grazing board that includes Antipasto Bites or Puff Pastry Brie Bites. The mix of savory appetizers and sweet cookies makes for an easy, crowd-pleasing menu.

A stack of chocolate chip cookies on a wooden board, with a glass of milk, a bowl of chocolate chips, and one partially eaten cookie in the foreground.

FAQs

Can I use regular bacon instead of thick-cut?

Yes. Regular bacon will work, but thick-cut bacon holds its texture better after baking. If you use thinner slices, keep an eye on them in the oven so they don’t overcook.

Do I need to cook the bacon before adding it to the dough?

Yes, you do. The bacon should be fully cooked and cooled before mixing it into the dough. This keeps the cookies from getting greasy and ensures the bacon stays crisp.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 2 days before baking. If it’s too firm when you’re ready to bake, let it sit at room temperature for about 15 minutes.

How long does it keep?

Store the cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 3 months or freeze the dough balls to bake fresh later.

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If you try this Bacon Chocolate Chip Cookies recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!