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Bacon and Bourbon Chocolate Chunk Cookies


This decidedly adult cookie combines the smooth taste of bourbon with chocolate and salty bacon to make for a unique cookie your friends will love.

Ingredients & Directions

Chill Time
30 minutes
Bake Time
10 minutes
Cool Time
5 minutes


  • 1 cup
    margarine (250 mL)
  • 3/4 cup
    packed brown sugar (175 mL)
  • 3/4 cup
    granulated sugar (175 mL)
  • 2 tbsps
    corn syrup (30 mL)
  • 2
    eggs (2)
  • 1/4 cup
    Bourbon (60 mL)
  • 1 tsp
    vanilla (5 mL)
  • 2 2/3 cups
    all-purpose flour (650 mL)
  • 1 tsp
    baking powder (5 mL)
  • 1/2 tsp
    baking soda (2 mL)
  • 1/2 tsp
    salt (2 mL)
  • 4 slices
    thick-cut bacon, cooked and crumbled
  • 1 cup
    chopped toasted pecans (250 mL)


Equipment Needed 
oven Oven
mixer Mixer
mixing bowl Mixing Bowl
wire rack Wire Rack
cookie sheet Cookie Sheet

Preheat oven to 350°F (180°C). Using electric mixer, beat together margarine, brown and granulated sugars, and corn syrup. Beat in eggs, one at a time; beat in bourbon and vanilla.


Whisk together flour, baking powder, baking soda and salt; mix into margarine mixture until blended. Stir in bacon, chocolate chunks and pecans. Refrigerate dough for 30 minutes.


Drop heaping tablespoonfuls onto parchment paper–lined baking sheets. Bake, in batches, in centre of oven for 10 to 12 minutes or until golden brown. Let cool on baking sheet for 5 to 10 minutes; transfer to rack and let cool completely. Store in airtight container for up to 3 days.