Bacon Breakfast Cookies

Albert Wood
Brown Bacon Breakfast Cookies spotted with raisins and bits of bacon on a cutting board.

Bacon Breakfast Cookies: A Sweet & Savory Delight!

Enjoy in the perfect mix of sweet and savory with our delicious Bacon Breakfast Cookies. Crafted with love and the finest ingredients, these cookies redefine breakfast decadence. Begin by blending the rich flavors of softened Cabot butter and Wood's Maple Sugar, creating a harmonious sweetness that sets the stage for an unforgettable treat. Add a room-temperature egg to the mix, ensuring a perfect, gooey texture.

Incorporate all-purpose King Arthur flour and a hint of baking soda, balancing the sweetness with a touch of depth. Now, the star of the show: crispy bacon strips, adding that delightful smokiness that transforms these cookies into a unique breakfast experience. Who doesn't LOVE maple and bacon (Aliens maybe?) Elevate the crunch with cornflakes, providing a satisfying bite in every mouthful.

To complete this culinary masterpiece, toss in plump raisins, introducing a burst of fruity goodness that harmonizes with the maple-infused symphony. These cookies are a breakfast WIN. Serve them fresh, and savor the delightful medley of flavors that will have your taste buds partying. It's breakfast magic like never before!

Bacon Breakfast Cookies

Al Wood

Servings

2 dozen

Prep Time

10 minutes

Cook Time

15 minutes

Calories

225

Bacon Breakfast Cookies

Ingredients

  • ½ cup butter, softened
  • ¾ cup Wood's Maple Sugar
  • 1 large egg, room temperature

  • 1 cup all-purpose flour (We use King Arthur)

  • ¼ teaspoon baking soda
  • 10 bacon strips, cooked and crumbled
  • 2 cups cornflakes
  • ½ cup raisins

Directions

  1. In a large bowl, cream butter and Wood's Maple Sugar until light and fluffy, 5-7 minutes. Beat in egg.
  2. Combine flour and baking soda; gradually add to the creamed mixture.
  3. Stir in bacon, cornflakes and raisins (optional)
  4. Drop by rounded tablespoonfuls of the mixture 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned.
  5. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
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