Bourbon Bacon Chocolate Fudge I made last week. They haven't complained so far.
Biscoff Bourbon Bacon Chocolate Chunk Cookies
Prep Time: 15 minutes + 3hrs chilling
Cook Time: 12 minutes
Keywords: bake dessert snack bourbon whiskey biscoff bacon chocolate chips Father's Day cookie American
Ingredients (11 extra large cookies)
- 1 large egg
- 1 cup Biscoff cookie spread
- 3/4 cup light brown sugar
- 1/4 cup bourbon whiskey
- 3/4 cup all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup quick oats
- 1/2 cup chopped cooked bacon ( about 7 slices)
- 1 cup chocolate chunks
- a sprinkle of sea salt
In a stand mixer cream together the egg, Biscoff, and sugar on medium/high speed until light and fluffy (about 4-5 minutes).
Then scrape down the sides of the bowl and add the bourbon and mix on low until fully combined.
Next add the flour, cornstarch, cinnamon, and baking soda. Continue to mix on low until the dough begins to form. It will be a bit oily, that's okay.
Add the oatmeal and chopped bacon, mixing until fully incorporated.
Finally, add the chocolate chunks and mix until evenly distributed. You make have to do some by hand because the pieces are so large.
With a large scoop, place cookie dough mounds on a parchment lined cookie sheet and cover with plastic wrap. Place cookie sheet in the fridge for at least 3 hours before baking. This will prevent them from spreading too much.
When ready, remove from the fridge and allow dough to come to room temperature before placing in the oven. You can preheat your oven to 350º F during this time.
You can also sprinkle each mound of dough with a little sea salt if desired.
Bake cookies at 350º F for 12 minutes, then remove from the oven and leave on the cookie sheet for an additional 5 minutes before transferring to a cooling rack to cool completely.
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Recipe adapted from Softbatch Cookie Butter Brown Sugar Cookies by Averie Cooks
This recipe may be shared at these fabulous parties.