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Bacon & Beer Cookies

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  • Prep 15 min
  • Total 30 min
  • Servings 10
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We added crisp bacon and a taste of stout draught beer to Betty Crocker double chocolate chunk cookie mix for a delicious pairing of savory and sweet. Top with a chocolate ganache and candied hazelnuts.
By Brooke Lark
Updated Oct 10, 2011
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  • 1
    Heat oven to 375°F. Crumble 2 slices of the cooked bacon into small pieces; place in large bowl. Add cookie mix, butter, egg and 1 tablespoon of the beer; stir until dough forms.
  • 2
    Roll dough into 2-inch balls; place on ungreased cookie sheet.
  • 3
    Bake 11 to 13 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4
    Meanwhile, in 1-quart saucepan, mix remaining 1 tablespoon beer, the hazelnuts and brown sugar. Cook over medium heat until brown sugar begins to reduce and caramelize. Spread mixture on sheet of parchment paper; cool.
  • 5
    In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. If needed, microwave 15 to 30 seconds longer or until chips are melted and mixture can be stirred smooth.
  • 6
    Spread chocolate ganache on top of each cookie. Sprinkle a few candied hazelnuts on top of each. Break or cut remaining 4 slices bacon into 10 to 12 pieces; press 1 piece on top of each cookie.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't have alcohol in your home? Feel free to replace the beer in this recipe with water.
  • tip 2
    Change it up! Try this recipe with a pouch of Betty Crocker® chocolate chip cookie mix instead of the chocolate chunk cookie mix.


Nutrition Facts are not available for this recipe
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