Bacon & Beer Cookies

  • Prep 15 min
  • Total 30 min
  • Servings 10


slices crisply cooked bacon
pouch Betty Crocker™ double chocolate chunk cookie mix
cup butter, softened
tablespoons stout draught beer (from 14.9-oz can)
cup chopped hazelnuts (filberts)
cup packed brown sugar
cup dark chocolate chips
cup whipping cream


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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.



Expert Tips

Don't have alcohol in your home? Feel free to replace the beer in this recipe with water.

Change it up! Try this recipe with a pouch of Betty Crocker® chocolate chip cookie mix instead of the chocolate chunk cookie mix.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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