Bacon Smack Cookies

Name: Bacon Smack Cookies
Ingredients: 3/4 pound thick-cut bacon; 1/2 cup plus 2 tablespoons pure maple syrup; 2 cups light brown sugar; 3 cups plus 2 1/2 tablespoons all-purpose flour; 1 3/4 teaspoons cream of tartar; 1 teaspoon kosher salt; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; About 1 1/2 sticks unsalted butter (12 tablespoons), at room temperature; 2 large eggs; 1 1/4 cups coarsely crushed graham crackers; 1 cup bittersweet chocolate chips; 1 cup toffee bits, such as Heath; 1 cup dried cranberries

14 ingredients

16 steps

Ingredients

3/4 pound thick-cut bacon
1/2 cup plus 2 tablespoons pure maple syrup
2 cups light brown sugar
3 cups plus 2 1/2 tablespoons all-purpose flour
1 3/4 teaspoons cream of tartar
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
About 1 1/2 sticks unsalted butter (12 tablespoons), at room temperature
2 large eggs
1 1/4 cups coarsely crushed graham crackers
1 cup bittersweet chocolate chips
1 cup toffee bits, such as Heath
1 cup dried cranberries

Directions

1

Preheat the oven to 325.
2

On a foil-lined baking sheet, bake the bacon in a single layer for 10 minutes, until cooked through.
3

Brush the bacon with 1/2 cup of the maple syrup, sprinkle with 1/2 cup of the brown sugar and bake for 20 minutes, until caramelized and crisp.
4

Transfer the bacon to paper towels to drain.
5

Pour the fat into a measuring cup and refrigerate until solid, at least 30 minutes.
6

Let the bacon cool completely, then coarsely chop.
7

In a large bowl, whisk the flour with the cream of tartar, salt, baking soda and baking powder.
8

Add enough butter to the chilled bacon fat to make 1 cup and transfer to the bowl of a stand mixer fitted with the paddle.
9

Add the remaining 1 1/2 cups of brown sugar and 2 tablespoons of maple syrup and beat at medium speed until light and fluffy, about 3 minutes.
10

Beat in the eggs 1 at a time.
11

Add the dry ingredients and beat at low speed until just combined.
12

Using a spatula, stir in the bacon, graham crackers, chocolate chips, toffee bits and cranberries.
13

Cover the bowl with plastic wrap and refrigerate the dough until chilled, at least 1 hour.
14

Scoop 1/4-cup mounds of dough onto 2 parchment paperlined baking sheets, about 3 inches apart.
15

Gently flatten the cookies and bake for about 18 minutes, until golden at the edges and set in the centers; rotate the sheets halfway through baking.
16

Let the cookies cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely while you bake the remaining cookies.