These cookies hit that perfect sweet-salty balance that makes you keep reaching for just one more. The maple syrup adds depth without making them overly sweet, while the bacon brings a subtle smokiness and those little pockets of salt that make chocolate chip cookies even better.

They’re sturdy enough to pack up and travel well, but still stay soft for days if you store them right. The dough freezes great too – I usually keep a batch in the freezer for when friends drop by unexpectedly. They work especially well in fall and winter, when you want something a bit more substantial than a regular chocolate chip cookie.

What you need for Maple Bacon Chocolate Chip Cookies

Ingredients You’ll Need For This Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup pure maple syrup
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
8 slices bacon, cooked crispy and crumbled
Sea salt for sprinkling (optional)

How to make Maple Bacon Chocolate Chip Cookies

Let me walk you through making these sweet and salty cookies that’ll make your kitchen smell amazing!

1. Start by cooking your bacon until it’s really crispy – you want it to crumble easily and add a nice crunch to the cookies. I like to lay the strips on a parchment-lined baking sheet and bake at 375°F for about 15-20 minutes, until they’re deep brown but not burnt. Once cooled, crumble into small pieces about the size of peas.

2. While the bacon’s cooking, let your butter come to room temperature – it should be soft enough that your finger leaves an indent when you press it, but not so soft it’s melting. This usually takes about an hour on the counter.

3. Position your oven racks in the middle and preheat to 350°F. Line two baking sheets with parchment paper (this prevents sticking and makes cleanup easier).

4. In a medium bowl, whisk together your flour, baking soda, and salt. This helps distribute the leavening evenly – nobody wants to bite into a clump of baking soda!

5. In a large bowl (or your stand mixer), cream the softened butter with both sugars and maple syrup until it’s light and fluffy – this usually takes about 3-4 minutes. You’ll notice the color change to a lighter beige and the texture will be almost like whipped cream.

6. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the second. Scrape down the sides of the bowl with a spatula – there’s always some butter mixture hiding there! Add the vanilla and beat until just combined.

7. Gradually add the flour mixture to your wet ingredients, mixing on low speed just until no dry flour remains. Over-mixing here will make your cookies tough, so take it easy.

8. Fold in the chocolate chips and crumbled bacon by hand using a spatula. Make sure they’re evenly distributed throughout the dough.

9. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie – they’ll spread as they bake. If you want prettier cookies, roll them into balls with your hands.

10. Bake for 11-13 minutes, rotating the pans halfway through. You’re looking for golden brown edges while the centers still look slightly underbaked – they’ll continue cooking on the hot pan after you take them out. If you’re using sea salt, sprinkle it on right when they come out of the oven.

11. Let the cookies cool on the baking sheets for 5 minutes – they’ll be too soft to move at first. Then transfer them to a wire rack to cool completely.

The bottom of the cookies should be golden brown and the tops should be set but still slightly soft in the middle. The cookies are best eaten within 2-3 days (if they last that long!).

🔍 Recipe Notes & Tips

Use thick-cut bacon for best results – thin slices can burn too quickly
Room temp eggs blend better than cold – set them out with your butter
Don’t skimp on the maple syrup – get pure maple syrup, not pancake syrup
Dark brown sugar adds deeper flavor than light brown
Chill dough for 30 mins if your kitchen’s warm – prevents excessive spreading
Chocolate chips: semi-sweet works better than milk chocolate here

🍽️ Serving Suggestions

Pairs great with:
– Cold milk (classic!)
– Coffee with cream
– Bourbon neat or on rocks
– Vanilla porter beer
Serve slightly warm for melty chocolate
Great on dessert boards with nuts and fruit

🎯 Make it Work for

Bake sales: Package in clear bags with ribbon, 3 per bag
Holiday gifts: Stack in mason jars with parchment between layers
Potlucks: Make them slightly smaller for crowd-friendly portions
Fancy dinner: Serve warm with vanilla ice cream as plated dessert

📦 Storage & Leftovers

Counter: 3 days in airtight container
Freezer: Dough balls freeze great for 3 months
To refresh: 10 secs in microwave brings back fresh-baked texture
Don’t refrigerate – makes bacon soggy

Maple Bacon Chocolate Chip Cookies