Yield: 16 cookies
Maple Bacon Pancake Cookies
The beloved breakfast flavors of maple and bacon come together in these Pancake Cookies. Each of these giant cookies has a soft and buttery center and is filled with crispy bacon and maple flavor.
Ingredients
- 1 cup unsalted butter, melted
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 tablespoon maple extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 strips bacon, cooked until crispy and crumbled
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Instructions
- Preheat oven to 325°F and line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- Using a stand mixer or electric beaters, beat butter with both sugars. Add vanilla, maple extract and eggs; beat on low speed until just incorporated.
- Add dry ingredients and beat until well combined. Fold in bacon crumbles.
- Scoop dough into 16 very large dough balls and place on a cookie sheet. Suggest using an extra large cookie scoop that holds about 3 tablespoons of dough to make large cookies.
- Bake cookies for 12-13 minutes until cookies look puffy and just start to turn golden on top. Do not overbake!
- Take cookies out even if they look like they’re not 100% done yet, they will finish setting up as they cool.
- Let cookies cool on pan for a minimum of 10 minutes before moving them.
Nutrition
Serving: 1 cookie, Calories: 310kcal, Carbohydrates: 38g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 59mg, Sodium: 282mg, Potassium: 68mg, Fiber: 1g, Sugar: 19g, Vitamin A: 392IU, Calcium: 20mg, Iron: 1mg