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Beer and Bacon Cookies

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Take a simple chocolate chip cookie and pack it full of candied bacon and beer.  I mean, what sounds better than beer and bacon cookies?



For the candied bacon:

  • 250g smoked, streaky bacon
  • 4tbsp light brown sugar

For the cookie dough:

  • 275g light brown sugar
  • 225g caster sugar
  • 250g unsalted butter, at room temperature
  • 2 large, free range eggs
  • 1tsp vanilla extract
  • 4tbsp dark stout, I used a coffee porter
  • 475g plain flour
  • 1tsp baking powder
  • 300g dark chocolate, chopped
  • sea salt for sprinkling



  1. To make the candied bacon, preheat your oven to 200°C and line a baking tray with parchment paper. Sprinkle with 2 tablespoons of brown sugar. Lay the smokey bacon on top and cover with the remaining brown sugar. Place in the oven for 20 minutes. Allow to cool completely and, slice into 2cm pieces and set aside.
  2. In the bowl of an electric mixer beat the sugars and butter until light and pale. Break in the eggs one at a time, mixing between additions and pausing to scrape down the sides with a spatula. Mix in the vanilla extract and stout. Add the flour and baking powder and mix until just combined, mix through the chocolate chunks and bacon pieces. Bring the dough together and split into two chunks. Place each half on a sheet of cling film, roll up and form into a thick sausage shape, sealing the ends.
  3. Pop your sausages into the fridge and allow to chill overnight. The following day, take the dough out of the fridge, unwrap and slice each sausage into eight pieces. Place the slices onto a lined baking sheet, allowing room for spreading and sprinkle each cookie with a little sea salt.
  4. Preheat the oven to 180°C and bake for 20 minutes or until they are golden brown on the edges and ever so slightly pale in the centre. Allow to cool slightly before transferring to a wire rack to cool completely.
  • Prep Time: 15 minutes plus chilling
  • Cook Time: 40 minutes
  • Category: Baking
  • Cuisine: British