I spent the entire day cooking last Saturday. Homemade salted caramels, No-Bake Biscoff Balls, peanut butter cup and truffle cookies and gluten-free lemon bars are all piled in abundance in my kitchen. Even after a family Christmas party and making a plate for my husband to take to work at the police department, there’s still plenty of sugar. And this year though, I added some sweet, salty, bacony goodness.
It was time for something new and different. I decided to really go for it, and my Bacon Toffee Potato Chip Cookies were born.
Bacon Toffee Potato Chip Cookies
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking soda
1 package Heath bar bits (with chocolate)
6 slices of bacon, cooked crisp and crumbled
1 1/2 cup crushed, ridged potato chips
Preheat the oven to 375 degrees. Cream together the butter and sugars. Add the eggs and vanilla. Mix well. Add the flour and baking soda and stir until combined. Stir in the Heath bits, bacon and potato chips.
Drop by spoon onto an ungreased baking sheet 2” apart. Bake about 8 minutes, or until the edges start to brown. Cool.
You could also make these bar-style by pressing the dough into an ungreased jelly roll pan, baking for 15 – 20 minutes and cutting into bars.
Makes about 7 dozen 2 1/2” cookies.
The bacon flavor is pretty subtle in these, which is what I wanted. If you want it to be more apparent by all means, add more bacon. You could also go with half the package of toffee, which will make the other flavors stand out more. You really just can’t go wrong here. I mean, come on – bacon.