Candied Bacon Cookies

Description

Soft, buttery cookies bake up with lightly crisp edges and a tender center, filled with sweet and savory bites of candied bacon throughout. The caramelized bacon adds a deep, rich flavor that balances perfectly with the sweetness of the dough. Sourdough discard brings a subtle tang that enhances the overall flavor without overpowering the cookie. Made with simple, real ingredients, these cookies deliver a bakery style result with a clean, satisfying finish.

Ingredients

• 1/4 Cup of Sourdough Discard
• 1 Large Egg
• 1 Stick of Butter
• 8 Slices of Candied Bacon
• 1/2 Cup of Brown Sugar
• 1/4 Cup of Organic Cane Sugar
• 1 Teaaspoon of Vanilla Extract
• 1 1/2 Cups of All-Purpose Flour
• 1/2 Teaspoon of Baking Soda
• 1/2 Teaspoon of Salt

Equipment

• Large Mixing Bowl
• Spoon
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Cookie Scoop
• Baking Sheet
• Unbleached Parchment Paper
• Wire Rack

Instructions

• Measure the sourdough discard and place it on the counter to come to room temperature. Place the egg and butter on the counter and allow everything to come fully to room temperature.
• Rip up the prepared candied bacon into small bite sized pieces and set aside.
• Preheat oven to 350°F and line a large baking sheet with parchment paper.
• In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
• Add the egg, vanilla extract, and sourdough discard, then mix until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the chopped candied bacon evenly throughout the dough.
• Scoop the dough onto the prepared baking sheet, spacing evenly.
• Bake for 10 to 12 minutes until the edges are lightly golden and the centers are set.
• Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Notes