Biscoff Bourbon Bacon Cookies
Medically reviewed by Christiana George Updated Date: December 19, 2022
Father’s Day is coming up around the corner. Looking for a manly treat to make for the fathers in your life. How about these Biscoff Bourbon Bacon Chocolate Chunk Cookies? They are huge in size and flavor. They are packed full of Biscoff Cookie Spread, Kentucky Bourbon Whiskey, Boar’s Head Natural Smoked Bacon, and Nestle’s Semi-sweet Chocolate Chunks. Need I say more?
I am really starting to dig bourbon. This bottle that my neighbor lent me is going to good use. Don’t worry, they did get some of these cookies as well as the Bourbon Bacon Chocolate Fudge I made last week. They haven’t complained so far.
Only the good stuff goes into these cookies. That means real bacon, Biscoff, and large chunks of chocolate. Nothing but the best for my man. When complete, the dough will be a bit oily, but sticks together well. I tested it by grabbing a chunk and rolling it into a ball in my hands. If you can do that, then your dough is perfect.
I used my large cookie scoop for these. You know, the one that doubles as an ice cream scoop. These are not dainty girly cookies. I flattened out the dough a little and I may have rearranged a few of the chocolate chunks a bit. I also sprinkled a little sea salt to the tops of each cookie before baking. The cookies did spread after cooking. Um, yeah, like to the size of my hand. Now that’s a manly cookie! At this point you can definitely smell the bourbon. But can you see all the bits of bacon, oatmeal, and thick chunks of chocolate? Just make sure the kids don’t get a hold of these. Not all the alcohol burned away. You have been warned. These are adult only cookies.
I handed these out to several neighbors, guys and gals, for taste testing and no one gave them a bad review. They are crispy at the edges and soft in the middle. They have so many flavors all melded together. It’s a flavor party in your mouth. One of the neighbors requested I make more. There are going to be some happy dads in town this Father’s Day.
Biscoff Bourbon Bacon Chocolate Chunk Cookies
by The Sweet Chick
Prep Time: 15 minutes + 3hrs chilling
Cook Time: 12 minutes
Keywords: bake dessert snack bourbon whiskey biscoff bacon chocolate chips Father’s Day cookie American
Ingredients (11 extra large cookies)
- 1 large egg
- 1 cup Biscoff cookie spread
- 3/4 cup light brown sugar
- 1/4 cup bourbon whiskey
- 3/4 cup all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup quick oats
- 1/2 cup chopped cooked bacon ( about 7 slices)
- 1 cup chocolate chunks
optional
- a sprinkle of sea salt
Instructions
In a stand mixer cream together the egg, Biscoff, and sugar on medium/high speed until light and fluffy (about 4-5 minutes).
Then scrape down the sides of the bowl and add the bourbon and mix on low until fully combined.
Next add the flour, cornstarch, cinnamon, and baking soda. Continue to mix on low until the dough begins to form. It will be a bit oily, that’s okay.
Add the oatmeal and chopped bacon, mixing until fully incorporated.
Finally, add the chocolate chunks and mix until evenly distributed. You make have to do some by hand because the pieces are so large.
With a large scoop, place cookie dough mounds on a parchment lined cookie sheet and cover with plastic wrap. Place cookie sheet in the fridge for at least 3 hours before baking. This will prevent them from spreading too much.
When ready, remove from the fridge and allow dough to come to room temperature before placing in the oven. You can preheat your oven to 350º F during this time.
You can also sprinkle each mound of dough with a little sea salt if desired.
Bake cookies at 350º F for 12 minutes, then remove from the oven and leave on the cookie sheet for an additional 5 minutes before transferring to a cooling rack to cool completely.
Enjoy!
Recipe adapted from Softbatch Cookie Butter Brown Sugar Cookies by Averie Cooks
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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