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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Whipped Ricotta with Mixed Berries, Or Reminiscing on Holidays Past

Dessert

Christiana George

Updated Date:
January 6, 2026

This Fourth of July, Chris and I will find ourselves alone, with nary a barbecue or picnic to attend. It’s a lonely position to be in, but such is the case when you’re a stranger to an area I suppose.

We should really be used to it by now.

Last Thanksgiving, we were in Puno, Peru. I believe we ate street hamburgers, 33 cents each, and arroz con leche—also bought off the street from a man with a cartful of the stuff—for dinner. We were resolute about not making a big deal out of the day. I made a big deal out of the day.

For Christmas, we were in Mendoza, Argentina, and celebrated the evening at a huge hostel-organized dinner where we endured ham stuffed in chicken stuffed in something else because I didn’t want to spent the holiday alone, just the two of us. The evening quickly devolved into a girls-gone-wild soiree, where tequila shots were generously given out to those brave enough (or wanton enough) to slurp them from some poor girl’s bellybutton (I was not wanton enough to be that girl).

And New Year’s Eve was celebrated in Santiago, Chile. We’d debated trying to be in Valparaiso that night, but, again, in the attempt to not make a big deal over the holiday, we opted to stay in Chile’s capital instead. Where we were invited to a concert which turned out to be more like a rave and spent the entire night alternating between momentary blindness and momentary deafness. It turned out to be one of our more fun New Year’s Eves.

If this last year has taught me anything, it’s how not to make a big deal over holidays.

But I’m not saying we won’t be a little lonely.

Sometimes, all it takes is going through the motions to make a day feel festive. Or make-believe motions in this case.

If I were playing hostess to a yardful of guests, I would totally serve this dessert as a 4th of July finale, after an evening of food-gorging, fireworks-watching, and beer-guzzling. It’s sweet, velvety, and cold, the cream cheese imparting a slight tartness, the ricotta grounding it firmly as a luxurious dessert. While not heavy, it’s certainly rich. And the berries, oh the berries: I will miss them when they’re out of season.

WHIPPED RICOTTA WITH MIXED BERRIES

Adapted from Bon Appetit

Serves 6

Ingredients:

2 cups whole-milk ricotta cheese
4 ounces (1/2 cup) cream cheese, room temperature
4 Tbsp sugar
3 Tbsp honey
3/4 tsp vanilla extract
4 cups mixed fruit (strawberries, blueberries, peaches, raspberries, etc.)
2 tsp fresh lemon juice

Directions:

Mix ricotta cheese, cream cheese, 2 Tbsp sugar, honey, and vanilla extract thoroughly (alternatively, blend everything together in a food processor and transfer to a bowl). Cover and refrigerate until slightly set (about 2 hours).

Toss fruit with lemon juice and remaining 2 Tbsp sugar in a large bowl. Let stand at room temperature for about 30 minutes.

Divide ricotta among six bowls. Top with berries and serve.

Note: You can go all-out patriotic like I did, and use blueberries and strawberries in your fruit blend, but I think peaches would work terrifically as well.