Martha Stewart Bacon Potato-Chip Chocolate Cookie

Martha Stewart bacon potato-chip chocolate cookie is an easy salty-sweet cookie made with crispy bacon, crushed potato chips and dark chocolate, ready in 1 hour 10 minutes. Save this easy dessert for game day, potlucks or holiday cookie swaps, because every batch is baked on just two sheet pans.

Let the cookies cool completely on the baking sheet before you move them, because that is when the bacon slices crisp and the edges firm up. Lift them too early and the soft centers tear apart.

Martha folds finely chopped bacon, chocolate and crushed potato chips right into the dough, so every bite has crunch and smoke. Then she presses a whole bacon slice on top of each cookie, which gives you a crisp, salty bite before you even reach the chocolate.

Martha Stewart Bacon Potato-Chip Chocolate Cookie

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

170

kcal

These cookies bake up golden with a chewy middle and crunchy, salty edges from the potato chips. A strip of bacon crowns each one, so the salt and smoke meet the dark chocolate in every bite.

Ingredients

• 1 cup all-purpose flour
  

• 1/2 teaspoon baking soda
  

• 1/4 teaspoon coarse salt
  

• 1 stick unsalted butter, room temperature
  

• 1/3 cup packed light-brown sugar
  

• 1/3 cup granulated sugar
  

• 1/2 teaspoon pure vanilla extract
  

• 1 large egg
  

• 8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (½ cup)
  

• 3/4 cup chopped dark chocolate (4 ounces)
  

• 2 cups coarsely crushed salted potato chips
  

Directions

• Mix the dry ingredients: Preheat the oven to 375°F, then whisk 1 cup all-purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon coarse salt in a medium bowl. Set it aside while you make the butter mixture.
• Cream the butter and sugars: Beat 1 stick room temperature unsalted butter, 1/3 cup packed light-brown sugar and 1/3 cup granulated sugar with a mixer on medium-high for about 2 minutes. It should look fluffy and pale when you stop.
• Add the egg and vanilla: Add 1/2 teaspoon pure vanilla extract and 1 large egg to the bowl. Then beat on medium until everything is combined.
• Add the flour: Add the flour mixture to the butter mixture and beat on low until just combined. Stopping early keeps the cookies tender.
• Stir in the add-ins: Stir in 1/2 cup finely chopped cooked bacon (from 5 of the 8 slices), 3/4 cup chopped dark chocolate and 2 cups coarsely crushed salted potato chips. The dough will be chunky and packed with mix-ins.
• Shape the cookies: Roll the dough into 20 balls, about 2 tablespoons each, and place them 2 inches apart on two parchment-lined baking sheets. Flatten each one with the palm of your hand, then top it with a piece of bacon from the 3 remaining slices, cut crosswise into 20 pieces.
• Bake and cool: Bake until golden, 13 to 15 minutes. Then let the cookies cool completely on the baking sheet set on a wire rack.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of chocolate in these cookies?

Dark chocolate is the best choice here because it balances the salt from the bacon and potato chips. Semisweet chips work if you want a sweeter cookie, but I would skip milk chocolate since it makes the whole thing taste flat.

How do I store bacon potato-chip chocolate cookies?

Keep them in an airtight container at room temperature for up to 2 days. The potato chips and bacon soften after that, so I would not store them for longer than that.

Can I make the cookie dough ahead of time?

You can mix the dough and refrigerate it in a covered bowl for up to 24 hours, then roll and bake as written. Add the bacon slices on top just before baking so they stay fresh.

Do I need a stand mixer for this recipe?

A hand mixer works nicely well for creaming the butter and sugars. You can also use a wooden spoon, though it takes a few more minutes of hard stirring to get the butter fluffy.

What is the most common mistake with these cookies?

Overmixing after you add the flour is the usual problem, because it makes the cookies tough instead of tender. Beat on low only until the streaks of flour disappear, then stir in the add-ins by hand.