These bacon cookies have the texture of Rice Krispie treats – achieved with cornflakes rather than Rice Krispies. They have the no-fail taste of dark chocolate and peanut butter and the bonus of salty bacon (plus a little extra sea salt for good measure). They almost wouldn’t be sweet enough if it weren’t for the ring of powdered sugar that not only balances the flavors but also gives these cookies their distinctive look.
While most no-bake cookies are shaped in balls, this recipe is unique in that they are pressed flat so they look more like cookies.
What Are the Key Ingredients in Bacon Cookies
Smooth peanut butter works best for this recipe, although chunky would work in a pinch.
I prefer using dark chocolate for this recipe. Pick your favorite dark chocolate chip or bar – it doesn’t matter since it’s getting melted. The better the chocolate is, the better the chocolate bacon cookies will taste!
Cornflakes give these cookies their crunch. You can also experiment with using other breakfast cereals like Rice Krispies, Cheerios, or Chex.
How to Make Bacon Cookies
This recipe and technique is adapted from one in the book Cookies, Brownies, Bars, and Biscuits and it couldn’t be easier!
First, you mix all the ingredients together.
Then, line a cookie sheet with parchment paper or a silicone mat.
Place a round cookie cutter on the paper or mat and put a heaping tablespoon of the chocolate mixture in the center. Pack it down firmly.
Ease away the cutter and repeat until all of the chocolate mixture is used up.
Chill for at least one hour and then roll the edges of the cookies in powdered sugar.
Store in the refrigerator in a sealed container with cookie layers separated by parchment for up to a week or freeze them for months.
If You Love Bacon, You’ll Also Like…
- Bacon jam (I make mine with a touch of chocolate and it’s so good spread on crumpets.)
- Bacon apple pie
No-Bake Bacon Cookies
- 3 1/2 ounces dark chocolate chips, chunks, or bars cut into small pieces - melted in the microwave or a double boiler
- 3 cups cornflakes crushed (stick them in a sealed sandwich bag and roll over them with a rolling pin)
- 1 tablespoon light corn syrup
- 1/4 cup smooth peanut butter
- 6 tablespoons bacon bits You can also use very finely chopped cooked bacon
- 1/2 teaspoon sea salt
- powdered sugar for dusting
- Mix all ingredients.
- Line a cookie sheet with parchment paper.
- Place a 2 1/2 inch round cookie cutter on the paper and put a heaping tablespoon of the chocolate mixture in the center. Pack down firmly.
- Ease away the cutter and repeat until all of the chocolate mixture is used up.
- Chill for at least one hour.
- Roll the edges of the cookies in powdered sugar.
- Store in the refrigerator in a sealed container with cookie layers separated by parchment for up to a week.