This recipe for a bourbon bacon skillet cookie fulfilled all of my needs for a boozy, bacon filled, chocolate decadent dessert. And It even hit all of my comfort food buttons. I’ve been wanting to make a skillet cookie for a while now, but needed to give it a little kick. I originally was going to make bacon chocolate chip cookies but went this route instead because I was also in the mood for a nice hot fudge sundae.
I originally made this and shared it with my family and I’m convinced it brought us all closer together. We ate it hot from the oven with ice cream, hot fudge, and caramel sauce. The bourbon added a lovely caramel and nutty flavor, which I think complimented the dark brown sugar, while the bacon, well what can I say about bacon. It was perfect. I love adding something meaty and savory to desserts. My dad tends to eat his meat with sweets ie, beef tenderloin with apple pie or pound cake. This is why I’ve affectionately call my parents’ house the “land of meat and sweets”.
I would highly recommend making this dessert, throw a few scoops of ice cream on top and invite friends over, offering them a spoon as they walk in.
Bourbon Bacon Skillet Cookie
- 1 cup brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter (, melted)
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 3 Tablespoons bourbon ((or ¼ cup if you like it boozy like me))
- 2 cups flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups chopped dark chocolate (, or a 10 oz bag of chocolate chips)
- 6 to 8 strips of thick cut bacon (, cooked crisp and coarsely chopped, reserve about ¼ cup)
- Preheat your oven to 375°F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined – the mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in bourbon and vanilla.
- In a medium-sized bowl, whisk together your flour, baking soda, and salt. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your chopped chocolate and bacon.
- Spread the cookie dough evenly into your cast iron skillet using a spatula to smooth the batter. Sprinkle with reserved bacon. Bake for 30 minutes or so, until golden and puffy. Allow to cool for at least an hour before cutting, or if you’re feeling daring, serve warm with ice cream and hot fudge.