Bacon and Butter

Warning: This post contains no helpful information about nutrition, motivation, effective workouts, or good physical health. It is, however, devoted to deliciousness and indulging just a little bit, when the time is right.

Inspired by the bacon-rific (baconlicious?!) ideas on BaconToday, I decided to try adding bacon to a cookie recipe I got from my mom. The recipe was already sort of unconventional—it’s based on potato chips!—so the addition of bacon didn’t seem too wacky. And the results are delicious! Chewy/crunchy, sweet/salty, with a lovely undertone of butter. Mmmm… bacon and butter.

An Excellently Low Quality Image of Potato Chip and Bacon Cookies |

Potato Chip & Bacon Cookies

Makes approximately 3 dozen.

  • 3/4 cup unsalted butter

  • 3/4 cup sugar

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • 1 1/4 cups flour

  • 1/4 teaspoon salt

  • 1/2 cup finely chopped pecans

  • 1/2 cup finely crushed plain potato chips (It takes about 1-2 cups whole chips to make 1/2 cup crushed.)

  • 1 pound bacon

  • a little extra butter and sugar for the tops

  • approximately 36 pecan halves for the tops

Prep Work:

Crush the chips. Chip crushing tip: Put the chips in a plastic bag and bash the hell out of it with a rolling pin. Agression release AND delicious cookie ingredient! You want about 1/2 cup chip crumbs for the cookies.


Make the bacon. Preheat the oven to 400F. Place the bacon strips in a single layer on a cookie sheet with a lip or in two 13X9 pans. Bake the bacon for 10-12 minutes, or until really crispy. Remove from pan and drain on paper towels, then crush. Use the chip crushing technique above. You want about 1/2 to 3/4 cup crushed bacon for the cookies.

Making the Cookies:

Bring butter to room temperature; you should be able to make an indent in the stick with your finger when you apply pressure, but it should not be soft or melted. Combine butter, sugar, egg yolk, and vanilla in a mixing bowl. Cream the ingredients together for 3 minutes, until fluffy and smooth.


Mix flour and salt together in a small bowl, then add to butter/sugar mixture. Blend just until combined.


Add nuts, potato chips, and bacon. Mix until combined.


Roll dough into a ball, wrap in plastic, and refrigerate for an hour or so. Drink two glasses of water to help make sure you stay hydrated during the holidays. Maybe even do 10 pushups while you think about the cookies.


Preheat oven to 375F.


Remove dough from fridge. Roll pieces of dough into 1.5-inch balls and set on cookie sheet, about 2 inches apart. (They will expand a little bit, but not much.)


Butter the bottom of a glass, dip it in sugar, then gently flatten the dough balls. Top with a pecan.


Bake for 9-10 minutes, until the cookies are set but not browned.


Allow to cool on the cookie sheet so they don’t break.


Eat, enjoy, and amaze your friends with cookies laced with bacon and potato chips.

Prefer a non-bacon version?

Follow the recipe above, but increase the chopped pecans to 3/4 cup and the crushed chips to 3/4 cup.

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  • Erin Clare says:

    I’ll be hanging out by the bacon cookie platter if anyone needs me.

  • Melicious says:

    I wonder how many pullups and pushups we’ll have to do to work off a bacon cookie?! Whatever it is… it’s worth it.

  • Erin Clare says:

    Well, I’m going to likely eat a lot…so let’s set the bar at 5 BURPEES per cookie for me and 5 THRUSTERS for you!!!

    Aww hell…let’s just enjoy them

    *today’s word verification “inelf”. the generator must have known it was Christmas Eve*

  • Melissa Byers says:

    I. Am. In. Love. And you are my new bacon hero. Thanks for sharing!

  • CrossFit Cape Fear says:

    OMG!!!! I’ve made AND LOVE the potato chip cookie, but with BACON?? I AM SO THERE!

    We’re doing a CAKE workout (post WOD indulgence)this Friday, but this will be another one in a few months.

    Thanks for the idea.

    CrossFit Cape Fear

  • Nancy says:

    Pork dessert….brillant!! I made these for my “bacon lovin'” son for his birthday….he will love me forever!!

  • Cindy says:

    hey there! For medical reasons, our son is on low carb diet. Can you think of anything to replace the chips with that would be more in line with low carb eating? If I can figure that out, these will be in every care package…!

    • Mel says:

      Honestly, for a low-carb diet I would recommend skipping the cookies all together. These are definitely not healthy food and even without the chips, would not be low carb. These are 100%, carb-loaded treat food for once a year Christmas parties.

  • Cindy says:

    Yeah, I know, I was thinking if I substituted erythritrol for the sugar, and come up with something for the potato chips.
    Or maybe just leave them out? hmmm…
    I’m trying to figure out treats for a teenage boy on a college campus that will be legal (as long as he watches portion size), and give him encouragement to stick with it.

  • Cathy M says:

    Oh, my sweet lord! Even though my Christmas cookie baking is officially done, I HAVE to make these to add to cookie trays. I will be the most popular person in town! If they make it onto the trays, that is ! 😉

    • Mel says:

      These are really, really, REALLY good. And this year, I think I might try making them with almond flour so they’re grain free. YAY!

      • Cathy M says:

        I just made them. Can’t believe how good they smelled while tyeh were baking. I subbed almonds for the pecans, because I’m just not a big pecan fan. I’d love to hear if the grain free version works well, though the presence of the gluten will hopefully keep my intake in check! Merry Christmas!

  • Amy says:

    What nut can you substitute if you don’t like pecans? 🙂