Bacon and Chocolate Cookies

Prep Time


Cook Time


Total Time



20 Cookies


  • 250g Eskort Minced Bacon
  • 125ml (½ cup) butter room at temperature
  • 125ml (½ cup) castor sugar
  • 125ml (½ cup) treacle sugar
  • 1 egg
  • 5ml (1 tsp) vanilla essence
  • 250ml (1 cup) flour
  • 125ml (½ cup) cocoa powder
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) salt
  • 250ml (1 cup) dark chocolate, chopped
  • 250ml (1 cup) icing sugar, for coating the cookies
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Flour (gluten): Use gluten-free flour.
  • Butter (lactose): Use clarified butter (ghee) or coconut oil.


  • Preheat the oven to 180°C.
  • Fry the minced bacon in a frying pan over moderate heat until crispy.
  • Set the bacon aside to cool down.
  • In a mixer or large mixing bowl, cream the sugar and butter.
  • Add the egg and vanilla essence, and mix well.
  • Add the flour, baking powder, salt and chocolate to the creamed butter.
  • Combine the ingredients until a ball of soft cookie dough forms.
  • Add the crispy fried bacon to the dough and mix well.
  • Using a 60ml (¼ cup) sized measuring spoon, create 20 cookie balls from the dough.
  • Roll the cookie balls in the icing sugar.
  • Place the cookies on a greased baking tray and into the fridge for two minutes.
  • Remove from the fridge and bake the cookies for 10 to 15 minutes.
  • Storage
  • Store any leftover cookies in an airtight container.


Remove from the oven and allow to cool down.

Serve with a glass of creamy milk.


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