Soft, chewy cookie bars with a sticky maple glaze and crunchy bacon topping.
These Maple Bacon Doughnut Cookies bring the sweet and salty combo to your cookie jar. With a rich maple glaze and crispy bacon bits, they're an indulgent treat.
Why you'll want it now, The irresistible blend of sweet maple and salty bacon makes these cookies a must-try.
Why this recipe works
The combination of brown sugar in the cookie dough and real maple syrup in the glaze creates a deep, caramel-like flavor that pairs perfectly with the salty, crispy bacon topping.
Equipment
Mixing bowls
Electric mixer with paddle attachment
9 x 13 in (23 x 33 cm) baking pan
Parchment paper
Wire rack
How to make it
Preheat your oven to 350°F (175°C). Line a 9 x 13 in (23 x 33 cm) baking pan with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Press the dough evenly into the prepared baking pan.
Bake for 12-15 minutes, or until the edges are golden brown and the center is set.
While the cookies bake, prepare the glaze by whisking together powdered sugar, maple syrup, and milk until smooth.
Once the cookie bars are baked, let them cool in the pan for 10 minutes, then transfer to a wire rack.
Drizzle the maple glaze over the warm cookie bars and sprinkle with crumbled bacon bits.
Allow the glaze to set before slicing into bars.
Enjoy the decadent combination of maple and bacon in these delightful cookie bars!
How you'll know it's ready
The cookie bars are ready when the edges are golden brown and the center is set but still soft.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (165°C) and check the cookies a few minutes early as they may bake faster.
Frosting, filling & glaze notes
The glaze should be smooth and pourable, falling in a slow ribbon from the spoon.
Troubleshooting
If the cookies are too dry, check your baking time and ensure accurate ingredient measurements.
If the glaze is too thick, add a bit more milk to reach the desired consistency.
If the bacon isn't crisp, ensure it's cooked thoroughly before crumbling.
Storage
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Make ahead
The cookie dough can be prepared a day in advance and refrigerated. Bake and glaze just before serving.
Variations
Swap the bacon for candied pecans for a nutty twist.
Add a teaspoon of cinnamon to the glaze for extra warmth.
Use dark chocolate chips in the dough for a sweet contrast.
Frequently asked questions
Can I use imitation maple syrup?
For the best flavor, it's recommended to use real maple syrup in the glaze.
How do I keep the cookies soft?
Store them in an airtight container and avoid overbaking.
Can I freeze these cookies?
Yes, freeze the unglazed cookie bars in an airtight container for up to 2 months.
What type of bacon works best?
Thick-cut bacon provides the best texture and flavor.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
