Cinnamon White Chocolate & Caramelized Bacon Cookies
These bold cookies combine the sweetness of white chocolate with the warmth of cinnamon and the salty crunch of caramelized bacon. Perfect for a creative appetizer or an irresistible snack, they offer the perfect balance of sweet, salty, and spicy. Follow our simple recipe to impress your guests. These cookies are a flavor adventure that will pleasantly surprise your taste buds and quickly become a classic for your gourmet breaks.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Crisp the bacon: In a cold pan, brown the bacon over medium heat for 5-7 min. Drain on paper towels.
- 2
Caramelize the bacon: Return bacon to pan over low heat, add maple syrup and 15g brown sugar. Stir 1-2 min until shiny. Spread to cool.
- 3
Prepare the base: Cream the butter and sugars (120g + 40g) for 1 min until creamy.
- 4
Add egg and vanilla: Mix in the egg and vanilla, beat until smooth.
- 5
Incorporate dry ingredients: Mix flour, baking powder, salt, and cinnamon. Gradually add to butter-sugar mixture. Mix just until combined.
- 6
Shape the cookies: Preheat oven to 180°C (356°F). Form 45-50g dough balls and space them on a baking sheet with parchment paper.
- 7
Bake: Bake for 10-12 min until edges are set and center is still soft. Let cool on sheet for 10 min.
- 8
Melt chocolate: Melt white chocolate in microwave or double boiler until smooth.
- 9
Garnish: Spoon melted chocolate onto each cookie, top with caramelized bacon and sprinkle with coconut. Let set for 15-20 min.
- Caramelized bacon can be prepared the day before to save time.
- For softer cookies, remove them from the oven when the center still looks slightly soft.
- Store cookies in an airtight container at room temperature for 2-3 days. Reheat slightly to restore texture.
- Variations: Replace coconut with sliced almonds or use dark chocolate for a less sweet version.
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