Save Soft, chewy cookies featuring warming chai spices, sweet maple syrup, and crisp bacon for a uniquely irresistible treat.
I first baked these cookies on a rainy weekend after craving something both comforting and adventurous. The savory bacon and spiced chai gave every bite a cozy feel and won over even skeptical friends.
Ingredients
- Bacon: 6 slices thick-cut bacon
- All-purpose flour: 2 cups (250 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cardamom: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Ground black pepper: 1/4 tsp
- Unsalted butter: 1/2 cup (115 g), softened
- Granulated sugar: 1/2 cup (100 g)
- Brown sugar: 1/2 cup (110 g), packed
- Maple syrup: 1/4 cup (60 ml), pure
- Eggs: 2 large
- Vanilla extract: 1 tsp
Instructions
- Prep the oven and pans:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cook and chop bacon:
- Cook bacon in a skillet over medium heat until crisp. Drain, cool, and chop finely. Set aside.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper.
- Cream wet ingredients:
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add syrup, eggs, and vanilla:
- Add maple syrup, eggs, and vanilla extract to the butter mixture, beating well after each addition.
- Combine wet and dry:
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in bacon:
- Fold in the chopped bacon.
- Portion the dough:
- Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Cool:
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping drizzle a little extra maple syrup on top, making this a fun weekend baking tradition our family looks forward to every fall.
Notes
For extra chai flavor, add 1/2 tsp ground allspice or a pinch of white pepper. Drizzle with additional maple syrup or glaze for a sweeter finish.
Required Tools
Skillet, mixing bowls, electric mixer or whisk, baking sheets, parchment paper, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (butter), pork (bacon, unless substituted). Double-check bacon, butter, and maple syrup labels for hidden allergens.
Save Enjoy these cookies fresh for unbeatable flavor, and store leftovers in an airtight container for up to 3 days.
Recipe Guide
- → What chai spices are used in these cookies?
This treat features cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper for that classic chai warmth.
- → How does bacon affect the cookie flavor?
Crisp, finely chopped bacon creates a savory contrast to the maple syrup and spices, adding richness and texture.
- → Can turkey bacon be substituted for pork bacon?
Yes, turkey bacon offers a leaner option while still delivering a smoky, savory bite to complement the sweet notes.
- → Do these cookies pair well with beverages?
They’re perfect with chai tea or strong coffee, which enhance the warming spice and maple flavors.
- → Is there a gluten-free version available?
Try using a 1:1 gluten-free flour blend, but results may vary in texture.
- → What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to 4 days; bacon inside keeps them moist.