Maple Bacon Cookies - the cookie that tastes like an American pancake breakfast

Who says you can't have cookies for breakfast? This recipe combines the salty and savory flavors of bacon with the delicious taste of maple extract. It's like eating a pancake breakfast in cookie form!
This recipe is adapted from the Pancake Cookies recipe by Jessica Segarra (thenovicechefb...) and published by Imperial Sugar (www.imperialsu....
You can find the full recipe, along with imperial-metric conversions at www.attemptcoo....
RECIPE:
Ingredients
1 cup unsalted butter, melted
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 tablespoon maple extract
2 large eggs
3 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
6 strips of bacon, cooked until very crispy
INSTRUCTIONS
Cook six strips of bacon until extra crispy and crumbly.
Cream the melted butter with white sugar and brown sugar.
Add vanilla extract, maple extract, and eggs, and beat with a stand or hand mixer, or with a spatula until combined.
In a separate bowl, combine flour, cornstarch, baking soda, and salt.
In batches, mix the dry ingredients into the wet ingredients until fully combined.
Crumble the bacon into small pieces and fold the bacon into the cookie dough.
Using a cookie scoop or a spoon, scoop balls of the dough onto a parchment-lined cookie sheet.
Chill the dough in the oven for at least 30 minutes and up to 2 hours for best results.
Bake the cookies at 325°F for 12-13 minutes, or until the cookies just start turning golden-brown on the edges and top.
Remove from oven, and let the cookies cool and finish setting in the pan for 10 minutes before transferring them to a wire cooling rack.

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You can find the full recipe, along with imperial-metric conversions at www.attemptcookies.com/cookies/maple-bacon-cookies. 🍪