6 strips of bacon, cooked until crispy and crumbled

1 cup butter, melted

¾ cup granulated sugar

¾ cup brown sugar

1 tsp vanilla extract

1 Tbsp maple syrup

2 large eggs

3 cups all-purpose flour

2 Tbsp cornstarch

1 tsp baking soda

1 tsp salt

Preheat oven to 325 F and line two cookie sheets with parchment paper. Using a stand mixer or electric beaters, beat butter with both sugars. Add vanilla, maple syrup, and eggs, then beat on low speed until just incorporated. Add the dry ingredients and beat until well combined. Fold in the bacon crumbles.

Scoop the dough into 16 large balls and place them on a cookie sheet. Bake for 12 to 13 minutes until the cookies look puffy and just start to turn golden on top. Take the cookies out even if they don’t look 100% done yet. They will finish setting up as they cool. Let the cookies cool on the pan for a minimum of 10 minutes before moving them.

Recipe courtesy of Brylee Koontz, Whitestown