Prep: 30 Minutes
Bake: 14 Minutes
Yields: 15 Cookies
1 Foodstirs™ Organic Chocolate Chippy Mix
1 Package Applegate Organics Hickory Smoked Uncured Sunday Bacon
6 Tbsp Butter, cubed
1/2 Cup Brown Sugar
Preheat oven to 375 degrees and line a baking sheet with parchment paper and a wire rack. Spray wire rack with non-stick cooking spray. Evenly distribute the brown sugar onto a large plate. Place each strip of bacon into the brown sugar one at a time, coating each side evenly.
Arrange bacon strips onto the wire rack. Bake 15-17 minutes until golden, flipping each strip after 8 minutes in the oven. Cool completely on wire rack. Once cooled, chop bacon into tiny pieces.
In a large bowl, blend butter until smooth. Add egg and dry cookie mix and continue blending mixture until a dough is formed. Mix the candied bacon pieces into the dough.
Line a baking sheet with parchment paper. Drop one tablespoon of dough onto the prepared pan at least 2" apart. Freeze cookies 5 minutes then bake 12-14 minutes or until edges are golden.
Cool on cookie sheet for 5 minutes then transfer to wire rack to cool completely.