Lean into the dessert world—a place where the cocktail's candy cap mushrooms are quite comfortable—and serve up a side of ice cream sandwiches, featuring soft and chewy cookies that offer a hint of complexity from bacon. Bite, sip, repeat; a lush and dreamy duo if there ever was one.

NOTES: Mini chocolate chips work best because they can be more evenly distributed throughout the dough. If you don't like things too sweet, use bittersweet chips as the vanilla ice cream with add plenty of sweetness in the end. For the butter, you can use salted or unsalted depending on how savory you like your desserts. We used salted and it was well balanced. Finally, if you don't have a stand mixer, you can make the dough by hand with a little extra elbow grease!

INGREDIENTS:

1/2 pound of bacon, cooked, crispy, and crumbled (4-6 strips)
2 cups AP flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, melted 
1 cup packed dark brown sugar (you can use light if that's what you have)
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk
1/2 cup semi-sweet mini chocolate chips

INSTRUCTIONS:

Preheat oven to 325 degrees

1. In a bowl, whisk together flour, baking soda, and salt and set aside

2. In a stand mixer fitted with the paddle attachment, cream together the sugars, vanilla, and melted butter

3. Add the egg and egg yolk and mix on low speed until combined 

4. Add the dry mixture to the wet mixture 1/3 at a time, waiting for it to incorporate before adding more

5. Mix in mini chocolate chips and bacon crumbles until evenly distributed

  

6. Spoon dough into 2 tablespoon sized balls onto a parchment lined baking sheet and press down just slightly

7. Bake at 325 degrees for 15-18 minutes. For a chewier, slightly underdone cookie only bake for 15 mins

8. Allow to cool, get out your favorite vanilla ice cream, and sandwich some in between these sweet and savory cookies! (softened ice cream spreads more easily)