Chef notes

This dish is a mashup of everything that is Indiana food: sugar cream pie and a pork tenderloin sandwich! A Hoosier state staple, that dish holds a very clear, happy memory in my mind. This cookie sandwich is so much fun, and the perfect balance of sweet and salty. Think maple bacon doughnut, but as a cookie. Yes, please!

Technique tip: Cook bacon on a sheet pan lined with foil. The bacon cooks flat and is easier to clean up.

Swap option: If you're not a fan of frosting, ice cream is a great option for the sandwiches if eaten right away or frozen.

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons maple syrup
1 tablespoon vanilla

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon

Sugar mixture

1/3 cup granulated sugar
1 tablespoon cinnamon

1/2 teaspoon nutmeg

Cream cheese frosting

4 tablespoons salted butter, softened
1/2 cup cream cheese, softened
1 teaspoon vanilla

1/2 teaspoon salt
2 cups powdered sugar
1 pound cooked bacon, finely chopped (for coating)

Preparation

In a stand mixer using paddle attachment or with a hand mixer, mix butter and sugars together on high for 2 minutes. Add eggs, one at a time, maple syrup and vanilla. Mix well to combine.

In a separate bowl, combine all dry ingredients. With the mixer on low, slowly add in dry ingredients. Mix until flour has just been incorporated. Do not over mix.

Cover bowl with plastic wrap and allow dough to chill for 1 hour in the fridge.

Preheat oven to 350 F.

Place bacon on a rimmed baking sheet lined with foil and bake for 15 minutes until crisp.

Remove bacon from pan to paper towel-lined plate then chop finely.

Remove dough from the fridge and roll into desired size balls. (I prefer golf ball size). Mix sugar mixture together and roll each ball in the sugar. Place dough balls on a cookie sheet.

Bake for 9 minutes or until the edges just start to brown and the tops start to show cracks.

In a mixer, make frosting by adding cream cheese, butter, vanilla and salt to the mixer and mix on high.

10.

Slowly add in powdered sugar until frosting comes together.

11.

Take one cookie and apply a large dollop of frosting to the bottom. Top with another cookie and press to evenly spread frosting.

12.

To finish, roll each cookie sandwich in bacon bits. Enjoy!