Bacon & Beer Cookies

Ingredients

• 6 slices bacon cooked
• 17.5 oz basic cookie mix chunk
• 0.5 cup butter softened
• 1  eggs 
• 2 tablespoons porter (from 14.9-oz can)
• 0.5 cup hazelnuts chopped (filberts)
• 0.3 cup brown sugar packed
• 1 cup chocolate chips dark
• 0.7 cup whipping cream 

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• wire rack
• microwave

Directions

1. Heat oven to 375°F. Crumble 2 slices of the cooked bacon into small pieces; place in large bowl.
2. Add cookie mix, butter, egg and 1 tablespoon of the beer; stir until dough forms.
3. Roll dough into 2-inch balls; place on ungreased cookie sheet.
4. Bake 11 to 13 minutes.
5. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
6. Meanwhile, in 1-quart saucepan, mix remaining 1 tablespoon beer, the hazelnuts and brown sugar. Cook over medium heat until brown sugar begins to reduce and caramelize.
7. Spread mixture on sheet of parchment paper; cool.
8. In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. If needed, microwave 15 to 30 seconds longer or until chips are melted and mixture can be stirred smooth.
9. Spread chocolate ganache on top of each cookie.
10. Sprinkle a few candied hazelnuts on top of each. Break or cut remaining 4 slices bacon into 10 to 12 pieces; press 1 piece on top of each cookie.