Toffee-Chocolate Chip and Bacon Wonton Cookies Recipe

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The Wisconsin State Fair is upon us once again. Over the next few days, I will be posting some great recipes connected to the "Golden Spork" Awards. The Sporkies is a Wisconsin State Fair food competition that started in 2013.

This is my spin on Emma's Cookie Kitchen "Deep Fried Maple Bacon Cookie Dough." Think about it...crispy won-tons filled with chocolate chip cookie dough and bacon. It's sweet, salty, toffee chocolaty goodness. You finish it off with a drizzle of Wisconsin maple syrup, maple bacon bits and dust with powdered sugar...yummm!

Prep time:
Cook time:
Servings: 24


Cost per serving $2.02 view details
  • Vegetable Oil -- For Frying
  • 48 Wonton Wrappers
  • For Cookie Dough:
  • 1 1/4 Cups All Purpose Flour, Sifted
  • 1/2 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Packed Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Large Egg
  • 1 1/2 Tsp. Vanilla Extract
  • 1/4 Tsp. Water
  • 3/4 Cup Mini Chocolate Chips
  • 1/3 Cup Toffee Bits
  • 3 Strips Cooked Maple Brown Sugar Bacon, Finely Crumbled
  • Garnish:
  • 1/3 Cup Wisconsin Pure Maple Syrup
  • 3 Strips Cooked Maple Brown Sugar Bacon, Finely Crumbled
  • 1 - 2 Tsp. Powdered Sugar


Heat vegetable oil to 375°F in deep fryer.
In medium bowl, combine flour, baking soda, and salt.
In large bowl, beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg, vanilla and water. At low speed, beat in flour mixture, 1/2 cup at a time, until a soft dough forms.
Gently fold in chocolate, toffee bits, and bacon crumbles.
Lay 48 wonton wrappers on a clean flat surface. Drop batter by rounded teaspoonfuls onto each wrapper.
Triangle Shaped Cookies:
Moisten wrapper edges with a bit of water or beaten egg white. Lift one corner of wrapper and join it to the opposite corner. Press edges together to seal.
For Log Shaped Cookies:
Moisten wrapper edges with a bit of water or beaten egg white. Fold over the front edge and the sides, and roll up neatly, pressing gently to seal edges.
Fry the wontons in batches, turning several times, until brown and crisp.
Remove with a slotted spoon, drain on paper towels and keep hot while frying the remainder. Note: The filling will be a bit doughy.
Drizzle warm wontons with maple syrup. Sprinkle with bacon crumbles and dust with powdered sugar.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 24 servings
Calories 341  
Calories from Fat 64 19%
Total Fat 7.16g 9%
Saturated Fat 3.98g 16%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 460mg 19%
Potassium 110mg 3%
Total Carbs 60.39g 16%
Dietary Fiber 1.5g 5%
Sugars 17.48g 12%
Protein 8.05g 13%



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