Smoked Bacon Wrapped Oreos

Sometimes the finest things come from the most unexpected pairings, and these smoked bacon wrapped Oreos are a prime example.

To be honest, I was suspicious when I first saw them floating around social media. I simply couldn’t get my brain around combining bacon and cookies.

Then I decided to give in and try it, and I was pleasantly delighted. They’re sweet, smokey, and delicious, and they’re quite simple to prepare!

Bacon makes everything better

The first step is to get some bacon (don’t you love it when recipes start with that?). The secret is to use thick-cut bacon, which holds up well in the smoker and crisps up wonderfully when smoked low and slow.

You can’t go wrong with Porter Road’s thick sliced bacon smoked with cherry wood.

If you can smoke your own bacon at home, that’s even better, but store-bought bacon will suffice. If you don’t like hog bacon, this recipe might also work nicely using beef bacon.

A wonderful tip is to put your bacon in the freezer for approximately 15 minutes before using it. When it’s chilly, wrapping it around anything makes it much simpler to handle.

You don’t want to use a full strip of bacon for each Oreo since you want a more balanced bacon-to-Oreo ratio, so cut the pound of bacon in half to make half-slices.

America’s favorite cookie

While the recipe asks for traditional Oreo cookies, don’t be afraid to go inventive! Oreos are available in every flavor and color imaginable, so choose anything you like.

This recipe is also not restricted to Oreos. Chocolate chip coated with bacon? So why not? Girl Scout Cookies with Bacon? It’s worth a shot! The options are limitless.

How to make bacon wrapped Oreos

1. Wrap the cookies

As I previously said, they are really simple to make and will take you no more than 10 minutes to prepare. Simply wrap your half-slice of thick-cut bacon around the Oreo. Simply arrange the bacon seam-side down to hold it together once wrapped.

One word of caution: don’t wrap them too tightly, as I discovered the hard way. When the bacon was cooking in the smoker, I saw that it tightened up quite a bit, and the cookies softened as they heated up. Wrapping them too tightly may cause them to disintegrate and fall apart.

2. Add some extra BBQ flavor

These would be delicious with just a sprinkling of sea salt, but I prefer to top each one with a sprinkle of BBQ rub.

If you use a store-bought rub, choose one that is designed for pork and has brown sugar as a key component.

If you want to prepare your own rub, a mixture of brown sugar, salt, pepper, garlic, and paprika will suffice!

3. Fire up the pit

To be honest, these cookies would be delicious baked, but smoking them adds an additional depth of flavor that can’t be surpassed. I prefer to use lump charcoal with a sprinkling of Pecan chips on top.

You’ll pre-heat your smoker to 250 degrees Fahrenheit and wait for the smoke to become practically transparent. Clean smoke may even have a blue tint to it (this is referred to as blue smoke).

It is typical for the smoke to be white or gray as the charcoal and wood heat up, but you should always cook with clean smoke to avoid the harsh, acrid taste that filthy smoke may impart. This is particularly crucial in this recipe since the cookies will rapidly absorb a lot of the smoke flavor.

Once the pit is heated, just drop the cookies, bacon seam-side down, straight on the grates.

It only takes about an hour to cook them, but I suggest spritzing them with apple juice halfway through. The apple juice keeps the bacon wet and prevents it from drying out or becoming too crispy.

After approximately an hour, or when the bacon has crisped to your taste, just peel them off and serve!

More bacon-wrapped goodness

• Bacon Wrapped Jalapeo Poppers
• Smoked Pig Shots: The Ultimate Tailgate Snack
• Texas Twinkies: Stuffed Jalapeos with Leftover Brisket