My son told me that the last batch of peanut butter cookies was not peanutty enought, so I made these babies. I had picked up some bacon peanut brittle from Spinnakers Brew Pub in Victoria, so I sprinkled some with that for extra crunch, smokiness and a hit of salt.
Ingredients for the cookies:
1/2 cup butter, softened
1/3 cup peanut butter (I use crunchy)
1/2 cup brown sugar
1/2 tsp Mexican vanilla
1 1/4 c unbleached flour
Cream the butter and sugar, then beat in the peanut butter until combined, and finally the egg. Add the flour and mix until combined. Drop by small ice cream scoops onto the pan, flat side down. (I use my pizza stone.) Using the bowl of the scoop, make an indentation in the cookie to hold the Tiger Butter. Bake at 350 degrees F until lightly browned (about 12 minutes.) Set aside to cool.
Ingredients for the Tiger Butter:
1/2 of a 225 gram package white chocolate chips.
1/4 cup smooth or crunchy peanut butter
3 tablespoons semi-sweet chocolate (or milk chocolate) chips
optional: a few teaspoons of peanut brittle, crushed into small pieces
Melt the white chocolate chips on medium heat in the microwave in a medium glass bowl. Stir in the the peanut butter. Using the same ice-cream scoop, half fill it with tiger butter and put a dollop in the indentation in each cookie. Put a few pieces of peanut brittle on top if you wish.
Melt the chocolate chips in the microwave oven, then drizzle on top of the cookies. Put in a cool place (ie the fridge) for the chocolate to set, or if you're impatient like me, eat them while the chocolate is still warm and gooshy.