Recipe makes about 3 dozen cookies
For the Bacon Crumble
6 ounces Bacon
Cut the bacon into very small pieces and place in a small saucepan. Heat the bacon over medium heat until all the fat is rendered and the bacon pieces are crispy and dark brown; be sure to stir the bacon every minute or so as it cooks to evenly brown the pieces. Set a strainer over a small storage container; pour the bacon and all the fat from the pan into the strainer so that the bacon fat seeps through into the bowl but the bacon pieces remain in the strainer. Reserve the crispy bacon for garnishing the cookies. Save the bacon fat for future cooking use.
For the Peanut Butter Cookies
12 Tb (1 ½ sticks) Butter, soft
1 cup Unsweetened Smooth Peanut Butter
¾ cup Sugar
¾ cup Brown Sugar
1 ½ cups All Purpose Flour
1 tsp Baking Soda
½ tsp Kosher Salt
Preheat the oven to 350F convection. Lightly oil 2 baking pans.
In the bowl of a mixer with the paddle attachment, beat the butter, peanut butter and both sugars for 3 minutes. Beat in the eggs. In a separate bowl whisk together the flour, baking soda and salt. Mix the dry ingredients into the peanut butter mixture. Using a small ice cream scoop or a teaspoon, arrange the dough balls on the baking pans leaving half an inch of space between each piece. Bake the cookies for 9 to 12 minutes until golden brown.
For the Chocolate Glaze
3 ounces Dark Chocolate, between 62% and 80% cocoa will work well, a higher % cocoa will be more bitter
¼ cup + 2 Tb Heavy Cream
Heat the cream in a small saucepan over low heat; when the cream is just starting to steam add the chocolate. Stir until the chocolate melts into the cream to make a smooth consistency.
Working quickly while the chocolate is hot, spoon a little of the chocolate on top of each cookie. Immediately scatter the bacon over the warm chocolate to help it stick in place.