Cannabis-infused peanut butter cookies for an afternoon treat

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For peanut butter fans looking for something a little different, cannabis cookies are the way to go

Here is a super simple canna-cookie that you can put together in minutes and keep for days for you and your friends to enjoy. This cannabis-infused peanut butter cookie recipe will be a great treat and, if you want to liven them up a little more, a Hershey’s chocolate kiss in the center will do the trick.

To make about 20 cookies, you will need:

1¼ C All-Purpose Flour
½ t baking powder
½ t baking soda
¼ t salt
½ C cannabutter*
½ C granulated sugar
6 T brown sugar
1 egg at room temperature
1 C creamy peanut butter
¼ C granulated sugar for sprinkling on top

*The proportions of butter to cannabis to butter are up to you; however, for this recipe, make sure that you measure ½ cup of butter.

These canna-cookies use the classic method of mixing your dry ingredients and your wet ingredients separately and only blending them together when your oven is hot and you are ready to bake. First, preheat the oven to 350 F and line a large baking sheet with parchment paper or simply grease well with oil or butter.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt, then set aside. Have your cannabutter at room temperature. If you have an electric mixer, use it here.

Mix both of the sugars with the cannabutter and beat with the paddle attachment at medium-high speed until smooth and creamy. Scrape down the side of the mixing bowl, as necessary. Alternately use a wooden spoon and your own power to blend the butter and sugars together until the mixture is smooth. Add the egg and beat to blend, then add the peanut butter and vanilla. Scrape down the sides of the bowl and beat to blend.

Next, add the dry ingredients to the wet ingredients and mix by hand until smooth – the dough should be thick. Cover the mixture with plastic wrap and place in the refrigerator for one hour (they can be left at this stage for a couple of days, but bring back to room temperature before continuing).

Using about 1½ tablespoons of dough for each cookie, make balls of the dough and space out well on the lined sheet pan, then sprinkle with sugar (add the chocolate kiss now if you like). Use a fork to press each cookie down to create the classic lines. Bake in the preheated oven for 10-12 minutes until the cookies are very lightly browned around the sides, and then cool on a wire rack for 20 minutes.