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Cannabis-infused peanut butter cookies offer a delightful and easy way to enjoy the benefits of cannabis in a delicious, familiar treat. These cookies blend the creamy, nutty flavor of peanut butter with the subtle herbal notes of cannabis, creating a mouth-watering experience that’s both comforting and exciting. Perfect for both novice and experienced bakers, this recipe simplifies the process, ensuring anyone can whip up a batch of these yummy cookies in no time. Whether you’re looking for a relaxing evening snack or a fun addition to your party menu, these cannabis peanut butter cookies are sure to be a hit!
Cannabis Peanut Butter Cookie Ingredients
Peanut Butter. Use a good creamy peanut butter for the best chewy texture.
Cannabis-Infused Butter. The cannabis-infused butter in this recipe is the source of the high as well as the buttery texture and flavor. Here’s our guide for how to make cannabutter at home if you need to whip up a batch. To control the dosage, you can use a combination of non-infused and infused butter, just keep it at 10 tablespoons total. To help with the dosage of the recipe, check out our edibles calculator.
Sugar. We’re using a combo of white granulated sugar and brown sugar. The brown sugar helps with the chewy texture and flavor. If you don’t have brown sugar, you can use all granulated sugar and add about a tablespoon of molasses. You could also use cannabis-infused sugar in this recipe for an added kick.
Cornstarch. In cookies, cornstarch helps soften the proteins of the flour, creating a lighter, chewier crumb.
Cream together the butter, peanut butter, and sugars for two to three in a stand mixer or with an electric mixer.
Whisk together the flour, baking soda, cornstarch, and salt in a separate bowl.
Add the dry ingredients to the wet gradually (about a quarter of it at a time), mixing just until combined between additions.
Cover the dough with plastic wrap and chill in the fridge from 30 minutes to overnight.
Scoop the dough into 1 1/2 tablespoon portions and roll into balls with the palms of your hands. For the most consistent cookies, weigh your dough and divide by 18. Then weigh the individual balls.
Roll the balls in granulated sugar before placing them onto a parchment-lined baking sheet and pressing them with the tongs of a fork in a criss-cross pattern. Keep about 2.5 inches between the cookies, as they will spread some.
Bake at 350 for 9-10 minutes. The sides should be barely golden brown and the center should look under baked. The longer they cook, the more dry the will be.