It's hard to not fall under the spell of grandma's small batch peanut butter cookies. (Bruce Wolf, The Cannabist)

Video recipe: Grandma’s small-batch peanut butter cookies (infused)

The last few nights I’ve had a craving for peanut butter. And this was no normal craving, mind you.

I made a peanut butter pie (with a chocolate crust) and some peanut butter dressing for an Asian-inspired noodle dish — both medicated, of course. But today was special, and I went for a small batch of peanut butter cookies.


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I make a peanut butter cookie for my medible company, Laurie and Mary Jane, but I was just given this recipe by my friend’s grandma who dared me to medicate her 50-year-old recipe. She said if I made them she would eat one. And yes, she has a card but has never used it. She will take tiny bites, I promise.

I made this batch of budder with banana kush. One of my favorite strains, it’s a damn fine weed to smoke and to cook with — an indica that chills you out like nobody’s business.

I sat on the sofa watching my little dog try to take a piece of chicken from my cat, who is three times his size. And that lasted an hour! I just laughed and became a part of the sofa. Tomorrow I am going to bake a peanut butter coffee cake with a canna-streusel topping. Come on down.


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Small-batch peanut butter cookies

Makes 15 3-inch cookies

1 cup peanut butter

4 tablespoons canna-butter, softened

½ cup white sugar

½ cup brown sugar

½ cup flour

1 egg

pinch of salt

Directions

1. Heat oven to 340

2. Combine all of the ingredients in a large bowl. Stir until smooth.

3. Divide the dough into 15 balls and press them down on a baking sheet covered with parchment.

4. Bake until set and until the edges have the slightest bit of color, about 8-10 minutes. Allow to cool for 15 minutes. Cookies will get firm during the cooling process. Enjoy.