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.
Cannabutter how-to: Here’s a 7-step guide for infused cooking
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.
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.
