Peanut butter used to be my favourite thing on earth when I grew up. Take some white bread; add a little butter, a think layer of greasy peanut butter and put a little bit of white sugar on top. OMG, I loved it (and still do).
My mom used to beg me to eat dark bread with cheese, but I would refuse. In the end I made a compromising deal with her. Dark bread with cheese isn’t that bad, once you put some peanut butter on top.
I am almost 40 now, but i still stock up on peanut butter (the one with the extra pieces of nuts… oh yeah). So you can imagine how excited I am to tell you that we found a way to combine two of my most beloved things on earth: Peanut butter and cannabis!
We have perfected this recipe in three cooking sessions with our friends from Stoney. Believe me, the office has never smelled that great. In the recipe we use cannabis butter.
My tip would be to make sure you have enough milk in stock when you start cooking. When you will finish the cookies, you will understand why. Enjoy!
- 120 grams cannabis butter
- 115 grams peanut butter (the one with extra nuts is the best)
- 40 grams of flour
- 60 grams of sugar
- 65 grams of brown sugar
- 1 egg
- Half a teaspoon of baking soda
- Half a teaspoon of vanilla (powder)
- Half a teaspoon of baking powder
First, preheat the oven to 190°C.
Mix the cannabutter and peanut butter very well. Make sure you end up with a smooth paste.
Then add the other ingredients while you keep stirring the paste. Make sure that if you do taste the mix while stirring it, not to eat all of it. I know it tastes fantastic already, but we need to leave some to make the actual cookies.
Cover your oven plate with some parchment paper (baking paper).
Create small globes with 2 spoons and put them on the oven plate.
Bake for 7-10 minutes at 190°C.