Peanut butter cookies
Four ingredients plus flour, and the fork marks are structural rather than decorative — the dough barely spreads, so the thickness you press is the thickness you bake. Roasted peanut covers an infusion better than almost anything.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
½ cup infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 1 cuppeanut butter — stabilized supermarket style, not the separating kind
- ½ cupgranulated sugar
- ½ cuplight brown sugar — packed
- 1large egg — room temperature
- 1 tspvanilla extract
- 1½ cupsall-purpose flour
- 1 tspbaking soda
- ½ tspfine salt
- 3 tbspgranulated sugar — for rolling
Method
- 01
Beat the infused butter with the peanut butter and both sugars until the mixture lightens in color and looks fluffy rather than sandy. Nothing in this dough is ever heated on the stove, which is part of why it is a forgiving recipe to start with.
3 min
- 02
Use stabilized peanut butter. The natural kind separates in the jar, and however well you stir it you are guessing at how much oil went into the bowl — which throws off both the texture and the fat balance the dose is calculated against.
- 03
Beat in the egg and vanilla until the mixture is smooth and slightly glossy.
- 04
Fold in the flour, baking soda and salt until the flour disappears. The dough will be stiff and a little crumbly at the edges; that is correct.
- 05
Chill the dough for half an hour. Cold dough holds a shape, and dough that holds a shape scoops into balls that match each other.
30 min
- 06
Roll 24 balls and weigh a few against each other as you go. Uneven cookies are uneven doses, and with a dough this stiff the eye drifts fast. Roll each ball in the rolling sugar.
- 07
Press each ball flat with a fork, twice at right angles, to about half an inch. These cookies spread very little, so any ball you leave tall stays tall and bakes through more slowly than its neighbors.
- 08
Bake at 350 °F until the edges are set and the centers still look puffed and pale.
350 °F · 11 min
- 09
Cool on the sheet for five minutes before moving them — they are fragile while warm. Store airtight for up to five days.
Built on
Standard creamed peanut butter cookie: 1 cup peanut butter, ½ cup fat, 1 cup sugar split brown and white, 1 egg, 1½ cups flour, 1 tsp baking soda, ½ tsp salt.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / cookie
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups