Cookie Recipe: Peanut Butter White Chocolate
The Ganja Guru’s favorite cookie
These are my friend Roger’s favorite cookies. I made these cookies for his Baked Sale to raise funds for his legal defense after he was unfairly racially profiled and arrested for having a small amount of cannabis on him in Florida. These cookies are so delicious that Roger sent a box to his mom.
DOSING:
Makes 24 cookies at ~5mg THC per cookie
You’ll need to make a batch of cannabutter* with 120mg THC in the entire batch. Approximately 0.9 grams of 20% THC cannabis flower. If your flower is different % THC, double-check your cannamath.
INGREDIENTS:
2 ½ cups (313g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g / 2 sticks) unsalted cannabutter*
1 cup (200g) granulated sugar
¾ cup (150g) light brown sugar, packed
2 large eggs, room temperature
2 cups (500g) creamy peanut butter
1½ teaspoons pure vanilla extract
2 cups white chocolate chips
½ cup coarse sugar, for rolling
Flaky sea salt, for finishing
DIRECTIONS:
1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes. Add the eggs and mix on high until combined. Add peanut butter and vanilla, mix on medium speed until combined.
3. Add the flour mixture into the bowl and mix on low speed until just combined. Increase the speed to medium and mix until no white streaks remain. Add the white chocolate chips and stir on low. The dough will be very soft.
4. Cover and transfer the bowl with the cookie dough to the refrigerator to chill for at least one hour and up to 3 days.
5. Preheat the oven to 340 degrees F. Using a 1 tablespoon cookie scoop, scoop large balls of cookie dough, and roll them in granulated sugar. Place onto a baking sheet lined with parchment paper or a silicone baking mat at least 2-3 inches apart. Gently press each ball down flat so it looks like a hockey puck. Bake at 340 degrees for 15-20 minutes until lightly browned on the sides.
6. Remove from the oven and sprinkle flaky sea salt on top. Let the cookies cool for 5-10 minutes before transferring to a baking rack to cool.
Cookies are my love language. Baking is my therapy. Baking for causes I care about makes me feel empowered. Why do you bake?
XOXO, Christina W.
I love this recipe! Such a deep peanut butter flavor with the perfect touch of relaxation!