All right. No excuses now. Here’s a recipe that’s so easy, so cheap, and so potent that you have to try it. Nancy Wife and I love peanut butter cookies. For us, the chewier and more peanut buttery the cookie, the better they are. This recipe is simple but there are some tricks.

Trick One: Make your cannabutter with unsalted (sweet) butter. Remember, low and slow for that emerald green butter. Check out “Better Bud Butter” for cannabutter preparation tips. Our cannabutter is derived from California Orange from the Western Sierra slopes. Obviously, our butter mentor was named Patty. Either that or we just love alliteration.

Trick Two: Cannabutter does not bake the same way as dairy butter. The melting point and other physical characteristics are different. You can use all cannabutter or use a 75/25 mix of cannabutter and sweet dairy butter. If you dilute the cannabutter you obviously will have less potent cookies. Instead of diluting try adding a bit of Crisco and/or extra peanut butter.

Trick Three: Depending on just how your cannabutter was made, the cookies will cook differently. Remember to check your cookies every couple of minutes after the initial nine minutes. Canny cookies generally cook in about 2/3 thirds of the time as normal. Baking temperatures should be lower.

Ingredients:

¾ cup Better Bud Butter (room temperature)
¾ cup cane sugar
1 ¼ cup dark brown sugar
2 eggs
20 oz creamy peanut butter (Nancy only uses Jif)
2 tablespoons vanilla extract (oh, use the good stuff)
1 tsp salt
1 tsp baking soda (fresh-not the one open in the fridge)
3 to 3 ½ cups of sifted flour

Method:

Preheat your oven to 300 degrees and grease up or butter a nonstick cookie sheet (I like the PAM no stick spray of canola oil)

In a large bowl beat the butter until soft (or use a double boiler). Add both sugars and mix until smooth. Mix in the egg and vanilla extract. We use a bowl and large rubber spatula for this. Avoid electric mixers as you may end up with paste instead of cookie dough (Nancy Wife is expert with mixers and can get away with it). A range of flour is given as sometimes you just have to eyeball the amount and use just enough flour to keep the dough from being runny. Sift together all of the dry ingredients and then mix into the butter/egg mixture. Add peanut butter to taste. We use about 20 ounces.

Important Tip: Refrigerate the dough for at least three hours.

Roll the dough into rounded teaspoon sized balls and arrange on the cookie sheet. Press down on each ball with a fork making a crisscross pattern. Bake for 9-12 minutes until light brown. The American Peanut Butter Cookie Association (APBCA) informs me that cookies without the traditional crisscross do not count.

Optional: Add some chocolate bits to the dough when ready or place on the tops of the cookie.

Warning! Depending upon the potency of your cannabutter, these little cookies can be very strong. Do not eat them like you would a bag of Chip Ahoys. One is great. Two is wonderful. Any consumption over two is strictly recreational not medical. Remember cannabis medicine is only illegal for those who enjoy it.

Recommended beverage: Got milk?