Peanut Butter Cookies

These buttery, melt-in-your-mouth, super-delicious cookies are my holiday must-have! Over the years, I’ve made various kinds of cookies, but I love making these ones the most.

Although I don’t make them very often, whenever I see I have one or two holidays coming up, I rush to the store and make sure I have all the ingredients in place. I’m a huge fan of peanut butter – I could literally eat it all day, every day. So, even just the thought of making these cookies makes me overly excited.

These classic peanut butter cookies are so irresistible, and snacking on one, is just never enough! I baked a huge batch during my last holidays, which were last month. My friends & I finished the whole jar of cookies, in two days. These cookies are my dad’s favorite, in fact. Whenever he comes over, his most-desired food is these cookies. So, when I know he’s coming, I make sure these cookies are ready.

You can use either crunchy or smooth peanut butter, for these delights. Crunchy peanut butter adds some peanut bits throughout the cookie, while the smooth one gives it a smoother consistency. I usually use smooth peanut butter because I like it that way.

You can chill the dough, if desired & you have the time, before you start forming the cookies. Completely chilled dough works better, and helps the cookies to keep their shape. However, you can use the dough straight away & make some gorgeous, large, PB cookies!

Print Recipe

Peanut Butter Cookies

Cooking Method: easy Courses: Desserts Recipe Keys: E easy

Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 16

Ingredients

Servings

• 1 cup peanut butter
• 4 tablespoons cannabutter (softened)
• ½ cups white sugar
• ½ cups brown sugar
• ½ cups flour
• 1 egg
• pinch of salt

Instructions

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1. Preheat the oven at 340°F.

2. In a large bowl, add cannabis-infused butter along with all of the other ingredients, except flour, quickly beating egg with a fork, before mixing. Combine thoroughly, until smooth.

3. Add flour & combine evenly.

4. Divide the cookie dough into fifteen balls, and press down with your fingers, or the back of a large-tined fork, on a baking sheet lined with parchment or a silicone mat.

5. Bake for 18 - 20 min, until the cookies are set & the edges have a bit of colour.

6. Allow them to cool on baking sheets for 2 - 3 min, then remove to a cooling rack, to finish cooling. Enjoy!

   Note: Cookies will firm up while cooling.

Nutrition Facts

Serving Size 1 Cookie (assuming the total mixture is divided into 16 cookies)

Servings 16

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Amount Per Serving

Calories 180kcal

Calories from Fat 100kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 2.5g13%

Cholesterol 15mg5%

Sodium 70mg3%

Potassium 100mg3%

Total Carbohydrate 18g6%

Dietary Fiber 1g4%

Sugars 12g

Protein 4g8%

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Vitamin A 100 IU

Calcium 20 mg

Iron 0.7 mg

Vitamin D 5 IU

Vitamin E 1 IU

Vitamin K 1 mcg

Thiamin 0.05 mg

Riboflavin 0.1 mg

Niacin 2 mg

Vitamin B6 0.1 mg

Folate 15 mcg

Vitamin B12 0.1 mcg

Pantothenic Acid 0.2 mg

Phosphorus 70 mg

Magnesium 20 mmol

Zinc 0.5 mcg

Selenium 2 mg

Copper 0.1 mg

Manganese 0.3 mg

Chloride 5 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Hazelnut Bundt Cake with Nutella Whipped Cream by BMWO

Peanut Butter Cookies by BMWO

Keywords: easy