Merch
Medical card
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2 cookies per serving
Ingredients
- 1.25
cups all-purpose flour
- 0.5
teaspoon baking powder
- 0.5
teaspoon baking soda
- 0.25
teaspoon salt (kosher or sea)
- 0.75
cup peanut butter, either chunky or creamy
- 6
tablespoons cannabutter, softened
- 0.75
cup packed brown sugar
- 0.75
cup granulated sugar
- 1
egg
- 1
teaspoon vanilla extract
- 0.25
cup heavy cream
- 6 ounces
bittersweet chocolate, chopped
- 0.5
cup crushed chocolate toffee bits
- 1.25
cups all-purpose flour
- 0.5
teaspoon baking powder
- 0.5
teaspoon baking soda
- 0.25
teaspoon salt (kosher or sea)
- 0.75
cup peanut butter, either chunky or creamy
- 6
tablespoons cannabutter, softened
- 0.75
cup packed brown sugar
- 0.75
cup granulated sugar
- 1
egg
- 1
teaspoon vanilla extract
- 0.25
cup heavy cream
- 170 grams
bittersweet chocolate, chopped
- 0.5
cup crushed chocolate toffee bits
Method
- Preheat oven to 340. Line three baking sheets with parchment paper.
- In a medium bowl combine the dry ingredients.
- In the bowl of a mixer, combine the peanut butter, unsalted butter, cannabutter, brown sugar, and granulated sugar
- Reduce speed to low, and add the egg and vanilla, beat for a minute
- Add the dry ingredients and mix till just combined
- Drop the dough by heaping tablespoons onto prepared baking sheets, about two inches apart. Bake until cookies are puffed and set, 7-9 minutes.
- Make indentations in the center of each cookie with the bottom of a wooden spoon.
- Return the cookies to the oven, baking an additional 5-6 minutes, or until golden brown.
- While the cookies bake, combine the cream and chocolate in a double boiler, stirring to just melt.
Remove the cookies from the oven and spoon one teaspoon of the chocolate mixture into each indentation. Sprinkle the toffee bits onto the melted chocolate. Transfer to wire racks to cool.
Books by Laurie Wolf
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