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CBD Infused Soft Peanut Butter Cookies

Posted by Melinda Bloch on

We are featuring another CBD dessert!

Perfect to replace your evening or daily dose of CBD with a soft, puffy delicious peanut butter cookie instead. This recipe will make about 36 cookies at about 28mg of CBD each. If you are looking for a stronger dose of CBD, simply cut the recipe in ½ and keep the isolate amount the same. These cookies use coconut oil instead of butter, making them a little bit healthier and a perfect recipe to mix in 99% CBD Isolate.

 

Ingredients:

1 ½ cup of creamy peanut butter

1 cup coconut oil, softened (consistency of soft butter works best)

1 gram of 99% CBD Isolate

2 cups light brown sugar, packed

2 large eggs

2 tablespoons vanilla extract

2 cups of flour

4 teaspoons corn starch

2 teaspoons baking soda

½ teaspoon salt

 

Directions:

First, combine the 1 gram of 99% CBD Isolate with 1 cup of coconut oil

In a stand mixer, combine peanut butter, infused coconut oil, eggs, sugar

Beat on Medium-High speed to cream until light and fluffy (4-5 minutes)

*Pro Tip: If coconut oil is too hard, microwave it in a small bowl for 5-10 seconds. If it is runny or melted, place in the freezer for about 5 minutes or until it firms up. Coconut oil works best if it is the consistency of soft butter.

Scrap the sides of the bowl. Add Vanilla and beat for an additional minute

Add flour, corn starch, baking soda and salt. Mix for 1 minute until just combined.

*Pro Tip: If your dough seems wet or isn’t combining add up to ½ cup of flour, 1 tablespoon at a time until Play-Dough consistency.

Use a medium cookie scoop (about 2 tablespoons) to form mounds and place dough mounds on a large plate. Cover with plastic wrap and refrigerate for 2 hours (up to 5 days). When ready to cook, leave dough out for 15-20 minutes to bring to warm up slightly for best results.

Preheat oven to 350 degrees. Line or grease a baking sheet.

Place dough on baking sheet, leaving them 2 inches apart.

Bake for 7-9 minutes or until tops have just set. (They might look undercooked, pale or glossy – that’s fine!)

Allow cookies to cool on baking sheet for 5-10 minutes. Store cookies in an airtight container for up to 1 week or in the freezer for up to 3 months. You can also store the un-cooked dough in your freezer for up to 3 months if you don’t want to make all 36 cookies at once.

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