Infused Reese's Peanut Butter Cookies
A little comfort goes a long way right now, and what better way to create that than with some at-home infused baking!
Get your favourite cannabis oil and let’s get cooking. This recipe calls for Reese’s Pieces mini candies, but you can replace with any add-in you have on hand to avoid going to the grocery store unnecessarily.
We used Solei Balance oil as it’s a great mild 1:1, because you might eat more than one cookie in a sitting. We might have had six… so, we encourage you to be very conscious of your dosing. At the 4-6 mg/ml concentration this oil has, and the recipe makes approximately 36 cookies (dependent on the size you make them), with a 30 ml bottle, you get roughly 3 mg per cookie. Please ensure you do that math if you choose to go with a higher concentration oil (ie 10 mg or higher) as this will put your concentration per cookie much higher. If you have self-control and only eat one cookie, this higher dose would be fine if you are a seasoned consumer. But we have no self-control, so we must follow the golden rule and “start low and go slow”.
Let’s get baking!
*Recipe adapted from The Spruce Eats. These are dairy-free, but the recipe will still work if you substitute regular dairy milk instead of a dairy-free alternative.
Ingredients
1 30 ml bottle of cannabis oil of choice (Solei Balance or oil of choice)
1 1/4 cup peanut butter (natural)
1/2 cup sugar *can omit if you don’t like overly sweet cookies
1 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3 tablespoons almond milk (or coconut, cashew or oat milk, more if necessary)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups rolled oats
1 cup Reese’s Pieces mini candy pieces
Flaky sea salt for sprinkling* optional
A note about peanut butters: If you use all-natural peanut butter, with no added sugar, I recommend using the entire amount of sugar listed above, as it provides optimal sweetness. If you use regular peanut butter, such as Kraft, you can omit the ½ cup of white sugar as many traditional store-bought peanut butters are already sweetened.
Steps to Make
Preheat the oven to 350 F. Set aside a large ungreased baking sheet.
In a medium-large bowl using an electric hand mixer, mix the peanut butter, cannabis oil and sugars until well combined, about 3 minutes (mixture will be difficult to mix at first).
Add the eggs, one at a time, mixing well.
Add the vanilla and almond milk, and beat until smooth.
Set aside.
In a small mixing bowl, combine flour, salt, baking soda, and oats.
Gradually add the dry ingredients to the wet until the mixture comes together.
Fold in the Reese’s Pieces candies.
Drop the cookies into small mounds onto the cookie sheet and bake for 10 to 12 minutes.
Immediately once removed from the oven, lightly sprinkle flaky sea salt on the cookies.
Let cool on the baking sheet for 2 minutes and then transfer to a wire cooling rack.
