With the holidays now upon us and such a frenzy of activity all around, it’s always great to take a pause to do some baking. Nothing is quite as gratifying as pulling these cookies out of a hot oven and trying one while it’s still warm. Peanut butter cookies are always a treat, but the addition of rich, dark chocolate and flake sea salt really bring them to a new level of deliciousness. Enjoy!

Peanut Butter Chocolate Chunk Cookies with Sea Salt

MATERIALS
  • 1 cup cannabis butter (melted) or cannabis oil*
  • 3/4 cup peanut butter
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg and 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 8 ounces dark (semi-sweet) or extra dark (bittersweet) chocolate, roughly chopped
  • flake sea salt (We’re big fans of sea salt from our fellow islanders, Vancouver Island Salt Co, available across Canada)
  • 2 cookie sheets
  • parchment paper
DIRECTIONS
  1. Use ingredients preferably at room temperature.
  2. In a large bowl, beat the cannabis butter or oil, peanut butter, sugar and salt with an electric mixer. When a fluffy consistency is reached, beat in the egg yolk. When the egg yolk is well blended, add the large egg and the vanilla and continue beating until well combined.
  3. With the mixer on low, add the flour and beat only until doughy. Stir in the chocolate chunks and mix until well distributed.
  4. Divide the dough in half, and cover each half with plastic wrap. Refrigerate for at least two hours.
  5. Preheat the oven to 375 degrees F. Line the cookie sheets with parchment paper. Remove the dough from refrigerator and divide into small balls by rolling in flour-covered hands. Ball size should be a little smaller than a golf ball. Place dough balls on parchment paper about 2 to 3 inches apart. Flatten dough balls to about 1/4 inch thick with hand or a flour-covered glass jar bottom. Sprinkle with sea salt.
  6. Bake cookies until golden brown, usually about 7 to 9 minutes, rotating oven positions halfway through baking. After baking, remove cookies immediately to cooling rack and allow to cool.
*Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.

Do you have a favourite recipe that you’d like to share with the Tilray community? Email us at recipes@tilray.ca and your recipe could be featured on our blog!