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RSO Infused Peanut Butter Cookies

Cannabutter Digest
These RSO infused peanut butter cookies are delicious and nutritious!
4.67 from 3 votes
Print Recipe

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2/3 cups melted unsalted butter
  • 1/2 cup light brown sugar, packed tightly
  • 1/2 cup white sugar, plus a little extra for rolling
  • 1 cup creamy peanut butter
  • 1-2 drops Rick Simpson Oil (drops should be no bigger than a grain of rice)

You can make substitutions for this recipe, such as using gluten-free products or using honey or another sweetener instead of white sugar.

RSO has a bitter taste, so you want to make sure the ingredients mask the bitterness if you are not a fan of earthy flavors.

Instructions
 

  • Preheat the oven to 350° Fahrenheit.
  • In a medium-size bowl, mix flour, baking soda, and salt together. Set aside.
  • Mix one or two small drops of RSO into melted butter until completely combined.
  • In a large mixing bowl, combine melted butter, brown sugar, white sugar, peanut butter, vanilla, and egg. Mix until smooth.
  • Add dry ingredients slowly and mix until combined.
  • Scoop a tablespoon of dough, roll into a ball, and then roll into sugar.
  • Transfer dough balls to a baking sheet.
  • Using your fork, press down on the balls to flatten slightly.
  • Bake for 10-13 minutes, just until the edges are slightly brown.

Notes

It is best to store them in the refrigerator and make sure you store any extra RSO in the fridge or a cool dark pantry.
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