Photo by Frank Lawlor

CBD Maple Peanut Butter Sea Salt Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1¼ cups smooth peanut butter
  • ¾ cup CBD maple syrup
  • ¾ cup sugar
  • 2½ cups unbleached flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Chopped peanuts for garnish, optional
  • Coarse sea salt

In a large bowl, beat butter until creamy. Add peanut butter, CBD maple syrup and sugar until light and fluffy, about 3 minutes. Beat in eggs and vanilla; do not overmix.

In a separate bowl, sift together flour, baking soda and fine sea salt. Add dry to wet ingredients in two parts until incorporated. Cover and refrigerate the dough until cool and firm, at least 30 minutes or up to 24 hours.

Preheat oven to 350° F. Grease baking sheets or line with parchment paper. Using a 1½-inch diameter cookie scoop, drop the dough onto the baking sheet in uniform mounds, about 2½ inches apart. If using peanuts, sprinkle the desired amount on each mound and use the tines of a fork to form crisscrosses, pressing the dough into 2-inch rounds. Sprinkle with coarse sea salt.

Bake for 9 to 11 minutes or until cookies are barely tinged at the edges and still slightly soft in the center. Transfer the baking sheet to a wire rack to cool the cookies until firm, about 5 minutes. Cool completely before packing for storing. Makes 40 to 45 cookies.


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