Get toasted after you carve your pumpkin this year with a batch of CannaPumpkin Seeds. Use any medicated butter, olive or coconut oil for this recipe. And keep your oven temp low so you don't destroy any of your medicine in the cooking process.
Here's the recipe featured on this week's CannaBitches Show! Happy baking!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup Cannabis butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 3/4 cups (11.5-oz. pkg.)Milk Chocolate Morsels
lil' extra granulated sugar
Directions PREHEAT oven to 375° F. COMBINE flour and baking soda in small bowl. Beat cannabis butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels. DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar. BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
If you aren't planning on consuming the cookies within a few days, don't bake all of the dough right away. Put the sugar coated cookie dough balls in an air-tight container and store in the freezer until you are ready for a cannabis snack. Bake as needed.
Stoners can wake and bake with us tomorrow on our LIVE show CannaBitches. Our special guest is funny guy Dustin Ybarra from 21 And Over. We're talking all things cannabis, reviewing buds and visiting a collective. Don't miss it! TradioV.com/la