PAX x Fruit + Flower co.

Peanut Butter White Chocolate CookieS

Recipe and photography by Christina Wong of Fruit + Flower Co. 

Soft, creamy peanut butter cookies with white chocolate chips infused with PAX’s Ice Cream Cake infused flower buds. The sweet vanilla and doughy aromas of Ice Cream Cake’s terpene profile blends perfectly with this cookie’s irresistible nutty goodness. Enjoy and wait for its calming, relaxing effects to wrap you into a warm peanut butter blanket. 

DOSING: Makes 24 cookies, infused with PAX Ice Cream Cake (42% THC) 

• ~4-5mg THC each cookie: use one (1) infused flower bud 

• ~8-10mg THC each cookie: use two (2) infused flower buds 

INGREDIENTS:

• 2 ½ cups (313g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup (226g / 2 sticks) unsalted cannabutter, room temperature (recipe follows)

• 1 cup (200g) granulated sugar

• ¾ cup (150g) light brown sugar, packed

• 2 large eggs, room temperature

• 2 cups (500g) creamy peanut butter

• 1½ teaspoons pure vanilla extract

• 2 cups white chocolate chips

• ½ cup granulated sugar, for rolling

• Flaky sea salt, for finishing

Cannabutter: 

• 1 cup (226g / 2 sticks) unsalted butter

• One or two PAX Ice Cream Cake flower buds (42% THC)

DIRECTIONS: 

1. The day before: make cannabutter. Preheat the oven to 240°F. Depending on your desired potency, place one or two PAX infused flower buds into a small mason jar and gently crush the buds to break apart. Seal with the lid to reduce smell and heat for 40 minutes in the oven to decarb, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted. 

Add one cup (2 sticks) melted butter into the mason jar with activated flower. Seal the lid, place into the oven and bake at 170°F for 2-3 hours to infuse THC into the butter. Remove from oven and cool to room temperature. Store in fridge until ready to use, keep cool.

2. Make the cookie dough: In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, cream the cannabutter, sugar, and brown sugar together on medium speed until light and fluffy, about 2 minutes. Add the eggs and mix on high until combined. Add peanut butter and vanilla, mix on medium speed until combined.

Add the flour mixture into the bowl and mix on low speed until just combined. Increase the speed to medium and mix until no white streaks remain. Add the white chocolate chips and stir on low. The dough will be very soft. Cover and transfer the bowl with the cookie dough to the refrigerator to chill for at least one hour and up to 3 days.

3. Bake the cookies: Preheat the oven to 340 degrees F. Using a 1 tablespoon cookie scoop, scoop large balls of cookie dough, and roll them in granulated sugar. Place onto a baking sheet lined with parchment paper or a silicone baking mat at least 2-3 inches apart. Gently press each ball down flat so it looks like a hockey puck. Bake at 340 degrees for 15-20 minutes until lightly browned on the sides. Remove from the oven and sprinkle flaky sea salt on top. Let the cookies cool for 5-10 minutes before transferring to a baking rack to cool completely. Store in an airtight container.