Infused Peanut Butter Cookie Sandwiches

Peanut butter and Cannabis–the perfect pair when it comes to infused deserts. It’s National Peanut Butter Cookie Day. What better way to celebrate than with infused ice cream sandwiches?

INGREDIENTS

For the Cookies:
1/3 Cup Creamy Peanut Butter
1/3 Cup Brown Sugar
1/3 Cup White Sugar
1/3 Cup Softened Butter
Choice of Applicator (We used Lucid’s Distillate Applicator)
See Dosing Notes below.
1 Eggs
1/3 tsp Baking soda
1/3 tsp Baking powder
1/3 tsp Vanilla extract
1 Cups All-purpose flower

For the Ice Cream:
1 Cup whole milk
2 Cups heavy cream
Choice of Applicator (We used Lucid’s Distillate Applicator)
See Dosing Notes below.
¾ White sugar
½ Cup peanut butter (smooth or crunchy)
6 Egg yolks
2 tsp Vanilla extract

Cookies
Yields 16 cookies (8 sandwiches)

INSTRUCTIONS
Cookies:
Preheat oven to 350F and line a baking sheet with parchment paper.
With a stand/hand mixer, cream infused butter and both sugars until fully combined. Add vanilla extract and peanut butter and mix thoroughly.
While the mixer on low, slowly add eggs one at a time making sure it is fully incorporated before adding the second.

Sift in dry ingredients and combine till no more flour is visible. Form dough into balls of equal sizes (we used a small ice cream scoop) and space 2in apart on the baking sheet. If your dough is too sticky, place it in the fridge till it is firm enough to handle. Flatten dough balls slightly to create small disks. Place in the oven for 10-12 minutes or until the edges begin to deepen in color. Transfer cookies to a wire rack to cool completely.

Ice Cream:
Mix all ingredients completely and follow instructions on your ice cream machine. Once ice cream thickens to a soft-serve consistency, pour into a bread loaf pan (or similar size) and freeze for at least 6-8 hours.

Assembly:
Using a ½ cup scoop, sandwich a scoop of infused ice cream with two infused cookies. Wrap individually and clearly label THC content. Assembled ice cream sandwiches must be frozen overnight as the cookies will pull moisture from the ice cream and soften similar to store-bought ice cream sandwiches.

Baker’s Notes:
Don’t use your fancy PB for this. Typical fresh nut-butters will separate and pool oil; good ol’ Jif and Skippy will work great.

Dosing Notes:
To quickly infuse cream, heat over medium just until scalded and not boiling (you will see tiny bubbles at the edges). Add distillate applicator and lightly whisk completely. The more evenly distributed the distillate is, the more accurate your dosing will be. We used a Lucid Syringe for this recipe.

To infuse butter, heat over medium-low until butter has melted. Without burning the butter, add distillate applicator and lightly whisk completely. Similarly, the more evenly distributed the distillate is, the more accurate your dosing will be.

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