By Chef Sebastian Carosi
Over the years I have infused cannabinoids into a tremendous amount of things, from high octane alcohols, to MCT oil, grapeseed oil, hemp seed oil, creamery butter, coconut oil, and extra virgin olive oil. But the most exciting of all the fats I have use to help bind to all of the readily available cannabinoids in cannabis has got to be bacon fat. Preferably rende - red from heritage bread pork belly smoked over applewood, or what other folks call bacon. I realize that 99% of the previously mentioned fats and oils are plant derived but according to an article I read in the June 1st 2016 issue of High Times Magazine, bacon fat is one of the top three fats to use when extracting the cannabinoids and terpenes found in cannabis. First off- I couldn’t be happier when I heard the results of the study on bacon fat and cannabinoids. Second off- I had no frickin’ idea that there was such a study. As a professional chef of over 25 years who has been proudly cooking with cannabis since the early 90’s, cannabis bacon fat only made sense. So over the years I have trans - formed this super simple, traditional peanut butter cookie recipe that has floated around the family cookie archives for decades to include a couple of full spectrum cannabis products that will help mellow situations and liven up the conversation at any event. (cannabis tends to do that) Do not skip the light sprinkle of sea salt flakes, it’s a palette plea - sing addition.
**And just to help clear up any future questions that may appear in my in-box, duck fat works just as well.
Cannabis Bacon Fat Peanut Butter Cookies
Prep time: 15 minutes
Yield: About 24 cookies
Total thc/cbd: depends on potency of product
Cook Time: 10 minutes
Equipment Needed: Stand mixer or hand - held mixer, 2 stainless mixing bowls, measuring cups + spoons, rubber spatula, parchment lined baking sheet, spatula, wire rack
1/2 cup cannabis bacon fat
1/2 cup crunchy peanut butter
1 cup dark brown sugar
1 tsp cannabis vanilla
1 large farm egg
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp kosher salt
1 tbsp jacobsen sea salt flakes
1/2 cup chopped salted peanuts
1 drop true terpenes beta caryophyllene
How To Make It
-Preheat an oven to 350°.
-In the bowl of a stand mixer or in a stainless bowl with an electric mixer, beat the bacon fat, peanut butter, peanuts and sugar until the mixture lightens in color and the mixture becomes creamy. (2 to 3 minutes)
-Add the egg and terpenes, keep beating until completely incorporated.
-In a separate bowl, combine the flour, baking soda, and kosher salt.
-Slowly add the flour mixture to the peanut butter mixture, mixing until all of the ingredients are combined well.
-Roll the dough into balls about 1 inch round. place the cookie dough about 1 inch apart on a parchment lined baking sheet and gently press the top of each cookie dough ball with a fork dipped in granulated sugar to make a crisscross pattern.
-Sprinkle the cookie tops with the sea salt flakes. -Bake the cookies for 9 to 10 minutes, until barely browned around the edges. do not over bake the cookies. The cookies may appear slightly puffed, it’s all good, they are ok.
-Let the cookies cool on the baking sheet for 5 minutes.
-Then carefully transfer the dank ‘n delicate cookies to a wire rack to cool completely before devouring.