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So good they ought to come with a warning label…
Ingredients
3/4 cup of packed brown sugar
1/4 cup of white sugar
1/2 cup of peanut butter
1/2 cup of softened Baked Butter
1 lightly beaten egg
2 tablespoons of 10% cream (or soy cream)
1 teaspoon of pure vanilla extract
3/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
24 miniature peanut butter cups
Method
Preheat oven to 375° F (190° C).
Sift together the flour, salt, and baking soda on a piece of waxed paper or in a bowl and set aside.
Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and cream and blend the mixture together until it’s all combined. Add the flour mixture a bit at a time; mix it thoroughly.
Shape the dough into 24 balls and place each ball into the cups of an un-greased mini muffin pan.
Bake at 375°F (190° C) for about 8 to 10 minutes.
Remove them from oven and immediately press a mini peanut butter or margarine cup into each ball. Do this as fast as you can.
Cool the cups before you carefully remove them from the baking pan. I use a butter knife to kind of lift the cup out much like I would a mini muffin. One cup should do the trick. If it doesn’t then split a second cup in half, eat one half and then wait at least 30 minutes before eating the other half.
Recipe from Baked: Over 50 Tasty Marijuana Treats by Yzabetta Sativa, forthcoming from Green Candy Press, November 2011 and available from Amazon and all good bookstores. For further information please contact [email protected]
