1 1⁄4 cups cannabutter                     2 cups sugar                     2 large eggs                               2 teaspoons vanilla extract
2 cups all-purpose flour                   3⁄4 cup cocoa                    1 teaspoon baking soda             1⁄2 teaspoon salt
2 cups peanut butter chips (12 oz. pkg.) or 2 cups semi-sweet chocolate chips (12 oz. pkg.)

Heat oven to 350°. In a large mixer bowl; cream cannabutter and sugar until light and fluffy. Add eggs and vanilla; beat until light and fluffy. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter, butterscotch, or chocolate chips. Roll teaspoonful into balls and place onto an ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.). Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost Frosting 7 ½ Tablespoons Cake Flour 1 ½ Cup Milk 1 ½ Cup Cannabutter 1 ½ cups powdered Sugar 1 ½ Teaspoons Vanilla Cook flour and milk 8 to 10 minutes the mixture should be thick and hard to mix. Place pan in a bowl of ice to cool milk and flour mixture. While that’s cooling mix butter, sugar, and vanilla. Once flour and milk mixture is cooled add to the butter mixture and mixes well. Refrigerate Once cookies are cooled frost.

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