Cookies Dessert

Easy THC Peanut Butter Cookies

Super quick and easy THC Peanut Butter Cookie recipe. Chewy, soft and sweet, a tasty THC cookie recipe that is suitable for all skill levels.

Made with decarbed shatter

What you will need:

One large-size bowl, one small glass dish (for decarb), one non-stick cookie pan, one wooden spoon, one spoon, one fork, measuring cups, and measuring spoons.


  • 1                                  cup                               creamy peanut butter
  • ½                                 cup                               butter softened
  • ¼                                 cup                               granulated sugar
  • ¾                                 cup                               packed brown sugar
  • 1                                  large                             egg
  • 1                                  teaspoon                       vanilla extract
  • 1 and ½                        cups                             all-purpose flour
  • 1                                  teaspoon                       baking soda
  • ¼                                 teaspoon                       salt

How to decarb shatter for edibles:

Preheat oven to 252 degrees °F. Add together 1 teaspoon butter and shatter into a small glass dish, and place into the oven for 27 minutes.


Step 1

Preheat the oven to 350 degrees °F.

Step 2

In a large bowl, cream together decarbed shatter, peanut butter, butter and sugars using a stand mixer hand mixer or with a wooden spoon, until soft and creamy.

Step 3

Add the egg and vanilla extract and continue to mix until fully combined.

Step 4

In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.

Step 5

Scoop out 1 heaping tablespoon of dough and roll into 1-inch balls onto a non-stick cookie pan. Flatten dough balls using a fork in a grid pattern.

Step 6

Bake for 8-10 minutes or until the tops turn golden brown and start to crack. Cool on the baking sheet for 5 minutes then transfer to a wire rack.

Store in an airtight container for up to two weeks or in the freezer for 3 months.

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