Peanut Butter Hemp Cookies

October 31, 2018
River Valley Farms

Peanut Butter Hemp Cookies


A delicious peanut butter cookie that is sure to boost your fibre and iron intake!


  • 1 cup butter, softened
  • 2 cups peanut butter, crunchy or smooth (at room temperature)
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup River Valley Specialty Farms Hemp Hearts
  • 3/4 cup white chocolate chips or chocolate chopped into small pieces
  • 1/3 cup chopped peanuts
  • Coarse or flaky salt for sprinkling


Cream the butter with peanut butter and both sugars. Beat on high for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs, milk and vanilla. Beat another 2 minutes, scraping the sides of the bowl once or twice again. Stir together well the flour, baking soda, baking powder, salt and hemp hearts; add to the butter mixture and mix on low speed just until combined. Stir in the white chocolate chips and peanuts by hand just until smooth and incorporated; chill dough for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Using a small ice cream scoop (about 1/4 cup), portion out the cookie dough and place on prepared cookie sheets about 3 inches apart. Flatten cookies with your hand so they are about 1/2 high. Use a fork to lightly make a cross hatch pattern on top of the cookies. Sprinkle with flaky salt.

Baking one baking sheet at a time for 8 to 10 minutes, until the middle is set and edges are lightly browned. Remove pan from oven and let the cookies cool completely on the pan on a wire rack.

Store cookies in an airtight container on counter for up to 2 days, or freeze for up to a month.