Satori Dark Chocolate & Peanut Butter Thumbprint Cookies

By Joanna O'Boyle

A vegan and cannabis-infused update to the time-honored standard, this recipe makes fun, adults-only cookies that are perfect for sharing at celebrations or even as festive, cheer-filled gifts.

Everyone loves peanut butter and chocolate. It's a nearly universally agreed upon combo, rare in this world of divisive and passionately held opinions. The only thing I can possibly imagine could improve the popular pairing is a precise dose of THC. Especially when the chocolate is handcrafted, sustainably-sourced chocolate, and the THC is  extracted from premium, California-grown cannabis, exactly the way Satori Chocolate is made.

Grab your favorite peanut butter and some Satori Dark Chocolate Bars, and you’re already halfway to holiday cookie heaven!  

Since their accidental invention by Mrs. Freda Smith of Gibsonburg, Ohio  for a Pillsbury Bake-Off competition in 1957 (she was baking peanut butter chocolate chip cookies and had no chocolate chips, so placed a single Hershey’s Kiss on top instead), peanut butter cookies topped with a melty piece of chocolate has become a celebratory staple.

Whether you grew up calling them Peanut Butter Blossoms, Chocolate Peanut Butter Thumbprints, or Peanut Butter Kiss Cookies (Mrs. Smith actually named them “Black-Eyed Susans", but the name was changed to “Peanut Blossoms” when the recipe was published), the traditional peanut butter cookie adorned with chocolate candy is a treasured holiday favorite. Chewy, chocolatey, and perfectly peanut-buttery, the classic sweet-and-salty treat is made even better with 10 perfectly dosed milligrams of THC per cookie. Enjoy!

Satori Dark Chocolate & Peanut Butter Thumbprint Cookies  

(Adapted from Mrs. Freda Smith’s “Black-Eyed Susans" Recipe)

Serves: 13

Serving Size: One cookie, containing 10 mg of THC each


·     13 squares of Satori Dark Chocolate Bar (13 10mgTHC pieces)

·     1 Tbsp flaxseed meal

·     2 tbsp water

·     1/2 cup natural peanut butter (chunky or smooth)

·     1/2 cup vegan butter (softened, but not melted-room temperature)

·     1/2 cup brown sugar

·     1/2 cup all-purpose flour

·     1/4 tsp nutmeg

·     2 tsp flaked sea salt (separated into individual teaspoons)



Preheat oven to 350ºF, then lightly spray or grease a baking sheet. In a small bowl, whisk the flaxseed and water together. Set to the side.

With a hand-mixer on low speed, cream peanut butter and dairy-free butter together until fluffy.

Add flaxseed, brown sugar, 1 tsp flaked salt, and nutmeg to the bowl.

Mix into the wet ingredients thoroughly with a spoon.

Mix in the flour a little bit at a time, until all the ingredients are thoroughly incorporated and a moldable dough forms.

Roll tablespoons of dough between your palms, shaping the dough into equal-size balls. Place the balls onto the greased baking sheet.  

Flatten the balls of dough half-way with the bottom of a glass or your hands.

Use a marker or your thumb to make a small indentation on the top of each cookie. Bake the cookies for 10 minutes.  

Let cookies cool on the pan slightly, then press the Satori Dark Chocolate squares into the indentation on the top the cookies (cut the chocolates into halves or quarters if a smaller dose of THC per cookie is desired). Sprinkle the cookies with flaked salt before the cookies cool completely, so the salt sticks.

Let cookies cool fully before storing, and mark clearly as containing cannabis. Don’t forget to secure all infused goodies safely away from kids and pets! Store tightly covered and at room temperature for between sheets of parchment paper for 2-3 days, or in the freezer for up to 1 month.