Preheat your oven to 225-275 degrees F.
Grind or break up your weed.
Spread your weed out in an even layer on the baking sheet so that it may be decarbed.
If your weed is on the drier side, bake it for 20 minutes. If your weed is still pretty moist, bake it for 45 minutes. Rotate the weed every 10 minutes to ensure it’s baking evenly. Once it turns a reddish-brownish green, it's ready.
Melt your butter in a saucepan.
Once it’s completely melted, add your decarbed cannabis. And mix in thoroughly.
Turn down to low heat and let butter mixture simmer for 3-4 hours, stirring occasionally. Be careful never to let the mixture come to a boil.
Let the butter cool to room temperature. Use it or store it in a well-sealed container for up to six months (!!) in the fridge or freezer.
Preheat oven to 350 degrees F.
Mix together all ingredients in a mixing bowl.
Roll up around a tablespoon of cookie dough and place it on a cookie sheet.
Use a fork to gently press the dough down (a classic for peanut butter cookies).
Sprinkle on a little sugar.
Cook for 8 minutes or until done.
Let cool.