Try this cannabis cookie recipe peanut butter and chocolate with for a relaxing night in or some fun with friends
Photo by Atum Beckett.
Consuming edibles can be a great way to enjoy cannabis. It avoids the lung damage that comes with smoking and the high lasts much longer while using much less product.
Most methods for making edibles can be pretty time-consuming and messy. This method may not produce the absolute best-tasting baked goods, but it is very easy and somewhat less smelly.
This peanut butter cookie recipe will help mask the cannabis flavour, and the cookies are the perfect treat to help you relax or make you the star of any get-together.
Instead of making an infused butter or oil, which involves simmering and straining, this method is as easy as putting a tray in an oven.
Preheat your oven or toaster oven to 250°F. Line a small tray with parchment paper. Grind 1.5 grams of dried cannabis flowers and put it onto the tray. Once the oven is hot, put the tray in for about 15-20 minutes, or until it starts looking a little toasted. All ovens are different, so if it smells burnt at all, it is too hot. Keep a close eye on it. Once it is done toasting, set it aside and let cool.
This is called decarboxylation, and it is very important. If you don’t activate the cannabis at a low temperature, it will not have any effect when consumed. If you’re worried about the smell, open a window while toasting the flowers.
With all that out of the way, here’s the chocolate chunk peanut butter cookie recipe.
Ingredients
- 2 ¼ cups (160 g) flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ stick of butter
- Salt to taste (depending on if your butter is salted or not)
- ¼ cup + 2 tbsp (100 g) creamy peanut butter (not natural)
- ¼ cup (50 g) granulated sugar
- ¼ cup + 2 tbsp (75 g) brown sugar
- 1 egg + 1 egg yolk
- Dash of vanilla extract
- 50 g chocolate chunks
- 1.5 g of decarboxylated cannabis
For this recipe, I recommend using a food scale if you have one, as it makes all the measuring much easier.
In a bowl, mix together the flour, baking soda, baking powder, and salt. In another bowl, microwave the butter until it is melted. Add the peanut butter and mix until it is a homogeneous liquid. Add both types of sugar and a dash of vanilla, and mix. Add the egg and extra egg yolk, mixing again. You can add the flowers into this mixture now, or wait until the end of the recipe.
Incorporate the wet mixture slowly into the dry mixture and fold together. It should form a thick paste consistency. If it’s too dry, add a splash of milk. Once mixed, add in your chocolate chunks. Start with 50 grams, and adjust accordingly.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 10-12 equal balls.
If you did not add the flowers earlier, sprinkle a little bit into each dough ball and fold it in. This is helpful if you want to make sure each cookie has the same amount of cannabis.
Slightly flatten the dough balls into thick discs and bake for about 11-13 minutes, making sure not to overbake them. You should take them out of the oven while they still look slightly soft in the middle. Let cool slightly, and enjoy.
Everyone has a different tolerance, and each dosage will vary, so start with half of a cookie and wait 60 minutes before enjoying any more.
