When it comes to desserts, I think we all know that cookies are a little superior. Think about it: cookies are a popular treat matter what season it is, come in many diverse flavors, shapes, and sizes, and can be baked so easily at home. Essentially, they’re a delicious treat no matter what you’re doing.

You can add chocolate to a cookie. Fruit. Nuts. Icing. All good and tasty. And, you can even add marijuana.

Adding weed into the cookie mix is like the ultimate combination of wonderful. You’re taking something that’s already great, and just enhancing it. Somehow, a hidden dose of marijuana transforms the cookie; it’s suddenly living its best life.

You’ve come to the right place if you’re looking for a quick, easy pot cookie recip

People always experiment to get new experience consuming marijuana. Thus, there are a lot of ways to consume cannabis, and cannabis edibles are so popular among weed consumers. Today there are dozens of recipes and kinds of edibles to make for getting high. Do you want to find how to make weed cookies fast and with minimum efforts required? Here is high times cookie recipe with all the cannabis cookies nuances mentioned.

CANNABIS CHOCOLATE CHIP COOKIES

There is nothing better than biting into that first warm, gooey, perfectly crispy on the outside, doughy on the inside chocolate chip cookie – unless it’s a medicated cookie?

Now, it is true. You can use any traditional cookie recipe you have to make a cannabis-infused cookie.

Swap the fat called for, like butter or oil, cannabis butter or cannabis oil, and voila – you have an infused cookie!

But if you’re looking for THE perfect cannabis chocolate chip cookie recipe that has been made specifically with cannabis-infused butter or oil – this is it!

Please join my Well With Cannabis Facebook Community if you have any questions about cooking with cannabis, making cannabis cookies, how to make this recipe specifically, or anything else you can think of!

CANNABIS-INFUSED COCONUT OIL OR CANNABUTTER

You can’t make weed chocolate chip cookies without THE staple recipe important for every cannabis kitchen: cannabis-infused coconut oil or cannabutter.

Used interchangeably, infusing oil or butter with cannabis is an easy way to extract a broad-spectrum of compounds like CBD or THC from the cannabis plant and get them into the food you are eating.

You will want to make sure you have this recipe prepared BEFORE diving into making your own cannabis-infused chocolate chip cookies, as the extraction process involves cannabis decarboxylation and takes approximately 4-hours.

Once you have your cannabis oil or butter ready, you can go ahead and prepare these chocolate chip cookies or use them in any other of our delicious cannabis-infused recipes like these mouthwatering cannabis peanut butter cookies and classic cannabis brownies.

COOKIES MADE WITH CANNABIS SUGAR

You can also make these cannabis chocolate chip cookies with cannabis-infused sugar if you have some on hand.

It is entirely up to you whether or not you want to use infused oil or infused sugar.

Additionally, you could use both infused oil or butter and infused sugar together for an extra potent batch of medicated cookies.

Recipe 1: Peanut Butter Pot Cookies

Did someone say “peanut butter pot cookies?” When a peanut butter craving strikes, nothing can satisfy it except that beloved, ooey gooey substance that smells lightly of salt and mostly of creamy nuts. This recipe, originally featured on The Cannabist, is reminiscent of time at grandma’s house, with the heavenly scent of fresh cookies wafting through the air and straight into the heart. The only difference is its hefty helping of weed, making it one satisfying and head-high heavy batch of peanut butter pot cookies.

Ingredients:

1 c peanut butter
4 Tbsp canna-butter, softened
½ c white sugar
½ c brown sugar
½ c flour
1 egg
pinch of salt

To make:

Pre-heat the oven to 340 degrees F.

Mix all the ingredients into a large bowl, stirring until smooth.

Place a piece of parchment paper on a baking sheet. Once combined, make dough into 15 balls and lay them on the paper.

Bake about 8-10 minutes or until the edges are slightly browned.

Cool for about 15 minutes, serve, and enjoy!

Recipe 2: Chocolate Chip Pot Cookie Recipe

If there’s a classic type of cookie, chocolate chip takes the title as recognizable classic. They are a delicious addition to any kitchen, adding a layer of hospitality and kindness to a home with them inside. With the secret ingredient of this

 recipe (love – just kidding, it’s weed), these desserts are upgraded in a big way. In this recipe, don’t be afraid to stir the pot even further, and mess around with other additives like nuts or pretzels for a truly out-of-this-world creation.

Ingredients:

3/4 c cannabutter
2 large eggs
1 c packed brown sugar
1/2 c white sugar
1 Tbsp vanilla extract
2 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp fine salt
1 12 oz bag semisweet or dark chocolate chips
Optional: 1 c chopped walnuts or 1/2 c crushed pretzels, for extra texture

To make:

Preheat the oven to 375 degrees F.

Either grease or line two baking sheets with parchment paper. For the grease, be sure to use regular butter. If you reuse a single pan, make sure the baking sheet has time to cool down completely before using it for the second round.

Melt the cannabutter, either in a small saucepan or in the microwave in 30-second bursts. Let it cool down a bit.

Mix together the eggs, both sugars, and vanilla in a large bowl. Pour in the melted butter. Whisk the ingredients together until they are completely smooth.

In a separate bowl, combine the flour, baking soda, and salt. After mixed, pour this bowl of dry ingredients into the large bowl of wet ingredients, slowly stirring. Do not overmix.

Fold in the other ingredients, such as chocolate chips or the optional nuts or pretzels.

Scoop out about 1/4 cup of dough for each cookie. Plop them onto the greased/lined pan, giving between 2-3 inches of space between each.

Bake for 12-16 minutes. Allow a few minutes to cool before removing the cookies from the baking sheet.

Serve, eat, enjoy! If there are any extras, be sure to store in a tightly sealed container; leftovers should last about five days.