Chocolate Chip & Bacon Cannabis Cookies
Whether or not you add cannabis to your cookies, these will be the best cookies you’ve ever made! The salty/ sweet/savory blend of flavors will delight your taste buds! These are a huge hit at bake sales and parties!
½ cup butter
½ cup Canna Butter (see recipe below)
¾ cup packed brown sugar
¾ cup granulated sugar
½ tsp baking soda
¼ tsp salt
1 egg
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 ½ cups chocolate chips
½ cup crumbled bacon
- In your stand mixer, beat the sugars into the butter for 10 minutes until light and creamy.
- Blend in the egg and vanilla.
- Add dry ingredients until JUST combined!
- Stir in chips and bacon.
- Drop ice cream scoopfuls of dough onto a baking pan, 2-3 inches apart.
- CHILL COOKIES IN FRIDGE, ON THE PAN, BEFORE BAKING!!
- Bake at 375 for 12-14 minutes.
Canna Butter
½ ounce dried cannabis (I used the Wedding Cake strain)
½ cup organic butter or oil (olive oil, coconut oil, or other high quality oil)
- Decarb your flowers — Break up your plant material with your fingers of with an herb grinder, spread the weed out on a parchment paper lined baking sheet, then bake at 250 for 20 minutes.
- Place your butter and/or oil in a small crock pot on low heat. After 3 hours of slowly simmering, it should be ready to remove from the heat. Let it sit for a minute or three before straining it into a covered storage container or Ball jar. Refrigerate.
Your Canna Butter is now ready to cook with or simply spread on toast.
For optimum results, store in the freezer until ready to use. It may also be stored in the refrigerator, although will only keep for 2 weeks or so. Enjoy!