How to make homemade chocolate peanut butter cup cannabis cookies

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This cannabis recipe will be a winner for all marijuana fans

Peanut butter is one of those things that you either love or hate, but when mixed with chocolate, it undoubtedly results in an incomparable flavor. Add to that a favorite of many, marijuana, which comes to change the game in which cookies are enjoyed. Chocolate chip cookies are a classic American sweet treat. For this recipe, you’ll learn how to shape them into a cup using a small muffin tin so they can be filled with magic chocolate.

You will need the following to get started:

Cookie Cups
1 1/4 C all-purpose flour
1/2 t salt
3/4 t baking soda
1/2 C cannabis-infused butter
1/2 C creamy peanut butter
1 C granulated sugar
1 large egg large
1/2 t vanilla extract

Ganache
10 ounces dark chocolate chips or chunks
1 C heavy cream

To begin preparing the cookie cups, start by preheating the oven to 325 degrees. Spray a small muffin tin with cooking spray. In a small bowl combine flour, salt, and baking soda. Set aside.

Then use an electric mixer to beat the cannabis butter, peanut butter, and sugar until fluffy. Proceed to beat in the vanilla and egg. Mix the dry ingredients until combined, do not over-mix.

Roll the dough into balls, one tablespoon each, and place one ball in each muffin tin. Form into a cup shape by pressing your thumb into each cup to make an indentation. Don’t worry too much; the cookie will rise and fill as they bake, but doing this step makes it easier to mold them later. Bake until lightly browned, about 15 minutes.

Remove the cookies from the top and use a small spoon (or a gloved finger; the cookies will be warm) to press a well into the cookie to form the cup. You should do this while the cookie is still warm and pliable. Cool in the pan for about ten minutes before removing to a wire rack to cool completely before filling.

To bring the ganache to life, bring the cream to a boil over medium-high heat. Then, warm the cream over the chocolate chips or chunks in a small bowl. Be sure not to stir and let sit for about 10 minutes.

Whisk until smooth and well combined. Scrape the bowl with a rubber spatula to make sure all the chocolate is combined, sometimes pieces stick to the bottom.

Pour the ganache into a small resealable plastic bag (or a piping bag if you have one). Cut a small corner off the bag so you can pipe the ganache into each chilled cookie cup. Refrigerate until ready to serve.