BY CHRISTINA WONG
Photo by Dustin Hughes | Baking With Chickens
Made a special Thanksgiving pie this year and it turned out to be a big hit? Well, now it's time to move on to weed-infused holiday cookies. If you're looking to up the ante and make something different this year, consider this festive chocolate peppermint cookie recipe. They're rich and chewy but also feature a bit of crunch, in the form of crushed up peppermint candy cane bits. Keep them all for yourself, or wrap them up as homemade gifts for your 420-friendly chocolate lovers.
This recipe calls for pre-dosed cannabis infused chocolate but you can also use cannabutter. If you're looking to make your own. strains that pair well with this chocolate and peppermint cookie would have a minty aroma and be high in limonene and/or caryophyllene. Try a Thin Mint GSC, Peppermint Cookies or Pura Vida.
For easy dosing, use a cannabis chocolate bar from brands such as Kiva, Satori, or whatever else you like.
The recipe is dosed 5mg per cookie. You can increase potency by using more cannabis chocolate or cannabutter.
Chocolate Peppermint Canna-Cane Cookies
Time to Prepare: 1 hour 30 minutes (1 hour chilling time)
Makes 16 3-inch cookies
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chunks
16 squares of 5mg cannabis chocolate pieces (80 mg THC total)
1/3 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 box of 12 peppermint candy canes, crushed
In a large bowl, or stand mixer with the paddle attachment, beat the softened ⅓ cup butter and ¾ cup sugar together until smooth and creamy.
Add 2 eggs and 1 teaspoon vanilla extract, mix until well blended.
In a microwave safe bowl, melt the 1 cup of semi sweet chocolate and 16 squares of cannabis chocolate pieces. Heat for 20 seconds at a time, stirring in between each until smooth and runny. Pour in the melted chocolate and mix until incorporated and it looks like a shiny chocolate batter.
Add the dry ingredients: 1 cup flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Mix slowly until just incorporated and there are no flour or cocoa streaks. Do not overmix, the batter will look similar to brownie batter.
In a plastic Ziploc bag, crush the 12 candy canes with a rolling pin until they’re small sized chunky candy bits. Scoop out ¼ cup of the crushed candy cane and set aside to be used to decorate the top of the cookies after baking. Using a spatula, mix in the remaining crushed candy cane into the batter.
Cover and chill the batter in the fridge for 1 hour to rest and make it easier to scoop.
Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
Scoop the dough into balls, 2 tablespoons of batter per ball. Roll into a ball with your hands and flatten into a hockey puck shape. Dough will get sticky in your hands, chill in the fridge for a few minutes if it gets too sticky to work with. Place on the baking sheet at least 2 inches apart.
Bake at 340 degrees for 12-14 minutes until the cookies have flattened and look crinkled on top.
Remove from the oven and sprinkle each cookie with the remaining ¼ cup of crushed candy cane while still warm. Cool cookies on the baking sheet for five minutes, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container.