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More Cannabis Recipes


Ingredients: (Makes approximately 22 dozen cookies)
2 cups butter (or margarine)
1 dozen eggs
4 cups brown sugar
4 cups white sugar
8 teaspoons baking soda
1/4 cup vanilla extract
3 lbs. crunchy peanut butter
1/2 cup orange juice (with pulp)
18 cups oatmeal
2 cups chocolate chips
2 cups Smarties

Note: you need a huge bowl and a strong arm to mix this!

Cream butter and sugar together. Add eggs, orange juice, and vanilla. Mix well. Stir in crunchy peanut butter. Add oatmeal, baking soda, chocolate chips, and smarties. Mix well. Drop by the teaspoon onto a cookie sheet.

Bake at 350 degrees F for 12 minutes.

Baking tips:
even when making a half recipe you need a seriously large bowl!

Now here's some things I've found from personal experience making these cookies; Making 1/2 of the recipe makes about 12 dozen cookies, which is plenty. The cookies or unbaked cookie dough can be frozen as well. Melting the butter prior to adding it into the mixture makes life much easier. Also I find that 8 or 9 minutes in my oven is plenty to bake the cookies, yet it still leaves them chewy.

I cannot take credit for this recipe, it was passed down to me from a friend!

To make these into adult canna-cookies: (2 methods)

>Use the same as above, but use canna-butter or trichome butter.

>Another variation to this recipe is to add shake and trim and/or buds into the mixture. I like to add at least four ounces of good quality shake and trim or buds into this mixture. Grind up the cannabis into small pieces (I like to grind up the cannabis using a blender or coffee grinder) and add to the original recipe. Doing this will make the recipe a but dry, so add one more eggs and another 1/2 cup of orange juice for every two ounces of cannabis that you add to the recipe.

To make some really strong cookies, add both the canna-butter and shake.

Fudge Crinkle and Butter Cookies

1 package chocolate fudge cake mix
1/2 cup oil
2 eggs
Powdered sugar
Preheat oven to 350 degrees
Some good clean MJ

Stir cake mix, oil and eggs and your MJ until dough forms. Dust hands with powdered sugar and shape dough into 1-inch balls. Coat balls with powdered sugar. Place on ungreased cookie sheet. Bake about 10 minutes.

2. MJ Butter Cookies

250g Butter or cannabutter (*1) (At room temperature)
400g Flour (plain)
1/2 teaspoon Vanilla Extract (*2)
3 Egg yolks
150g Granulated Sugar
Pinch Salt

1 tablespoon Milk
1 Egg yolks
Some good clean MJ

(*2)Vanilla Extract is extracted from vanilla pods. It is recommended you use this whenever possible instead of Vanilla Flavouring.

Mix and knead the dough and other ingredients to form a smooth dough. You can use a food processor with a dough hook, or do it by hand. Place the dough in a plastic bag and refrigerate for half an hour. Mix the remaining egg yolk and milk for the glaze. Preheat the oven to 190°C. Remove the dough from the bag and roll it out until it is about 1cm thick.

Use cookie cutters or a knife to cut out any shapes you like for the cookies. Brush the cookies with the glaze and place on baking sheets. Bake for 12 to 15 minutes until the cookies are golden brown. Remove from the oven, let stand for a few minutes and the place on a wire rack to cool.

You can sprinkle sugar crystals over the cookies before baking if you have them.


- Make sure your cookie sheets aren't too thin. The heavier your cookie sheet, the less likely your cookies are to burn. If you can't afford heavy-duty cookie sheets, you can cover your thin ones with layers of aluminium foil.

- Experiment with the temperature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for.

- Always place your cookie dough on cold cookie sheets. If you don't let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets.

- Don't bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. I always let my cookies bake too long because I didn't think they were done yet. Your cookies should look a little underdone when they come out of the oven.

- Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.

Chocolate Peanut Butter

* 1 cup flour
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup butter
* 1 1/2 cup brown sugar
* 1 tsp vanilla extract
* 1 egg
* 1 cup crunchy peanut butter
* 8 oz semisweet chocolate

Cooking Instructions:
1. Sift together flour, baking soda, and salt -- set aside.

2. Melt butter and combine with sugar.

3. Add egg and vanilla to sugar/butter combination.

4. Add peanut butter to wet mixture.

5. Melt chocolate and add to wet mixture.

6. Gradually add dry ingredients.

7. Refrigerate until dough is firm and easy to work with.

8. Form one-inch balls, place on greased cookie sheet.

9. Flatten into cookies using the back of a fork (to form a cross hatch pattern).

10. Bake in a 350-degree oven approximately 10 minutes.

Moravian Ginger Cookies

This recipe is a bit more difficult...I do not recommend it for novice cooks.... it also yields less potent cookies (which is not always a BAD thing...trust me on this one) than the lemon recipe.

* 1/3 cup molasses
* 1/4 cup butter
* 1/4 cup brown sugar
* 1 1/4 cup flour
* 1/2 tsp salt
* 1/4 tsp baking powder
* 1/4 tsp baking soda
* 1 tsp EACH: cinnamon, ginger, clove, nutmeg, allspice

1. Melt butter and combine with brown sugar and molasses.

2. Sift remaining ingredients and gradually add to the butter/sugar mixture.

3. You may need to "fix" the taste by adding additional spices and sugar (I have already taken that into consideration, BUT you might need to add more)...start by adding equal amounts of all the spices (a 1/4 tsp at a time).... you may also add some extra sugar if you like your cookies sweeter, but beware...too much sugar will change the baking time (sugar burns).

4. On a floured surface roll out the dough until it is PAPER THIN.

5. Use your favourite cookie cutter to cut out your cookies.

6. Use a spatula to transfer the cookies to a lightly greased cookie sheet.

7. Bake the cookies in a 350-degree oven anywhere from 6 minutes to 12 minutes.... until they are browned and crisp. The variation in baking time is affected by how thin you get your dough (the thinner the better and when they're thin they bake up real fast) and how much sugar you use.

These cookies are truly addictive...I first tasted them while travelling down south...stopped in Winston Salem (where they are sold)...searched out and perfected my own recipe.

'Bon appetite'

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