This tasty cookie recipe is easy to prepare, infuse, and devour — simply choose the i am edible chocolate bar of your choice and plop it on top of a sugar cookie canvas. We recommend our Peppermint Bar for a Holiday staple, Tiger Gold for the peanut butter lovers, and our milk or dark chocolate bars for a classic choice. For something more exotic, give our Milk Chocolate Chai, Pumpkin Pie, Apple Fritter, or Lemon Ginger bars a try!
Aside from a hand mixer, there’s no special equipment or ingredients required. You’ll need:
- 1 cup of unsalted butter, room temperature
- 2/3 cup of granulated sugar, plus 3 tablespoons for coating
- 2 cups plus 1 level tablespoon of all-purpose flour (the cookies pictured use gluten-free all-purpose flour, which worked fantastically and yielded a nice shortbread cookie consistency)
- 1 teaspoon of vanilla extract
- 1 “i am edible” chocolate bar of your choice
Our standard i am edible bars are 100 milligrams each and easily snap into 20 pieces, which will allow you to easily medicate 20 cookies at a strength of 5 milligrams each. The recipe yields approximately 34 cookies, so you’ll have some non-infused cookies left for snacking. We also have a selection of higher dose bars for those looking for something stronger, such as Tiger Gold or Mint Cookies and Cream.
Cooking your cookies
First, preheat your oven to 325°F and line two baking sheets with parchment paper. Then place your butter and 2/3 cups of sugar in a medium mixing bowl, and beat together with an electric hand mixer until well combined. This mix will be a little gritty, not completely smooth.
Next, add all the flour and mix again thoroughly, pausing to scrape the bottom and sides of the bowl. Mix some more, then add the teaspoon of vanilla and give it a final mix. Using a teaspoon or cookie-scoop, roll the dough into 1-inch balls. Roll the formed cookie dough balls in your reserved 3 tablespoons of granulated sugar to lightly coat them.
Place the rolled cookie dough balls on your lined baking sheets, setting them two inches apart. Then, using the bottom of a flat drinking glass or measuring cup, flatten the cookie dough balls until they’re about ¼ inch thick. Doing this gives your cookies a rustic look — for perfectly rounded edges, you can roll the dough and cut it with a round cookie cutter. Remember that since the chocolate is the only medicated portion, the size of the finished cookie won’t affect the amount of THC in the cookie. This makes dosing a lot easier, too!
Place the flattened cookies in your preheated oven and bake for 14-16 minutes, until they’re just slightly golden brown around the edges and bottoms. Remove from the oven and, while they’re still warm, gently press a square of your selected i am edible chocolate bar into the top center of each cookie. Finally, allow the cookies to cool on the baking sheets for 10-15 minutes — this step is very important to keep them from breaking. These delicious cookies can be eaten and shared responsibly right away!
Storing and enjoying
If you’d like to store your chocolate-topped sugar cookies for later, make sure they cool completely before putting them in a sealed container. Also, it is very important to label your homemade edibles clearly and keep them far away from the reach of children and minors.
Get creative with this simple cookie recipe, and try them with all your favorite i am edible chocolate bars! Every i am edible treat is made with real cocoa-butter-based chocolate and high-quality flavors, and they’re tempered with care by our team of chocolatiers. Enjoy these classic infused cookies, and our i am edible chocolates, during the holidays or any time of the year!
This recipe was contributed by Rory Reiss, a chocolatier and kitchen technician here at Rev. When he’s not applying his creativity to our i am edible chocolate products, Rory experiments with a variety of cannabis-infused confections at home. With a background in culinary adventures — including nearly a decade of raw vegan chef work and writing — Rory makes everything from various herbal salves and tinctures to home-brewed fermented goodies. Rory enjoys sharing his creations and recipes via Instagram @rory_reiss, so check out his page for more recipes and inspiration for homemade edibles!