Introduction
Welcome to the delicious world of chewy cannabis-infused vanilla bean pudding cookies with chocolate and peanut butter chips! This recipe combines the classic flavors of vanilla, chocolate, and peanut butter with the added twist of cannabis infusion. Whether you’re a cannabis enthusiast or simply looking to try something new, these cookies are sure to satisfy your sweet tooth and provide a unique experience. So, let’s get started and learn how to make these delectable treats!
Ingredients
Before we begin, let’s gather all the ingredients we’ll need:
– 1 cup of all-purpose flour
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of salt
– 1/2 cup of unsalted butter, softened
– 1/2 cup of granulated sugar
– 1/2 cup of brown sugar
– 1 large egg
– 1 teaspoon of vanilla extract
– 1 package of instant vanilla pudding mix
– 1/2 cup of cannabis-infused butter, melted
– 1 cup of chocolate chips
– 1/2 cup of peanut butter chips
Steps
Now that we have all our ingredients ready, let’s move on to the steps:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter and sugar mixture, and mix until well combined.
5. Gradually add the instant vanilla pudding mix and melted cannabis-infused butter to the mixture, stirring until smooth.
6. Slowly incorporate the flour mixture into the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips and peanut butter chips, distributing them evenly throughout the dough.
8. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
10. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations
If you’re feeling adventurous, here are a few variations you can try:
– Swap out the chocolate chips and peanut butter chips for white chocolate chips and macadamia nuts for a tropical twist.
– Add a tablespoon of espresso powder to the dough for a hint of coffee flavor.
– Experiment with different flavors of instant pudding mix, such as chocolate or butterscotch.
– Drizzle melted caramel or fudge sauce over the cooled cookies for an extra indulgent touch.
Tips
Here are some tips to help you achieve the best results:
– Make sure your cannabis-infused butter is properly measured and melted. The potency of your cookies will depend on the strength of your infused butter.
– Allow the cookies to cool completely before storing them in an airtight container. This will help them retain their chewy texture.
– If you prefer a softer cookie, reduce the baking time by a minute or two. For a crispier cookie, extend the baking time slightly.
– Feel free to adjust the amount of chocolate chips and peanut butter chips to suit your taste preferences.
Conclusion
These chewy cannabis-infused vanilla bean pudding cookies with chocolate and peanut butter chips are a delightful treat for anyone looking to indulge in a unique and flavorful experience. With their soft and chewy texture, combined with the rich flavors of vanilla, chocolate, and peanut butter, these cookies are sure to become a favorite among cannabis enthusiasts and cookie lovers alike. So why not give this recipe a try and elevate your baking game?
FAQs
Can I use regular butter instead of cannabis-infused butter?
Yes, you can substitute regular butter for the cannabis-infused butter if you prefer to make non-infused cookies.
How long will these cookies stay fresh?
If stored in an airtight container at room temperature, these cookies can stay fresh for up to 1 week.
Can I freeze the dough and bake the cookies later?
Yes, you can freeze the dough for up to 3 months. Simply shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer bag. When ready to bake, remove the desired amount of dough balls from the freezer, let them thaw slightly, and bake as instructed.
Can I double the recipe?
Absolutely! If you want to make a larger batch of cookies, feel free to double the recipe. Just make sure you have enough baking sheets and oven space to accommodate the additional cookies.
Chewy Cannabis-Infused Vanilla Bean Pudding Cookies with Chocolate and Peanut Butter Chips
Delight in these chewy cannabis-infused vanilla bean pudding cookies loaded with chocolate and peanut butter chips. Combining classic flavors with a unique twist, these cookies are a treat for cannabis enthusiasts and cookie lovers alike.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 package instant vanilla pudding mix
- 1/2 cup cannabis-infused butter, melted
- 1 cup chocolate chips
- 1/2 cup peanut butter chips
Directions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
-
Add egg and vanilla extract, mix well.
-
Gradually add instant vanilla pudding mix and melted cannabis-infused butter, stir until smooth.
-
Slowly incorporate the flour mixture into the wet ingredients until just combined.
-
Fold in chocolate chips and peanut butter chips evenly.
-
Drop rounded balls of dough onto the baking sheet.
-
Bake for 10-12 minutes until edges are golden brown.
-
Cool on the baking sheet before transferring to a wire rack to cool completely.
