This cannabis infused cookie looks - and TASTES - just like the real deal. Except that it's huge, and it's infused! As much as I would love to claim this one, folks, this one's not an original - after seeing this recipe on TasteMade I just knew it had to be infused. 😉
I absolutely love those delicious little cookies that come to my door every year. I'll admit, it's a weakness, and I don't know how to say no. Unfortunately, I now know how to get my fix when it's not cookie season...I'll be making this recipe all year long!
This is the big bertha version of the Samoa recipe...it makes one gigantic cookie that you serve by cutting into portions. It looks so much like the real thing it's ridiculous.
This thing would make a GREAT centerpiece for a weed-themed novelty party!
This recipe takes into account that there will be a little extra shortbread dough due to rolling and cutting; there are 12 Samoa servings and 2 shortbread cookie servings.
*You can make the virgin version of this by substituting 1 cup regular unsalted butter for the 1 cup Cannabutter.
DOSING AND POTENCY
Recipe Yield: 12 Samoa Servings plus 2 Shortbread Cookies
Serving Size: 1 Slice/1 Cookie
Dose Per Serving: 15 mg THC when made with this CannaButter recipe.
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1/4 cup CannaButter, room temperature
- 3/4 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 3 cups sweetened shredded coconut
- 1 1/3 cup semi-sweet chocolate chips
- 425 grams caramels
- 3 tablespoons milk
Combine flour and salt; set aside.
Mix together Cannabutter, unsalted butter, and powdered sugar until just combined, then beat until fluffy, about 3 minutes. Add vanilla, mix well.
Add flour and salt mixture and mix just until combined. Gather dough into a ball, wrap in plastic wrap and let rest in the refrigerator for about an hour, or until firm.
Preheat your oven to 325 degrees F.
Pick the bowl you'll use to cut out the shape of your cookie - make sure it fits on your baking sheet. Roll your chilled dough out onto a floured surface to about 1/4" thick (about the thickness of the handle of a wooden spoon,) transfer it to parchment paper, and then using the parchment paper transfer it to the baking sheet.
Using the bowl you chose, cut out the outer shape of the cookie. Use a smaller bowl or glass to cut out the middle, or you could free-hand it. Use the scraps to make two extra shortbread cookies - don't waste them!
Prick the surface with a fork, then bake for 20-25 minutes or until the edges are just starting to brown. Remove from the oven and allow to cool completely still on the baking sheet before continuing.
Preheat your oven to 350 degrees F.
Spread the coconut evenly on a parchment-lined baking sheet. Bake at 350 degrees F until lightly toasted. Set aside.
Melt the chocolate in your microwave: heat the chocolate in a microwave-safe bowl on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
Completely cover one side of the shortbread cookie with half of the chocolate, including the sides. Transfer to the freezer to set while you start the process of melting the caramels.
Place caramels, milk, and the 1/4 tsp of salt in a small saucepan over medium heat stirring constantly until caramel is completely melted and smooth. Don't try to rush the process or you'll end up with scorched caramel.
Set aside a generous 1/3 cup of melted caramel. Combine remaining caramel with the toasted coconut. Work quickly, as the cooler the caramel gets the more difficult it is to work with.
Spread the 1/3 cup of melted caramel on the naked (non-chocolate) side of the cookie from edge-to-edge, completely covering it. Again, work quickly, as cooled caramel is difficult to spread.
Top with the caramel-coconut mixture, then drizzle with the remaining chocolate (I like to use a pastry bag or a Ziploc with the corner cut off.)