Weed s'mores cookies that will leave you tingling from head to toe
Good old traditional s’mores are the very best because they’re cooked to a crisp over top of the dancing flames of a campfire, but when you aren’t in the bush, or simply don’t feel up to combating the mosquitoes to get a taste of this delicious dessert, that’s where these s’mores cookies come in. They’re easy to make, perfectly baked, and contain just the right amount of cannabutter to give you and everyone else who enjoys one a glow that will last for hours.
S’mores cookies recipe
These weed cookies contain all of the same goodness that you’d expect from traditional s’mores without the mess, as the filling is inside and on top of the dessert, making them easy to handle without getting covered in delightfully gooey, melted marshmallow. If you want these delicious s’more cookies to go down easy, then make sure to have a cold cup of milk or a hot beverage like tea or coffee at the ready so that you can dunk, sip, and complement the flavors of the edible with your favourite drink.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 18 graham crackers
- 2 eggs
- 2 ½ cups flour
- 1 cup chocolate melts
- 1 cup marshmallows
- 1 cup mini chocolate chips
- 1 cup brown sugar
- ½ cup cannabutter
- ½ cup white sugar
- ¼ cup regular salt-free butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- Parchment paper
- Cookie sheet
- Electric mixer
- Large bowl
- Small bowl
- Wooden spoon
- Microwave safe bowl
Preheat the oven to 350°F.
Prepare the cookie sheet by lining it with a layer of parchment paper.
Add both kinds of butter and sugar to a large mixing bowl and cream them together until they reach a smooth and lump-free texture.
Crack one egg at a time into the creamed ingredients followed by the vanilla, ensuring to beat the mixture thoroughly between each one.
Grab a small bowl and add the baking soda, flour, cinnamon and salt before stirring them all together.
Carefully add the dry ingredients to the creamed ones followed by the chocolate chips and then use a spoon to gently combine everything without busting up the chocolate chunks.
Take out the graham crackers and use them to line the cookie sheet edge to edge, so that there are no spaces left in between them.
Spread the chocolate and marshmallow filled mixture evenly across the graham cookie layer until you can no longer see them.
Pop the s’mores cookies into the oven to bake for 15 minutes or until you notice that the edges are turning a deep golden brown.
Once the cookies are finished baking, they can be placed on a cooling rack while you prepare the chocolate drizzle.
If you don’t have access to chocolate melts, then you can use the same measurement of regular chocolate chips combined with 1 teaspoon of butter for the drizzle. All you need to do is add your ingredient(s) to a microwave-safe bowl and then heat in 30-second intervals until the chocolate melts down into a liquid. Make sure to stir the mixture well, scraping the bottom of the container to avoid lumps and scalding.
Once the chocolate is melted, use a tablespoon to drizzle the delicious topping all over the freshly baked cookie layer.
Enjoy these s’mores cookies fresh and hot out of the oven after cutting the layer into squares or wait a few hours for it to cool and the chocolate to harden for a slightly less messy edibles experience.