Chocolate Peppermint Cannabis Crinkle Cookies

Chocolate Peppermint Cannabis Crinkle Cookies

These unbelievably delicious cookies always bring the holiday spirit.
Adapted from Williams-Sonoma’s “Essentials of Baking”

Photos curtsy of


  • 4 oz. unsweetened chocolate, chopped
  • 1/4 cup The Best Weed Butter Ever
  • 2 tsp. instant coffee or espresso granules
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 4 large eggs
  • 2 c. granulated sugar
  • 1 tsp. vanilla extract
  • 12 oz bag peppermint chips, like Andes Baking Chips
  • 1/2 c. powdered sugar, or more depending


  1. Place the chocolate and butter in the top of a double broiler placed over barely simmering water. Heat, stirring often, until the butter and chocolate melt, then add the instant coffee granules. Remove from over the water and set aside to cool slightly. (You can also do this without a double broiler, placing the saucepan over direct heat on the lowest possible setting– just make sure you don’t burn the chocolate!)
  2. In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, combine the eggs, granulated sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Fold in the melted chocolate and butter mixture. Add the dry ingredients gradually and beat until incorporated, then mix in the peppermint chips.
  4. Cover the dough with plastic wrap and chill in the refrigerator until the dough is firm, about 2 hours.
  5. Position a rack in the middle of the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
  6. Sift the powdered sugar into a small bowl.
  7. To form each cookie, roll a round of dough between your palms into a 1/2 inch ball, then roll the ball in the confectioner’s sugar to coat. Place the cookies 3 inches apart on the prepared baking sheets.
  8. Bake one sheet at a time until the tops are puffed and crinkled and feel firm when lightly touched. Bake 13-17 minutes. (Mine actually take 10-11 minutes. You do not want to overbake these!!) Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
  9. Store in an airtight container with a piece of fresh bread.

Author: Cass

Hi I’m Cass, a cannabis lover/tree hugger. I love connecting with “higher-minded” people. Please leave me a comment of feedback, but first, tell me one thing that you are grateful for? I am grateful for a warm cup of tea & tincture in the morning.

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