HOT Chocolate Cannabis Cookies

Great Mexican ingredients inspired this recipe

I was scouring through my cupboards yesterday looking for inspiration for a new medical marijuana edible. I have this wonderful vanilla that my folks brought me back from their trip to Mexico and one of my favorite treats, Mexican hot chocolate and to spice things up we'll use some Cayenne pepper. This could be interesting.  So after some experimenting here's what I've made.....

HOT Chocolate Cannabis Cookies

Ingredients list:

• 2 1/4 Cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 teaspoon Cayenne pepper (if this is too spicy you can substitute ground black pepper or use less of the Cayenne pepper)
• 2 disks of Mexican hot chocolate (chopped into small pieces)
• 1/2 Cup Canna-butter (softened)
• 1/2 Cup white sugar
• 1/2 Cup Brown Sugar
• 1/3 Cup evaporated milk
• 1 egg
• 1 teaspoon Mexican vanilla (or substitute regular vanilla)

Directions:

Preheat your oven to 350 degrees.

Combine flour, baking powder, cayenne pepper, salt and chopped chocolate in a mixing bowl.  Set aside.

In another mixing bowl cream together your Canna-butter, sugars, egg, vanilla and evaporated milk. 

Gradually mix in the dry ingredients into your wet mix and beat together until blended.  About 2 minutes.

Drop dough by rounded teaspoon or cookie scoop onto an ungreased sheet pan.  Space cookies about 2 inches apart.

Bake at 350 degrees for 10-11 minutes.

Remove pan from oven.  Allow cookies to cool ON the sheet pan for 1-2 minutes then remove them to a cooling rack to complete the cooling process.

This recipe made about 35 2 inch cookies.

Enjoy with milk or serve with Mexican hot chocolate.