Cake Batter Chocolate Chip Cookies

These Cake Batter Chocolate Chip Cookies are a cross between soft-baked chocolate chip cookies and sprinkle cake!

This is one of the best-tasting recipes we’ve ever tasted AND it’s loaded with tons of velvety-smooth cannabis butter.

If you like chocolate chip cookies and a dash of cake batter you’ll love these fun, yummy cookies too.

These cookies take a little patience and time to create and chill, however they are so darn yummy you’ll want to wait it out.

Ready to bake and get baked?

Why You’ll Love These Cake Batter Cookies

• They’re super soft, chewy and addictive
• Crispy edges
• Colourful and fun with sprinkles
• Lots of chocolate and white chocolate chips
• Cake batter flavour
• Cannabutter infusion makes these the perfect edible snack
• Freezer-friendly

How Do I Make Cannabutter

If you’ve never made it before it’s simple! Follow these step-by-step instructions below for perfect weed butter.

Plus if you have a few ice cube trays hanging around you can always freeze your cannabis butter so that you can pull it out quickly for months, anytime you want a weed edible treat.

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

The Recipe

Cookies meet Cake and combine for a taste explosion in your mouth!

Add weed butter and these are the tastiest edibles ever.

Freeze them in plastic ziplock baggies or freezer-friendly dishes and have them whenever you feel the munchies coming on!

Yummy, chewy, soft and gooey!

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Print Recipe Pin Recipe

Prep Time: 2 hours hours 15 minutes minutes

Cook Time: 10 minutes minutes

Course: Dessert

Keyword: (Cannabutter), cannabis cookies

Servings: 4 people

Author: Steph Van De Ven

Cost: 20 +/-

Equipment

• Cookies Sheets
• Parchment Paper
• Measuring cups
• Measuring spoons
• Hand mixer or stand mixer
• Spatula
• Wooden Spoon

Ingredients

• 1 1/4 cup all purpose flour
• 1 1/4 cup yellow or white cake mix
• 1/2 tsp baking soda 1
• 1/2 tsp salt
• 3/4 cup cannabutter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 1/2 tsp pure vanille extract
• 1 cup chocolate chips white and chocolate
• 1/2 cup sprinkles

Instructions

• In a large bowl, sift flour, cake mix, salt, and baking soda together. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened cannabutter and both sugars together on medium speed until creamy and smooth, about 1 minute. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly combined.
• Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper.
• Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Make sure to keep dough chilled when working in batches.
• Bake the cookies for 10-12 minutes until edges are lightly browned. The centers will still appear very soft, but the cookies will continue to set as they cool. You can press a few more chips into the tops of the cookies at this point (the chips will stick because the cookies are still warm).

Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

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As always, happy canna-cooking and enjoy baking to get baked!