Marijuana Toffee Chocolate Chip Cookies

Marijuana Toffee Chocolate Chip Cookies

Toffee is far more a better cookie than the regular gingerbread or shortbread you get during the holiday. Just a bite of this tasty butterscotch and you’ll put it number one on your baking schedule throughout the break. This medicated recipe gets it great taste from a combination of nut—walnuts or pecans—and a toffee chip-chocolate bar.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cannabis-infused butter
  • 3/4 cup brown sugar preferable dark
  • 1/2 cup sugar granulated
  • 1 egg large
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips
  • 3/4 cup toffee chips
  • 3/4 cup walnuts or pecans chopped, optional


  • Preheat oven to 350 degrees F.  Grease 2 large baking sheets with vegetable shortening, or alternately line them with parchment paper. 
  • In a small bowl, mix together flour, baking soda, baking powder, and salt until well combined.  Set aside.
  • With an electric mixer fitted with the paddle attachment cream together the canna-butter, kief or ground hash, and brown and granulated sugars until well incorporated.
  • Add the egg, and vanilla, and mix until just combined.
  • Slowly mix in the dry ingredients and stir just until combined.
  • Stir in the chocolate and toffee chips and nuts, if using.
  • Scoop out about 2 tablespoons dough and press gently to form a flattened cookie.  Repeat with remaining dough, placing cookies about 2 inches apart on the prepared baking sheet. 
  • Bake for about 15 minutes or until lightly browned.  Let set for 5 minutes before transferring to a wire rack to cool completely.  Serve warm or at room temperature.  Baked cookies will stay fresh for about 4 days in an airtight container.
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