It is hard to find a cookie recipe that is as easy to make as No Bake Cookies.
Chocolate Peanut Butter No Bake Cookies – perfectly set and ready to eat.
The best part, there is no baking required.
Just follow the instructions and you will end up with crowd pleasing, quick and easy cookies every time.
I have been making these cookies for many years and have tried a variety of recipes.
Sometimes the no bake cookies turned out dry and crumbly.
And sometimes they didn’t set up at all and a spoon was needed to eat them.
Getting the cookies to set up perfectly requires just a couple of secrets.
However, other times they were the perfect consistency and so delicious that they never made it to the cookie jar!
The Secrets To Making No Bake Cookies
The two biggest secrets to make sure that these cookies are award-winning every time is all about the timing.
First of all you will see many recipes that calls for you to boil the mixture from anywhere from 1-3 minutes.
They don’t tell you that you should start the timer when the mixture is at a full and rapid boil. Do not start the timer when you first start seeing bubbles rise to the surface.
Be sure not to start your timer until the mixture comes to a rolling boil.
Wait until it is at a constant boil.
Be sure to boil for exactly 1 minute and 15 seconds. Otherwise you end up with a very dry mixture that results in crumbling cookies.
The second secret may seem silly, but it holds true every time – Do not make these cookies when it is raining outside.
The change in the atmosphere pressure does something that causes the cookie mixture to fail to set properly. Sounds crazy, but it’s not worth the risk.
Chocolate or Peanut Butter No Bake Cookies?
This recipe gives you instructions on how to make the classic chocolate and peanut butter no bake cookies.
If you want peanut butter no bake cookies, simply omit the cocoa powder.
However, you could skip the chocolate and make Peanut Butter No Bake Cookies.
Believe me, they are just as good as the ones with the chocolate added.
All you have to do is omit the cocoa powder. You will then end up with Perfect Peanut Butter No Bake Cookies.
Why are these cookies so soft?
First, I use powdered sugar in the recipe, and experience has taught me that using powdered sugar in recipes make them incredibly soft, same as in my a-m-a-z-i-n-g melt-in-your-mouth vanilla pudding chocolate chip cookies. The reason for that is that powdered sugar has cornstarch in it, which helps give a soft texture to cookies and other baked goods. Make sure not to omit it from the recipe!
Second, I underbake the cookies to keep them soft in the center, as I do with almost all my cookies. I’m on team soft, chewy cookies, not flat, crunchy cookies. If you’re anything like me, make sure not to overbake your cookies. Don’t wait until they’re golden brown on top, but rather just slightly brown around the edges.
How to make these soft sugar cookies
I love making cookies because it’s so easy. You’ll need to use room temperature butter, and mix it with the sugars for about 4 minutes until it’s fluffy. You can do this with a stand mixer or a hand mixer. Next, add the egg and vanilla, then the dry ingredients. Shape dough into balls and roll in granulated sugar. This adds another delicious layer to the cookies. Bake and indulge.
How long can you keep sugar cookies?
Unfortunately mine never last too long to tell, but 3 days at room temperature is ideal. I always recommend that if you make a large batch, place some in an airtight container, and freeze. Freezing is the best way to keep cookies fresh. If I’m craving a cookie, I’ll take one or two cookies out of the freezer and either warm it in the oven, or let it thaw to room temperature.
More Melt-In-Your-Mouth Cookies:
My funfetti cookies recipe is similar to this sugar cookies recipe, watch how to make it:
- 2 and ⅛ cups (300 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (2 sticks/227 g) unsalted butter, softened to room temperature
- ⅔ cup (130 g) granulated sugar
- ¾ cup (85 g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (50 g) granulated sugar, for rolling
- Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Do not overmix.
- Place ¼ cup sugar in a small bowl. Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), then roll them in the sugar and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.
- Decarb your herb using the oven method (220 degrees F for 40 minutes) or for best results, use a Nova decarboxylator. When your weed is decarbed, grind it into small pieces to mix into cookie dough.
- Preheat oven to 325 degrees F and grease two baking sheets or line with parchment paper.
- Mix 2 cups flour, ½ teaspoon salt, ½ teaspoon baking soda, and decarbed bud in a large bowl, set aside.
- In a second bowl using a mixer, cream together ¾ cup of melted butter, 1 cup brown sugar, and ⅓ cup white sugar. Beat in 1 tablespoon vanilla, the egg, and egg yolk until light and creamy.
- Mix in dry ingredients until incorporated. Using a spatula, fold in chocolate chips until evenly distributed.
- Drop dough by rounded tablespoonfuls onto your prepared cookie sheets, being sure to leave a few inches between each cookie.
- Bake for 12-15 minutes, or until the edges are light brown. Remove from oven and let sit on cookie sheet for 5-10 minutes before transferring to wire cooling rack. As with all edibles, start slow until you know your tolerance level.
- The cookies can be stored in an airtight container for 2-3 weeks. To keep them moist, store a single slice of bread in the container with them.
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Few things on Earth are better than a soft, warm chocolate chip cookie – few things, that is, except a perfectly baked MMJ chocolate chip cookie. The deliciously sweet cookie paired with the pleasant effects of the cannabis makes for an irresistible treat that simply can’t be beat. Cookies are one of the most popular marijuana edibles people seek.
If you’re wondering how to make the best chocolate chip cookies with marijuana, the good news is that it isn’t too complicated.
Making Cannabutter to Use in MMJ Cookie Recipe
Many people assume that making marijuana-enhanced cookies means you simply stir the raw cannabis in with all the other ingredients, but that’s actually a recipe for disappointment. Cookies made with raw marijuana will taste pretty terrible, and they’ll provide little to no high.
If you want to work with the best weed chocolate chip cookie recipe, you’ll need to whip up a batch of cannabutter, a cannabis-infused butter, which is easier than it may sound.
First, decarboxylate your cannabis. This step is optional, and activates the THC and CBD. Take 0.25 oz. of ground cannabis and spread in on a baking sheet. Then, bake it at 250 degrees Fahrenheit for about 20-30 minutes, and let it cool.
Melt 1/3 cup butter in a small saucepan, stirring in the 0.25 oz. of cannabis. Simmer the mixture on low heat for between 10 and 20 minutes, making sure to stir constantly.
Let the butter mixture cool, and then use a mesh strainer to strain it into a bowl. This will remove the ground cannabis (you can throw it out), and give you a smooth and creamy cannabis-infused butter.
Best Recipe for Cannabis Chocolate Chip Cookies
Now that you have a batch of cannabutter, you’re ready to bake a batch of cookies.
|2||cups all-purpose flour|
|1||teaspoon baking soda|
|½||cup white sugar|
|½||cup brown sugar|
|2||cups semi-sweet chocolate chips|
|1||cup chopped pecans (optional)|
- Preheat oven to 375 degrees.
- Combine the flour, salt, and baking soda in a bowl.
- In another bowl, mix together the cannabutter, white sugar, and vanilla.
- Add one egg to the bowl that contains the cannabutter mixture, and beat until it is well-mixed. Add the second egg and repeat this process.
- Add the flour mixture a little bit at a time mixing continuously until it is all incorporated.
- Stir in the chocolate chips and pecans.
- Roll the batter into six small balls, and place on a greased baking sheet.
- Bake for 10-12 minutes, or until cookies are golden brown.
- Allow cookies to cool before eating.
How to Calculate Your Dosage and Serving Size
Serving size will depend on the marijuana you choose to use, but there is a simple way to calculate the dosage of your cookies.
- Calculate the amount of THC that is contained in one gram of your marijuana of choice.
- Using this number, figure out how much THC is in your cannabutter.
- Calculate the amount of THC in your cookies, based off of the amount of cannabutter you used.
- Divide that number by the number of cookies you made. This will provide you with the THC dosage per cookie.
Weed Chocolate Chip Cookie Effects
Unlike smoking or vaporizing, eating marijuana edibles does not provide an immediate high. Expect to wait one to two hours for the effects to set in, and a high that lasts anywhere from four to eight hours. The specific effects will depend on the strain you choose to use, the dosage, and the THC percentage in your marijuana.
Tips for Consumption
Once you have successfully baked your marijuana chocolate cookies, there are a few things you should know to ensure an excellent experience.First, even if you have experience with smoking or vaporizing marijuana, take it slow the first time you enjoy edibles. You might find that your edibles, like your cookies, effect you a bit differently than other forms of marijuana. Try to avoid eating the cookies on an empty stomach, and definitely avoid mixing them with alcohol or other drugs.
Shop Arizona Natural Selections Today for MMJ Edibles & Ingredients
Keep your cookies fresh by storing them in an airtight container, and place them out of reach of kids and pets to be safe.
Finally, the quality of your cookies will be much higher if you use premium-quality flower. Choose a trusted medical marijuana dispensary like Arizona Natural Selections, and you can be confident that you are baking with only the best ingredients that any Phoenix dispensary has to offer. We also have a selection of premade baked MMJ edibles. Both our Peoria, Mesa, and Scottsdale dispensary stock high-quality cannabis products, and our professional staff can help you choose the best strain for your sweet treat. To learn more about AZ Natural Selections, contact our team today.
No Bake Cookies Recipe
*printable recipe card can be found by scrolling to the bottom
Yields: approximately 2 dozen cookies
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract
Once everything is stirred together drop spoonfuls onto wax paper.
Prepare two baking sheets by lining them with wax paper.
1. In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
2. While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar and measuring spoon handy. Once this process gets started – you have to work quickly.
3. Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
4. Remove the pan from the heat immediately.
5. Add in the peanut butter – stir. Stir in the oats. Add in the vanilla – stir.
6. Drop the cookie mixture by tablespoons onto baking sheets lined with wax paper.
7. Let cool for 30 minutes or until set.
Store cookies in an air-tight container.
Once the cookies have cooled, store in an air tight container.
Check out our other Cookie Recipes here: OWG Cookie Recipes
Mary and Jim
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- 1/2 cup butter 1 stick
- 2 cups sugar
- 1/2 cup milk
- 4 tablespoons cocoa
- 1 cup creamy peanut butter
- 3 cups instant oats
- 2 teaspoons pure vanilla extract
- In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
- While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly.
- Next, bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
- Next, Remove from the heat immediately.
- Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.
- Drop by tablespoons onto baking sheets lined with wax paper.
- Let cool for 30 minutes or until set.
Store in air-tight container.
Recipe courtesy of Old World Garden Farms