Cannabis-Infused Peanut Butter Chocolate Cookie Cups
Soft peanut butter cookie cups baked in a mini muffin pan and filled with smooth cannabis-infused chocolate ganache. Rich, nostalgic, and extremely easy to make.
A Note on Dosing
This recipe makes 24 cookie cups
Using 3g cannabis at 15% THC
≈450mg THC total
≈18–19mg per cookie cup
Adjust potency by cutting servings smaller.
Terpene Pairing & Strain Suggestions
Myrcene – enhances peanut butter richness
Caryophyllene – nutty spice balance
Limonene – bright sweetness for chocolate
Look for strains with dessert-forward terpene profiles.
Step 1: Decarboxylation
Ingredients
3g cannabis flower
Method
- Preheat oven to 225°F (107°C)
- Break cannabis into small pieces
- Spread on parchment-lined baking tray
- Bake 35–40 minutes
- Cool completely
Step 2: Infuse Butter
Ingredients
¾ cup unsalted butter
Decarboxylated cannabis
Method
- Melt butter in saucepan over low heat
- Add cannabis
- Maintain 160–180°F
- Infuse 2 hours, stirring occasionally
- Strain through cheesecloth
Step 3: Peanut Butter Cookie Cups
Ingredients
1 cup peanut butter
½ cup infused butter (softened)
¾ cup brown sugar
1 egg
1 tsp vanilla extract
1 cup flour
½ tsp baking soda
½ tsp salt
Method
- Preheat oven to 350°F
- Cream peanut butter, infused butter, and sugar
- Add egg and vanilla
- Mix flour, baking soda, and salt
- Combine until dough forms
- Roll into 24 small balls
- Place in greased mini muffin pan
- Bake 10–12 minutes
Immediately press centers down with a spoon to form cups.
Allow to cool.
Step 4: Chocolate Ganache Filling
Ingredients
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp infused butter
Method
- Heat cream until hot but not boiling
- Pour over chocolate chips
- Stir until smooth
- Add infused butter
- Mix until glossy
Step 5: Fill Cookie Cups
Method
- Spoon ganache into each cookie cup
- Allow to set 20 minutes
Optional: sprinkle sea salt or crushed peanuts.
Storage
Room temperature: 5 days
Refrigerated: 1 week