Maple Bacon Weed Breakfast Cookies
(15 mg THC each · 20 cookies · 300 mg total batch)
Sweet-salty, smoky, crispy-edged, chewy-centered cookies that taste like Sunday brunch got upgraded. Zero weed flavor.
Decarboxylation
1.0–1.1 g flower @ 22–25 % THC (or 0.5 g good kief)
240 °F for 40 minutes in a sealed mason jar → ~300 mg usable THC
Infusion
½ cup (113 g) unsalted butter + 1 tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → hold 185 °F sous-vide 4 hours
Strain hard → crystal-clear 300 mg THC butter
Cookie Ingredients
1 ¾ cups (220 g) all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup (113 g) 300 mg THC butter, softened
½ cup (100 g) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg
2 tbsp pure maple syrup
1 tsp vanilla extract
1 cup (115 g) cooked thick-cut bacon, chopped small
¾ cup (85 g) toasted pecans, chopped
½ cup (90 g) butterscotch or toffee chips (optional but perfect)
Steps
1. Whisk flour, baking soda, salt in a bowl.
2. Cream THC butter + both sugars until light (2–3 min).
Add egg, maple syrup, vanilla → beat until smooth.
3. Mix in dry ingredients just until combined.
4. Fold in bacon, pecans, and chips.
5. Scoop 2-tbsp balls (40 g each) onto parchment-lined sheets.
Flatten slightly. Chill 30 min (or overnight).
6. Preheat oven 350 °F.
Bake 11–14 min until edges are golden and centers still look slightly underdone.
7. Cool on sheet 5 min → transfer to rack.
Storage
Airtight tin → 5 days
Fridge → 2 weeks
Freezer (dough or baked) → 3 months
Dosing
300 mg ÷ 20 cookies = 15 mg exact per cookie
Half a cookie with coffee = gentle wake-and-bake
One whole cookie = you’re calling everyone “buddy” and loving life
The ultimate breakfast-of-champions edible.
Eat one and suddenly the day feels like it comes with its own soundtrack.