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Milk chocolate chip hazelnut pot cookies with dried flower

Using a normal block of chocolate like Cadbury really brings a totally different flavour to these very German style of cookie. Have your pot already ground or chopped it before you start as this will make it alot quicker. These pot cookies are a great way to enjoy weed without having to make cannabutter or canna oil.

If you want to use cannabutter or canna oil in a recipe check out our pot cookie recipe page for even more tried and tasty recipes.


Milk Chocolate Hazelnut Pot Cookies With Dried Weed

Milk Chocolate Hazelnut Pot Cookies With Dried Cannabis


Tools Needed


Kitchenaid mixer OR and hand mixer with standard mixing attachments


2 x Medium size bowls


Sifter ( preferred but if you don’t have one it still works fine)


Measuring cup full standard set of 1/4, 1/3,1/2, 3/4 & 1cup.


Measuring spoon set full standard set of 1/8, 1/4, 1/2, 1tsp, 1tble


Wooden Spoon or Spatula


Baking tray


Baking paper or parchment paper


  • 15 mins
  • 12 mins
  • 45 mins


Recipe makes 1 1/2 dozen bars


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted Canna butter
  • 1/4 Ounce to 3/4 ounce of dried flower. The potency of the product is also to be noted and your condition. The number of cookies will vary also when you use more dried flower.
  • 3/4 cup light brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1/2 block of Cadbury dairy milk chocolate bar broken up into smaller chunks
  • 1/2 cup hazelnuts- halved and broken up into smaller bit size pieces.


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie baking tray or line with parchment paper.
  2. Place flour, baking soda and salt into a sifter and sift over a medium size bowl. If no sifter is being used, then mix dry ingredients together with a spoon first. Set aside when mixed.
  3. Melt your butter in a medium bowl in microwave with your dried flower so as to active the THC compound.
  4. Cream together the melted butter, light brown sugar and white sugar until well blended.
  5. Beat in the vanilla, egg, and egg yolk until light and creamy.
  6. Mix in the sifted ingredients until just blended and gooey. Optional: scoop out some dough for the cookie dough lover.
  7. Scoop down sides to make sure all dough is in the bowl before starting to add chocolate or hazelnuts.
  8. Stir in the hazelnuts first by using a wooden spoon or rubber spatula. Make it even throughout the dough.
  9. Stir in the chocolate bits by using a wooden spoon or rubber spatula a small portion at a time. Make it even throughout the dough.
  10. Scoop dough out with a 1/2 tablespoon and place one small ball at a time onto the prepared cookie sheets. Cookies should be about 1 inches apart or so minimum.
  11. Bake for 12 to 17 minutes in the preheated oven, or until the edges are lightly brownish and toasted. If they are slightly over cooked then they will become hard cookies, so better to have slightly under than over.
  12. Cool on separate baking sheets for a few minutes. Can be transferred to wire racks to cool completely if desired.


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