Easter Egg Cookie In A Skillet

If you’re just slowing down from all of the sugar you’ve consumed this Easter, hold that thought and let’s make an Easter Egg Cookie In A Skillet.

Loaded with decadent cannabutter, leftover Easter eggs and everbody’s favorite hazelnut spread – you’re in for one heck of a treat!

Have you mastered your cannabis Chef skills when it comes to making cannabutter?

For those who haven’t yet made it, check out our easy-to-follow recipe below:

How Do I Make Cannabutter?

Having cannabis butter on hand, at all times is probably the best piece of advice we could give you.

You can whip up several batches using butter molds, and freezing them in your freezer for up to 4 weeks or more.

Follow the recipe below and always make sure you decarboxylate your weed first.

For those who are starting out, here is a little more on decarbing – an essential step to edibles you can’t skip!

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

What Ingredients Do I Need?

To make today’s yummy Easter leftover recipe, you’ll need a few things:

• cannabis butter
• bread flour
• sugar
• hazelnut spread
• mini eggs
• brown sugar
• malted milk powder
• vanilla extract
• baking soda AND baking powder
• salt

What Should I Know About This Recipe?

A few things you should know about first, before diving in.

1. You’ll need an iron skillet – it’s the anchor of this recipe. Don’t have one? You can always purchase good quality cast iron skillets online, or borrow one from your neighbour or friend.
2. Malted milk powder is a fine light-yellow powder with a nutty flavour and a natural sweetness. It’s a grain that has been sprouted and quickly dried.
3. Try to get the ‘real’ hazelnut spread – imitations just won’t cut it.
4. Make sure you have your cannabis butter at room temperature if you’ve frozen a few blocks, or if you’re making it fresh – perfect.

Use Cadbury mini egg leftovers to create a huge skillet cookie!

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Course: Dessert

Keyword: (Cannabutter), cannabis cookie recipe

Author: Steph Van De Ven

Cost: 20 +/-

Equipment

• Large Bowl
• Cast Iron Skillet – 10 inch size
• Spatula
• Mixer
• measuring cups & spoons

Ingredients

• 2 sticks butter save a stick for greasing the skillet
• 2/3 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup malted milk powder
• 1 tbsp vanilla extract
• 2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 large eggs
• 2 3/4 cups bread flour
• 1/2 cup hazelnut spread
• 1 bag mini cream eggs

Instructions

• Preheat the oven to 375°F.
• In a large bowl, combine the cannabutter, granulated and brown sugars, malted milk powder, vanilla, salt, baking soda, and baking powder. Cream with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and mix until fully incorporated. Add the flour and mix just until incorporated.
• Grease a 10-inch cast iron skillet with butter. Transfer half of the dough to the skillet and press into an even layer. Scoop the chocolate hazelnut spread on top and spread evenly across the cookie dough. Top with the remaining dough and press down to cover the chocolate hazelnut layer completely.
• Sprinkle the creme eggs evenly across the top of the cookie dough, pressing gently into the dough.
• Bake the cookie skillet until puffed and golden brown, about 25 minutes. Remove from the oven and let the skillet cool to set the cookie and filling, about 45 minutes, then slice and serve.

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking game, you may want to start here.

For more recipes like this one, check out our recipe index here.

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As always, happy canna-cooking!