Trick-or-Treat Yo’ Self Cookies 🍪🎃

Total Time: ~1 hr Yield: 24 cookies

🧂 Ingredients

Infused Butter (or Oil):

• ½ cup (1 stick) unsalted butter

• 0.2g - 0.3g RSO or distillate (desired dose; see below)

Cookies:

• 1 ¼ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup brown sugar (packed)

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup infused butter (from above)

• ½ cup mini chocolate chips

• ¼ cup orange & black candy-coated chocolates (like M&Ms)

• Optional: orange food coloring for a spooky hue

🔥 Instructions

1. Infuse the butter:

   • Melt butter in a small saucepan over low heat.

   • Add your measured RSO or distillate and whisk until fully incorporated (1–2 minutes).

   • Let cool slightly before using.

2. Mix dry ingredients:

   • In a bowl, whisk together flour, baking soda, and salt.

3. Mix wet ingredients:

   • In another large bowl, beat infused butter, brown sugar, and granulated sugar until creamy.

   • Add egg and vanilla extract. Mix until smooth.

   • Optional: add a few drops of orange food coloring for Halloween vibes.

4. Combine:

   • Gradually mix in dry ingredients until a dough forms.

   • Fold in chocolate chips and candy pieces.

5. Chill the dough:

   • Refrigerate for at least 30 minutes for better texture.

6. Bake:

   • Preheat oven to 350°F (175°C).

   • Scoop dough balls (about 1 tablespoon each) onto a lined baking sheet.

   • Bake 10–12 minutes, until edges are golden.

   • Cool on the pan for 5 minutes, then transfer to a wire rack.

💀 Stoner Tip

• For extra spooky flair, drizzle melted white chocolate tinted green or purple over the cookies.

• Store in an airtight container — and clearly label them as infused (no tricks for the kids!).