Infused Kitchen: Mintz Chocolate Chip Cookies

Infused Kitchen: Mintz Chocolate Chip Cookies


As the seasons change and the freshness of spring breathes new life into the world, it’s the perfect time for innovative takes on simple classics.

This month, our Mintz Chocolate Chip Cookies recipe, infused with Midwest Magic Kush Mintz Live Resin Tonic, offers a novel and exciting twist on a timeless favorite. Perfect for spring, this recipe combines the classic comfort of homemade chocolate chip cookies with a touch of freshness.

The Kush Mintz Live Resin Tonic not only infuses the cookies with a subtle, distinctive essence but also incorporates the calming and restorative benefits associated with marijuana. This addition transforms the cookies into a multifaceted experience, blending the joy of baking and tasting with the soothing effects of its key herbal ingredient.

The choice of mint as a primary flavor is no accident; it evokes the freshness of the spring season, offering a cool, refreshing contrast to the rich, indulgent dark chocolate chips. The recipe is thoughtfully balanced, ensuring that each bite delivers a harmonious blend of creamy, minty, and chocolatey notes, complemented by the unique undertones provided by the Kush Mintz Live Resin Tonic. It’s a celebration of spring’s vibrant energy, encapsulated in a delectably easy-to-make cookie.

Whether shared among friends or enjoyed in a quiet moment alone, these cookies are sure to bring a touch of joy and relaxation to your spring season.


– 1 cup butter, softened

– 1 & 1/2 cups sugar

– 2 large eggs + 1 egg yolk

– 1 teaspoon peppermint extract, or more to taste

– A few drops green food coloring

– 3 & 1/4 cups flour, spooned and leveled

– 2 teaspoons baking powder

– 1 teaspoon baking soda

– 1 teaspoon cream of tartar


– 1/2 teaspoon kosher salt

– 12 ounces dark chocolate chips, divided (semi-sweet chips are fine!)

– 1/4 cup Kush Mintz Live Resin Tonic


1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or a stand mixer.

3. Add the eggs and egg yolk one at a time, beating well after each addition.

4. Mix in the peppermint extract, green food coloring, and Kush Mintz live resin tonic until well combined.

5. In a separate bowl, sift together the flour, baking powder, baking soda, cream of tartar, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Stir in half of the dark chocolate chips into the cookie dough.

8. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving some space between each cookie for spreading.

9. Gently press a few of the remaining dark chocolate chips onto the tops of each cookie dough ball.

10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Chef Susy Gonzalez

Susy Gonzalez is a classically trained chef with a passion for cannabis. She has used her passion and expertise to develop and create some of the cannabis industry’s most loved edibles and unique marijuana-infused products. Gonzalez shares her recipes with Patients in an effort to help educate about and destigmatize marijuana use. At A Joint Operation, a management group based in St. Louis, Gonzalez focuses on helping Missouri marijuana companies develop brands and products.