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Stay home and get baked with four homemade cannabis recipes including mac ‘n’ cheese, peanut butter cookies and more.

Stay home and get baked with four homemade cannabis recipes including mac ‘n’ cheese, peanut butter cookies and more.


  • 2 tablespoons cannabutter
  • 1 cup dark chocolate chips
  • Fresh strawberries
  • Flaky sea salt, for garnish


  1. Using a double boiler or microwave, melt cannabutter and chocolate chips until smooth.
  2. Dip strawberries into chocolate and place on a parchment-lined baking sheet. Sprinkle with sea salt. Allow chocolate to harden at room temperature or in the refrigerator. Enjoy!


  • 1 cup smooth peanut butter, room temperature
  • 2 tablespoons cannabutter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda


  1. Preheat the oven to 350 degrees. In a medium bowl, add peanut butter, cannabutter, both sugars, the egg and vanilla extract. Mix until everything is combined and smooth.
  2. Next, add flour and baking soda. Mix again until you no longer see flour streaks. On a lightly greased parchment-lined baking sheet, scoop about 2 tablespoons of batter for each cookie. Use a fork to flatten cookie in both directions to create the classic peanut butter cookie divots.
  3. Bake for 10 to 12 minutes. Cool slightly and enjoy!


  • 1 russet potato, cleaned
  • 1 tablespoon cannabutter
  • 2 tablespoons sour cream, plus more for garnish
  • 1/4 cup cheddar cheese, grated
  • Salt and pepper, to taste
  • Crispy bacon, for garnish
  • Chives, for garnish


  1. Preheat the oven to 400 degrees. Place potato on a cookie sheet or directly on the wire rack and bake for 45 minutes to 1 hour. Allow potato to cool slightly before handling.
  2. Score potato with a knife in an X shape. Scoop potato flesh into a bowl. Add cannabutter, sour cream, half the cheddar cheese, salt and pepper. Mix until filling is smooth. Place back into potato skin and top with remaining cheddar cheese.
  3. Place in oven and bake until cheese is bubbly and melty, about 10 minutes. Top with sour cream, chives and bacon bits. Enjoy!


  • 1/2 pound cooked macaroni noodles
  • 4 tablespoons cannabutter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 4 ounces sharp cheddar cheese, grated
  • 4 ounces smoked Gouda cheese, grated
  • 4 ounces Gruyere cheese, grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Funyuns chips, for garnish
  • Chives, for garnish


  1. In a large saucepan, add cannabutter and flour. Cook for a few minutes over medium-low heat.
  2. Next, slowly whisk in warmed milk. Cook until milk is almost at a boil, about 5 minutes. Add all the cheeses, paprika, garlic powder, salt and pepper. Stir until warm, bubbly and cheeses have all melted and formed a sauce. Stir in cooked macaroni.
  3. Ladle gooey pasta into a bowl and top with crunchy Funyun bits and chives. Enjoy!


  • 1/2 ounce cannabis buds
  • 2 sticks unsalted butter
  • 2 to 3 cups water


  1. Preheat oven to 240 degrees. Place cannabis buds on a sheet tray, and bake at 240 degrees for 40 minutes. (This is called decarboxylation which will help activate the THC. Do not skip this step.)
  2. Once baked, the buds will become crumbly. Break them into smaller crumbles and set aside.
  3. In a medium saucepan, heat butter and water until they reach a low simmer. Add marijuana crumbles and set heat to a very low simmer. Do not boil. Make sure crumbles are not touching the bottom of the pan; if so, add a bit more water until they float. Cook uncovered for 3 hours, adding more water if necessary.
  4. Place a fine mesh colander covered with cheesecloth over a large bowl. Pour cannabutter liquid over cheesecloth colander. Use a spatula to push any excess liquid through. Discard drained buds. Cover bowl in plastic wrap and refrigerate for 3 hours or overnight. The butter will harden on top of the water. Use a knife to help remove the butter disc from the bowl and discard the water. Your cannabutter is now ready to use!

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Stay home and get baked with four homemade cannabis recipes including mac 'n' cheese, peanut butter cookies and more.

Recipe: How to make basic cannabis-infused butter

Bailey Rahn and Anna Wilcox contributed to this article.

C annabis-infused butter (cannabutter) is one of the simplest and most common ways to make infused cannabis edibles. However, making infused butter can be a little bit tricky. In order to activate its psychoactive potential, the flower must be heated slowly at a low temperature. This recipe will first guide you through this process–called decarboxylation–before walking you through a step-by-step guide to infusing butter.

Note : Homemade edibles are very difficult to accurately dose. This guide will give you some tips for more precise dosing, but all DIY cannabis cooks should be aware that there’s no way to guarantee the potency or homogeneity of their batch.

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How to make cannabis-infused butter (or ‘cannabutter’)

Butter is a delicious and versatile carrier for THC and other cannabinoids, although it isn’t the only one. You can also use coconut oil, olive oil, or any other fatty oil for your infusions. Just keep in mind, butter burns easily, so keep a close eye on your cannabutter as it cooks.


  • 1 cup of butter
  • 1 cup (7-10 grams) of ground cannabis, decarboxylated

The essential (and often missed) first step: Decarboxylating the cannabis

Before making your cannabutter, you’ll need to decarboxylate, or “decarb”, the cannabis flower you’re working with. Skipping this step will result in a weak or inactive finished product. Here’s why: Cannabis buds produce a non-intoxicating acidic cannabinoid called THCA. When we smoke or vaporize cannabis, the heat converts THCA into THC, the molecule that delivers euphoric effects. If preparing CBD edibles, this same process should be applied.

Some recipes may instruct you to decarb cannabis in the hot butter directly, but the less time you spend soaking the buds, the better your infused butter is going to taste. For this reason, we recommend decarbing in the oven first.

Basic cannabutter recipe

  1. Decarb the cannabis. Preheat your oven to 245ºF. Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally.
  2. Grind. Grind the decarboxylated cannabis coarsely with a hand grinder.
  3. Melt the butter. Add 1 cup of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.
  4. Add the cannabis. As the butter begins to melt, add in your coarsely ground cannabis product.
  5. Simmer. Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.
  6. Strain the cannabutter. Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).
  7. Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)
  8. Dose carefully. Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.

Directions for slow cooker

  1. Grind your cannabis coarsely with a hand grinder. (Tip: A coffee grinder will finely pulverize the flower and prevent effective straining of bad-tasting plant material.)
  2. Set your slow cooker to low, or somewhere around 160ºF. (Tip: Avoid exceeding 200ºF to prevent burning or wasting cannabinoids. You can also add a little water to help prevent scorching.)
  3. Add the butter and ground cannabis. Stir occasionally.
  4. After about 3 hours, turn off the crockpot and wait for the butter to cool.
  5. Strain as above.

Tips for dosing cannabutter

Your butter’s potency depends on many factors, from how long and hot it was cooked to the potency of your starting material. Even the type of cannabis used (indica vs. sativa strains) can be a factor. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes. For more information on why potency is so difficult to measure in homemade cannabis edibles, check out part four of this series.

Get started at a cannabis shop nearby

Hat-tip to Chef Torrin (aka The Dank Chef) for contributing tips, measurements, and expertise to this recipe.

Cannabis-infused butter (or "cannabutter") is one of the most common ways to make edibles. Use our simple and effective recipe to help you make your own.