Butter is already a kitchen essential. Whether you’re baking cookies or whipping up a sauce, it makes everything taste better. But cannabutter? That’s a whole different vibe.

With infused butter, you’re not just cooking—you’re elevating. Cannabutter can go into just about anything you’d normally use butter for. And yes, it’ll do more than satisfy your hunger.

Plus, when you’re making cannabutter the right way, it won’t taste as skunky as some poorly laid-out recipes can do.

With your cannabutter, you can infuse tons of dishes with the beauty of cannabis. Cookies, brownies, garlic bread, even your breakfast pancakes can get infused with your favorite herb.

Making cannabutter is a simple process that transforms ordinary butter into a potent, versatile ingredient for various cannabis-infused recipes. Here’s how to do it:

1. Decarboxylate Your Cannabis: Before you start, you need to activate the THC in your cannabis through a process called decarboxylation. Spread your cannabis evenly on a baking sheet and bake it in an oven preheated to 245°F (118°C) for 30-40 minutes. Stir every 10 minutes to ensure even heating.
2. Melt the Butter: In a medium saucepan, melt the butter over low heat. It’s important to keep the heat low to prevent burning.
3. Add Cannabis: Once the butter has melted, add your decarboxylated cannabis to the pan. Maintain low heat and let the mixture simmer for 2 to 3 hours, stirring occasionally. Do not let it boil, as high temperatures can reduce the effectiveness of the THC.
4. Strain the Mixture: Line a strainer with cheesecloth and place it over a bowl. Carefully pour the butter through the cheesecloth, straining out all the plant material. Squeeze the cheesecloth to extract as much butter as possible.
5. Cool and Store: Allow the cannabutter to cool at room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator, or use it right away. It can be kept for up to several weeks.

Now any of your dishes can have a cannabis kick added.

Using a cheesecloth is the most traditional and best way to strain cannabutter.

It involves lining a colander with the cloth, then squeezing it to extract every bit of infused butter. While effective, it can get messy and requires some patience.

If you want a simpler option, a fine mesh strainer works too. It’ll easily filter out larger bits like stems but might let smaller plant material slip through.

Both methods work—it just depends on how much time and effort you want to put in.

Running into delays with your cannabutter?

Stopping the infusion partway isn’t ideal—it can mess with potency and consistency.

The infusion process takes about 2-3 hours of low simmering at 160-200°F. Letting the mixture cool overnight could cause uneven results and even introduce bacteria if left at room temperatur

If you must pause: Cool the butter completely and store it in the fridge immediately. The next day, bring the mixture back up to temperature before resuming the infusion to avoid weakening your cannabutter.

• Prep time: 10 minutes
• Cooking time: 2 – 3 hours
• Total time: 3 hours

Cannabis Peanut Butter Chocolate Bites. These are a great and straightforward snack for those times when you’re on the go and maybe need something energizing but also want to keep it easy, or if you enjoy a little treat during the colder (or any season) months.

Equipment Needed

• Parchment paper
• Cookie sheet
• Double boiler
• Large mixing bowl
• Spoon & spatula
• Measuring cups

Ingredients

• 1 tsp vanilla extract
• 12 oz chocolate chips
• 1 1/2 cup peanut butter
• 1 cup cannabutter
• 2 cups powdered sugar

Step By Step

1. Mix all ingredients apart from the chocolate chips. Be sure to use a spoon and spatula to incorporate everything evenly. Roll into balls, drop onto a cookie sheet lined with parchment paper, and place in the freezer for 2-3 hours to harden.
2. You can even do something fun while the chocolate is melting. When it’s near the 2-3 hour mark, just stir your chocolate, then add a little butter to get it nice and smooth.
3. Next, remove your frozen chocolate peanut butter balls from the freezer and place them on parchment paper.

Do you love the idea of infused butter but hate the work that comes with it? Well, have no fear! Botany Farms is here to bring you the ultimate solution.

These little pieces of heaven are not only delicious, but they also contain a perfect blend of 10mg of hemp-derived Delta-9 THC and 14mg of CBD. And, let me tell you, with a bright and juicy blue raspberry flavor, these gummies are a true delight for your taste buds.

If you want to skip the work and go straight to the good stuff, grab a bottle of Botany Farms Delta-9 THC blue raspberry gummies.

• Serving size: 10
• Prep time: 20 min

Peanut butter and cannabis are perfect for each other. You probably already know that they’re great together. This recipe is a classic example of the incredible munchies-pairing. Each delicious no bake canna-cookie is gluten-free, vegan, healthy (or at least healthier than other recipes), and stoned thanks to the THC presence. Plus, they’re easy to make!

Equipment Needed

• Large spoon
• Large mixing bowl
• Parchment paper
• Cookie sheet

Ingredients

• ½ teaspoon vanilla extract
• One pinch of salt
• 1 tbsp cannabutter or oil 
• ¼ cup honey
• ¼ cup crushed graham cracker
• ½ cup chopped almonds (or your preferred nut)
• 1 cup instant oats
• 3 tbsp peanut butter 

Step By Step

1. Stir the honey, peanut butter, and cannabutter together in a bowl until everything is thoroughly combined. After the liquid ingredients are stirred, add the vanilla extract to the bowl.
2. Add the nuts, pretzels, oats, and salt to a large bowl and stir. Mix until the ingredients are evenly distributed.
3. Measure one tablespoon of cannabutter into a bowl. Roll each scoop of cannabutter to make ten evenly sized balls. Place the balls on a parchment-lined baking sheet.
4. Scoop each bite into your palm, making sure to leave a bit of space between scoops. Place the scoops on a parchment-lined baking sheet about 2 inches apart from one another.

This is truly an easy cannabutter recipe for any level of baker, even level 0.

• Serving size: 1
• Prep time: 10 minutes
• Cooking time: 15 – 18 minutes
• Total time: 25 – 28 minutes

With just a few simple steps, you’ll have mouth-watering no bake cannabis fudge in no time. Start by preparing the ingredients, then follow the easy steps to get your hands dirty. It’s as simple as that!

Equipment Needed

• Mixing spatula
• Large flat pan
• Parchment paper
• One small saucepan
• Large mixing bowl

Ingredients

• 1 cup of your favorite cocoa
• 1 tsp of vanilla essence
• 1 cup of peanut butter
• 1 lb (4 sticks) of cannabutter
• 2 lbs or 7 cups of powdered sugar

Step By Step

1. First, place a piece of parchment paper into the bottom of the baking pan. This will prevent the candy from sticking to the bottom. Next, add all of the ingredients into a large mixing bowl. Ensure that all of them are thoroughly mixed by stirring with a spatula or spoon.
2. In a small saucepan on low heat, add 2 cups of cannabutter, ¼ cup of peanut butter, and a tiny drop of vanilla. Stir until it’s all melted together (add more peanut butter if the mixture seems too dry). Then pour the peanut butter mixture into a large bowl with 1 cup of cocoa powder and ½ cup of sugar. Mix this all together and add nuts or dried fruit.
3. Turn on the stove to medium heat. Melt the butter in the flat pan. Pour the sugar mixture into the pan. Once it starts bubbling, use your spatula to spread it out evenly. You can also help it along with a table knife.

• Serving size: 24 cookies
• Prep time: 10 minutes
• Cooking time: 10 minutes
• Total time: 20 minutes

These cannabis peanut butter cookies are easier to make than you think. It will become your instant favorite batch of cannabis peanut butter cookies.

Equipment Needed

• Mixing spatula
• Electric beater
• Parchment paper
• Large mixing bowl

Ingredients

• 1¼ cups all-purpose flour
• One teaspoon baking soda
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup cannabutter 
• ¾ cup peanut butter
• One large egg beaten

Step By Step

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Place the sugar, cannabutter or oil, and peanut butter in a large mixing bowl. Using an electric beater, cream together the sugar, cannabutter or oil, and peanut butter in this bowl. Add the beaten egg and mix until well incorporated.
2. In a medium-sized bowl, mix the flour, baking soda, and salt. Using an electric mixer on low speed, blend the dry ingredients into the wet. Using your hands, create lightly moistened dough balls of any size. Place each evenly spaced on a baking sheet with more than enough space for rising.
3. Bake until the cookies are very crisp, about 10 minutes. Cool only slightly before serving.

• Serving size: 16 bars
• Prep time: 25 minutes
• Cooking time: 25 – 30 minutes
• Total time: 50 – 55 minutes

These blondies should satisfy even the most vital sweet tooth. Winter blues go away when eaten with friends and family.

Equipment Needed

• Small saucepan
• Wet pastry brush
• Large flat pan
• Small bowl
• Medium bowl

Ingredients

Caramel 

• One tablespoon cold unsalted butter
• 1/2 teaspoon Maldon sea salt
• 1/4 cup granulated sugar
• Three tablespoons heavy cream

Blondies

• Four tablespoons cannabutter, melted
• 1 cup packed light brown sugar
• Two large eggs
• 1/2 teaspoon finely granulated orange zest
• 1 cup all-purpose flour
• One teaspoon kosher salt
• 1/2 teaspoon baking powder
• Four tablespoons of unsalted butter (1/2 stick) melted

Step By Step

1. In a small saucepan, heat the sugar and water over moderate heat. Stir constantly until clear, about 3 to 5 minutes. Heat until the temperature is about 234 degrees F (this will be hotter than boiling water). Remove from heat, and add salt and butter. Let it cool.
2. Set the oven to 350° and spray an 8-inch square metal cooking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, allowing 1 inch of overhang on two opposite sides; spray the paper. In a small bowl, mix the flour with the salt and baking powder. In a medium bowl, mix the unsalted butter, cannabutter, and brown sugar until smooth, then mix in the eggs and orange zest. Add the dry ingredients and stir to combine.
3. Grease a 9×9 inch baking dish, and spread the batter over the bottom of the dish. Sprinkle the caramel over the batter, then gently swirl it into an artistic pattern. Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool completely before cutting into bars and serving.

• Serving size: 12
• Prep time: 20 minutes
• Cooking time: 15 minutes
• Total time: 35 minutes

Weed-infused cheesecakes come in fun flavors that everyone will love, a delicious dessert for the whole family to enjoy.

Equipment Needed

• Non-stick removable mold

Ingredients

The Crust

• Two tablespoons brown sugar
• ½ cup melted cannabutter 
• 16-20 graham crackers (crushed with the consistency of breadcrumbs)

The Filling

• 1-pint heavy cream
• One package gelatin
• 1 tsp vanilla extract
• 16 oz cream cheese (ideally at room temperature)
• 2 cups granulated sugar
• 3 tbsp water or milk

Step By Step

1. Preheat the oven to 350ºF. In a medium bowl, mix 2 cups crushed graham crackers (16-20), 1 cup melted cannabutter, and ½ cup chopped walnuts. Prep the crust by greasing and lining a 9-inch springform pan. Pour in the crust mixture, press down, then bring it up an inch on the sides of the pan.
2. Add 1 cup of plain yogurt and one tablespoon vanilla extract to your mixing bowl. Chop up your strawberries, pineapple, and kiwi fruits into small pieces and add them to the mixture.
3. You can also make this ahead of time and prepare it refrigerated. When you’re ready, simply add the filling mixture one-third at a time. Gently fold the whipped cream into the cream cheese mixture. Then pour it into the prepared crust. Add your desired toppings, such as berries or chocolate chips, and chill for at least four hours before serving.

• Serving size: 12
• Prep time: 40 minutes
• Cooking time: 25 minutes
• Total time: 2 hours
• Cuisine type: Canadian

Butter tarts are a Canadian staple, and this version is not to be missed. The maple syrup and the added cannabis give it an extra boost of flavor.

Equipment Needed

• Large mixing bowl
• Cookie-cutter

Ingredients

Crust

• 1/4 cup cold cannabis-infused butter
• 3/4 cup cold unsalted butter
• 1/3 cup ice water approximate
• 2 1/2 cups all-purpose flour
• Two tablespoons granulated sugar
• One teaspoon salt

Filling

• Two large eggs beaten
• Two teaspoons apple cider vinegar
• One teaspoon maple extract
• 1/2 cup dark brown sugar
• 1/4 cup butter melted
• 3/4 cup real maple syrup

Step By Step

1. Mix all-purpose flour, pure cane sugar, and acceptable sea salt in a large mixing bowl. Cut the cold cannabutter into small cubes and add to the flour mixture. Pulse 8 to 10 times until the cannabutter is broken up into small pieces (it won’t thoroughly blend in). Add in some ice water, a tablespoon at a time, until the dough holds together when you squeeze it. Gather the dough into a ball and divide it into two equal-sized balls.
2. Use a cookie cutter or the rim of a glass to cut out 12 circles. Stack two pieces of pastry on top of each other and use a fork to prick the base and side. Chill.
3. While the crusts are chilling out, you can preheat your oven to 400°F. Prepare the filling by mixing the brown sugar, maple syrup, eggs, cider vinegar, and extract. This will keep everything emulsified, so your pastry stays nice and smooth.
4. Bake for 10 minutes at 350°F, reduce heat to low, and continue to bake until pastry is golden brown on top and edges are just starting to brown, about 10-12 more minutes.

Cooking with cannabutter may get a bit tricky in this recipe; patience is your best-friend!

• Serving size: 8 – 10
• Prep time: 10 minutes
• Cooking time: 55 minutes
• Total time: 1 hour – 5 minutes

Filled with a sweet, tangy lemon filling, this easy “lighter” recipe is made with low-fat ingredients and lightly whipped topping yet still has the same texture and look as traditional sponge cakes. It’s perfect for summer parties!

Equipment Needed

• Large bowl
• Electric mixer
• Medium bowl
• Loaf pan
• Parchment paper

Ingredients

Lemon Pound Cake

• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon unsalted butter (for greasing)
• One tablespoon lemon juice
• Two teaspoons vanilla extract
• ¼ teaspoon baking soda
• 1/3 cup sour cream
• Three large eggs
• Two tablespoons lemon zest
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cannabutter 

Glaze

• One tablespoon lemon juice
• ½ cup icing sugar

Step By Step

1. Increase oven temperature to 325° F, use parchment paper after greasing an 8 x 4 loaf pan. Combine the sugar and butter in a large bowl. Use an electric mixer to beat these ingredients on medium speed. Combine each ingredient well, incorporating the eggs one at a time.
2. Beat in the lemon zest, lemon juice, and vanilla, scraping the sides of the bowl to avoid lumps. Mix the rest of the ingredients in a separate bowl. Slowly incorporate all the ingredients into the same bowl. Pour the result into the previously greased mold.
3. Bake the dough for approximately 55 minutes. Let cool for one hour at room temperature. Incorporate the cannabis-infused glaze. Combine the ingredients for the glaze in a small bowl and cover the lemon cake. 

If you’re in the market for weed butter recipes ideas, this article gave some supremely yummy options guaranteed to elevate your day with just a few bites.

So go ahead, indulge your inner cannabutter connoisseur, and munch on!