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10 Recipe of Weed Peanut Butter Every Stoner Wants to Know

Looking for new ways to enjoy edibles at home? Upgrading your favorite classic treats with cannabis infusion is what you need. The best way to begin your experimenting is to mix your weed peanut butter to make edibles. This irresistible dessert is what you can share with friends.

All ten following recipe doesn't require much effort, just the basic cooking skills and materials you might already have.

Before heading into turning your classic snacks into edibles, we shall begin with making weed peanut butter. Below are three ways I make my cannabis cannabutter, and it's super easy to turn every cannabis product you have to deliciously high canna-peanut-butter

How to make weed peanut butter using flower and bud

Please refer to my article on Decarb Basics to prep your bud and flower. And refer to Cannabutter Recipe to make cannabutter. For the vegan option, please refer to Canna Coconut Oil Recipe.

Flower and bud are the classic ingredients everyone's talking about when making #cannabutter. But here I would like to introduce you to a method I found recently.

  • Put dried, roasted peanut in your food processor, blend for a few minutes until the mixture becomes peanut chunks.

  • Add cannabutter or canna coconut oil up to your dosage, blend for a few minutes until mixtures become a smooth paste.

  • Add more butter, salt and season to your taste.

It's better than store-bought!

How to make weed peanut butter using kief and hash

This might be the easiest and most potent way to make infused peanut butter.

  • Decarb your kief and grated hash in ECRU Decarb Kit or ECRU Activator to covert THC-a to THC.

  • Mix decarbed kief and hash to your peanut butter paste.

  • No hassle, taste great; that's my favorite way to make weed peanut butter.

How to make weed peanut butter using trim and shake

Ouf, this is the most difficult one. Trim and shake contains way less THC than regular cannabis products, and to make cannabutter means you will need a lot of trim and shakes. Because chlorophyll dissolution to butter or oil is unavoidable, the butter or oil will taste more kale than other methods. But luckily, the richness peanut flavor will somehow balance the earthiness and bitterness of cannabis. Some people find it oddly tasty.

If you are a home grower, you might want to try it.

Ok, let's head right into our weed-peanut-butter recipe. Below are recipes converting my all-time favorite recipe to an edible version. Let me know what you think about any of the recipes, and I am welcome anyone posting below this article.

1. Classic peanut butter cookies


  • 1 cup firmly packed brown sugar

  • 1/2 cup of softened butter or cannabutter,

  • 1/2 cup peanut butter

  • One large egg

  • One teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt


  1. Preheat oven to 350F

  2. Combine cannabutter or canna-coconut oil, regular butter, and brown sugar in a bowl. Whisk at medium speed until ingredients are mixed well. Add egg and vanilla, then continue to whisk mixed. Then add flour, baking soda, salt, and baking powder. Beat at low speed until well mixed.

  3. Shape dough into one one-inch ball. Place balls on the baking sheets. Flatten balls with a fork. Bake 10 minutes until dough is lightly browned.

2. Peanut butter vegan ice cream


  • Two cans of regular or skim coconut milk,

  • One or half cup of weed-peanut-butter to your dosage

  • One or half cups of regular peanut butter

  • ⅔ cup of syrup or sugar

  • Two teaspoons of vanilla extract

  • one-eighth teaspoon of salt (optional)


  1. Put the coconut milk, canna-peanut-butter, regular peanut butter, sugar, vanilla, and salt in your food processor. Process for 2 minutes until sugar is dissolved. Then blend until smooth.

  2. To make the canna-peanut-butter ice cream, put the peanut butter, sugar, oil, and vanilla extract in a saucepan put it over low heat. Keep whisking until ingredients are combined and smooth. Remove from the stove and let the mixture cool to room temp.

  3. Line wax paper on your baking sheet. Pour the melted chunk mixture onto the baking sheet to about ¼-inch thickness.

  4. Freeze the mixture for 30 minutes.

  5. Cut the cold chunks into small pieces.

  6. Put the chilled mixture in your prepared ice cream maker. Add the frozen peanut butter chunks when the ice cream is almost entirely churned.

  7. Pack the soft ice cream into a freezer container and freeze it for at least 3 hours for hard-packed ice cream.

3. Peanut Butter Protein Milkshake