These infused peanut butter cookies are everything a cannabis edible should be: easy to make, potent enough to feel, and so delicious you won’t taste a trace of the infusion. Fordee makes them using tincture sludge — the dried powder leftover from tincture-making — as the infusion method, though cannabutter and infused peanut butter work just as well. The result is a batch of classic peanut butter cookies with that familiar fork-pressed crosshatch top, baked at 350°F for 8–10 minutes until perfectly golden.
Infused Peanut Butter Cookies Ingredients
- 1 stick (115g) butter — softened to room temperature
- ¾ cup brown sugar
- ¼ cup white sugar
- 1½ cups (190g) all-purpose flour — sifted
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (190g) smooth peanut butter — not chunky
- 1 large egg
- 1 tsp vanilla extract
- 12g tincture sludge — dried to powder (or substitute infused butter or infused peanut butter)
Fordee uses tincture sludge here because he had plenty to use up, but you can substitute infused butter (replace the regular butter entirely) or infused peanut butter for the same effect. Combining methods — like using both tincture sludge and infused butter — is also an option if you want to go extra potent with these infused peanut butter cookies.
Infused Peanut Butter Cookies Recipe: 5 Easy Steps
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the brown sugar and white sugar until light and fluffy. Add the egg and one teaspoon of vanilla extract, then beat again until fully incorporated. This is the base for your infused peanut butter cookies — getting it smooth and well-mixed here sets up the rest of the recipe.
Step 2: Add the Peanut Butter and Tincture Sludge
Add the 190g of smooth peanut butter to the bowl. Add the 12g of tincture sludge — dried and broken up into fine powder so there are no clumps. Mix everything together until fully combined. The tincture sludge has no flavour impact in these cookies; the peanut butter completely masks it. You will not taste cannabis in the finished product.
Step 3: Fold In the Flour
Sift your flour (190g) with the baking soda and salt. Add the flour mixture to the batter in batches rather than all at once — this prevents clumping and gives you a smoother, more even dough. Mix between each addition. Once everything is combined, the dough for your infused peanut butter cookies should be thick and workable. Refrigerate the dough for 30–40 minutes to let the flavours meld and the dough firm up.
Step 4: Shape and Press the Cookies
Preheat your oven to 177°C / 350°F. Line a baking sheet with parchment paper. Scoop the chilled dough and roll it into balls roughly golf-ball size, then place them evenly on the sheet. Press each ball flat with a fork, creating the classic crosshatch pattern — press once vertically, once horizontally. If any cookies crack while pressing, reshape with your fingers then re-press with the fork.
Step 5: Bake, Cool, and Store
Bake your infused peanut butter cookies for 8–10 minutes — start checking at 8 minutes. The edges will be slightly darker than the centre, which is normal. They’ll firm up as they cool on the sheet. Transfer carefully using a spatula. Cool completely before eating. Any extra dough can be frozen and baked in a later batch.
3 Ways to Infuse Peanut Butter Cookies
These infused peanut butter cookies are flexible when it comes to infusion method:
- Tincture sludge — dried residue from tincture-making. Break it into fine powder and add it with the flour. Zero flavour impact, easy to dose.
- Cannabutter — replace the regular butter with cannabutter (or a mix of cannabutter and regular butter). This gives even distribution through the whole cookie.
- Infused peanut butter — replace the regular peanut butter with cannabis-infused peanut butter. A natural fit for the recipe and undetectable in flavour.
You can also combine methods — Fordee notes that using tincture sludge alongside infused butter or infused peanut butter is a valid option if maximum potency is the goal.
Frequently Asked Questions
Can you taste cannabis in these infused peanut butter cookies?
No — Fordee confirms you will not taste cannabis in these cookies. The peanut butter flavour is strong enough to fully mask tincture sludge. The cookies smell slightly of cannabis while baking, but once cooled, the taste is 100% peanut butter cookie. This holds true for cannabutter and infused peanut butter as well.
Can I add chocolate chips to these infused peanut butter cookies?
Yes — Fordee actually planned to make infused peanut butter chocolate chip cookies but ate the chocolate bar the night before filming. Add chocolate chips at the same stage as the flour — fold them into the batter before refrigerating. They take the same 8–10 minutes to bake and are arguably better than the plain version.
How should I store leftover dough or baked infused peanut butter cookies?
Baked cookies store well in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. Unbaked dough can be frozen — roll it into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen at 350°F, adding 2–3 extra minutes to the bake time.
Why refrigerate the dough before baking?
Refrigerating the dough for 30–40 minutes firms it up so the cookies hold their shape during baking, prevents excessive spreading, and allows the flavours to meld. Sifting the flour also contributes to a better texture — Fordee sifted it for this batch even though he admits he usually skips it.
References
- Peanut Butter Cookie — Wikipedia
- Cannabis Edibles: Benefits, Risks & Effects — Healthline
- About Cannabis — Health Canada
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