CBD Cookies: The Perfect Pairing of CBD and Chocolate

CBD cookies

Tis the season for holiday baking! And there’s nothing better than the smell of warm, ooey-gooey chocolate chip cookies, fresh from the oven. This year, to help you cope with any additional stress, why not turn those chocolate chip wonders into CBD cookies!

Whether you’re sharing or planning on eating them all yourself, this recipe is ideal for taking the edge off any holiday stressors. After all, CBD oil and chocolate are the perfect pair.

What About Baking?

We’ve mentioned before in posts about cooking with CBD to use low temps. In fact, we typically recommend no-bale recipes.

Why? Well, it’s true that warming CBD oil can increase its effectiveness, but higher temperatures (320-356 degrees) can actually cause some of the active components to evaporate. It can cause a loss of terpenes, which of course you want for their beneficial effects. Overheating CBD can bring out more of a bitter taste, and you don’t want that.

But the no bake rule does mean we lose out on some yummy CBD treats. And that’s no good. With these cookies, you can’t avoid baking – it just isn’t an option – but 325 will keep that evaporation to a minimum.

NEXT UP: Pair these bite sized beauties with a steamy cup of CBD hot chocolate.

How to Make CBD Cookies

Ready to bake up a batch of CBD cookies? Grab those mixing bowls and get started!

CBD cookies

What You Need:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1-2 teaspoon of CBD oil
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups chocolate chips


  1. Preheat oven to 325 degrees.
  2. Cream together the butter and both sugars until smooth. Beat in the eggs, one at a time, then stir in the vanilla extract and CBD oil.
  3. In separate bowl, mix together baking soda, salt, and flour.
  4. Slowly blend together dry and wet ingredients until smooth, then add chocolate chips.
  5. Drop by large spoonfuls onto ungreased cookie sheet.
  6. Bake for about 12 minutes, or until edges are nicely browned.