Peanut Butter Dog Treats
Posted On 8 April 2022
I don’t like these…but my dog sure does.
Pictures at end.
Peanut Butter Dog Treats
Equipment
- 1 Stand mixer
- dog-themed cookie cutters (optional)
Ingredients
Cookies
- 320 grams white whole wheat flour (2½+ cups) (plus more for dusting)
- 1 large egg
- 250 grams creamy peanut butter (1 cup) (see notes)
- 240 grams water (1 cup)
- 42 grams honey (2 tablespoons)
- 1 pinch salt
Frosting (optional)
- 40 grams corn starch (⅓ cup)
- 30 grams smooth peanut butter (2 tablespoons)
- 21 grams honey (1 tablespoon)
- 3-4 tablespoons hot water
Instructions
The Cookies
- Heat oven to 325°F (175°C)
- Line two baking sheets with parchment paper or spray with oil.
- In a stand mixer, add the flour, egg, and peanut butter. Mix gently. Add the water and honey and salt and mix until combined. Scrape down the sides and mix some more. This should be a soft, smooth, not very sticky dough, so add flour by a teaspoon as needed, but also remember that you'll be spreading out on a floured surface and dusting with flour.
- Pour out onto floured surface and roll to ⅛-¼" thick. (I cheat: I've got one of those rolling pins with the wheels on each end to keep your rolling even, which is great because I suck at it without them.)
- Using a cookie cutter of your choosing, cut out and place on parchment-lined baking sheet. (You can crowd them as they're not going to spread or rise very much.)
- Bake for 15 minutes and then turn the baking sheet around. Bake for another 10–15 minutes depending on the size of your cookies. (Flip one over — the bottom should be getting very brown but not black/burned.)
- Remove from oven and let cool on the cookie sheet for another 5-10 minutes then cool completely on a wire rack. DO NOT throw out the parchment paper.
The Frosting
- Combine the peanut butter and honey in a microwave-safe bowl and heat for 15-seconds, mix, then repeat until melted and combined.
- Add peanut-butter/honey mixture to cornstarch and stir until combined.
- Add hot water a tablespoon at a time until the consistency that you'd like.
- Return cookies to parchment paper.
- Add frosting to a piping bag/plastic bag and pipe tops of cookies as desired. Or, just use a small hole and randomly drizzle over all of them on the parchment.
- Store in an airtight container and use within a week.
Notes
- Do not use peanut butter with xylitol. Honestly, don’t use peanut butter with sugar either. Just peanuts.
