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Bone Appétit

An Easy, Delicious Dog Treat Recipe for Man's Best Friend

Equipment:

Kitchen Scale (optional)

Baking Sheet

Rolling Pin

Piping Tip Set

Ingredients:

For the Dog Treats:

  • 2½ cups whole wheat flour (300 grams)
  • 1 large egg (50 grams)
  • 1 cup peanut butter (270 grams)
  • 1 cup water (227 grams)
  • 2 tablespoons honey (43 grams)

For the Frosting:

  • 2 tablespoons peanut butter (34 grams)
  • 1 tablespoon honey (21 grams)
  • ⅓ cup cornstarch (37 grams, can also use potato starch or arrowroot powder)
  • 3-4 tablespoons hot water (43-57 grams)

Instructions 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine flour and the egg. Add the peanut butter, water, and honey, and stir until you have a stiff dough. The dough becomes very firm and sticky. You may need to use your hands or the paddle attachment on your mixer.
  • (2½ cups whole wheat flour, 1 large egg,1 cup peanut butter,1 cup water, 2 tablespoons honey)
  • On a lightly floured surface, roll out the dough about ½-inch thick and use a cookie cutter to make fun shapes. The treats barely spread and rise, so get creative with your shapes.
  • Bake for 18-20 minutes, until golden. Once done, set aside to cool. (If you have smaller cookies, use less time; otherwise, the bottom might burn.)
  • To make the frosting, combine the peanut butter and honey in a microwavable bowl, and heat in the microwave in 15-second increments, stirring in between, until melted.
  • (2 tablespoons peanut butter, 1 tablespoon honey)
  • Add the melted peanut butter mixture to the cornstarch and stir until just combined.
  • (⅓ cup cornstarch)
  • Slowly add in the water 1 tablespoon at a time until you have reached the consistency that you would like. For a thinner frosting, add more water.
  • (3-4 tablespoons hot water)
  • Add the frosting to a piping bag and pipe designs on top of each dog treat.
  • Frost the treats with the peanut butter/honey mixture for an even more tempting cookie.

Recipe credit: The Cookie Rookie