I have 5 animals. 1 dog that thinks he is a cat and 4 cats that think they are people. I know, I know — this sounds absolutely excessive. It probably is, but each one of them has shown up needing a home and Jorge and I are helpless to turn them away. We are big old softies when it comes to adorable fuzzy faces.
While everyone on instagram (@thenovicechef) gets to enjoy their cuteness on a sometimes daily basis, I rarely share their darling little faces here on the blog. So this week when I made Brody a new batch of puppy treats for the 500th time, I decided it was time to share his favorite treat.
Brody is a huge peanut butter fan and like his mama, loves everything more if it’s coated in sprinkles. That may not be true, but thankfully he can’t tell me that it isn’t.
These treats are really easy to make and it’s nice knowing everything that goes into his treats is something I myself would eat. Plus, they are super fun to decorate for Christmas and give to all of his puppy friends. …yes, I am that person that gives homemade puppy treats to friends who have dogs. Just wait till I have actual kids, it will only be amplified. 😉
Peanut Butter Dog Biscuits
Yield: 24 medium bones
I have this set of bone cookie cutters and used the medium size for these biscuits.
- 1 cup crunchy peanut butter
- 1 large egg
- 1/4 cup honey
- 1 cup old fashioned oats
- 2 cups whole wheat flour
- 1/3 cup vegetable oil
- 1/3 cup water
- 4 squares white almond bark
- 1 teaspoon vegetable oil
Preheat oven to 350°F. Line cookie sheets with parchment paper, set aside.
In a stand mixer, combine all ingredients (peanut butter, egg, honey, oats, flour, oil and water), beating until a stiff dough forms.
Pat out dough into a rectangle, about 1 inch in depth. Using a bone shaped cookie cutter, cut into bones. Use all dough.
Bake for 30 minutes, flipping half way through. Transfer to a wire rack and let cool completely.
Melt almond bark and oil in the microwave, stirring every 30 seconds. Once melted/smooth, dip half of bone into almond bark and lay on parchment paper. Decorate with sprinkles or chopped peanuts and let cool completely.
Store in an airtight container for up to 2 weeks.