Peanut Butter Dog Cookies are hands-down a lifesaver for a dog parent who’s tired of staring down those sad puppy eyes at the pet store treat aisle. I remember standing there thinking, “Why do these need ten weird ingredients I can’t pronounce?” So, if you’ve ever been lost about what’s actually in those store-bought snacks, you’re not alone.
Maybe your fur kiddo’s got a sensitive belly like my beagle (Oscar isn’t exactly a picky eater, just a dramatic one), or you just want something real simple to whip up—this is your new go-to. Oh, and if you’re itching for more DIY treats, you can check out my favorite dog birthday cake recipe on the blog too.
4 Ingredient Peanut Butter Dog Cookies
Best Dog Treat Recipe
Okay, so why call these the best? Because, honestly, you cannot mess it up. Four ingredients. That’s it. And none of that hard-to-find stuff, either. These Peanut Butter Dog Cookies are crunchy, smell amazing and—okay, this sounds weird—but I’ve nibbled one just to prove they’re safe. Pretty plain for a human, delicious for pups. The star is the peanut butter, and my best tip, make sure it’s unsweetened and doesn’t have xylitol (seriously, check the label—it’s toxic to dogs). The rest? Oats, flour, and eggs. You toss, you mix, you bake, finished.
People ask: “Is this really safer than store-bought?” Absolutely, especially if your pal’s got allergies or gets weird zoomies from random additives. Plus, you know exactly what’s in each bite. Not to sound dramatic, but I trust my oven a heck of a lot more than a random factory assembly line. I’ve got a friend who’s a vet—he swears homemade is the way to go, so honestly, I feel justified in bragging about these.
“My Labrador used to get rashes from packaged treats, but after switching to your peanut butter dog cookies, she’s scratching way less and can’t wait for treat time!”
4 Ingredient Peanut Butter Dog Cookies
How to Make Homemade Dog Treats Step by Step
Alright, let’s just break it down. No fancy mixer needed. Heck, I just use a wooden spoon and elbow grease.
First, toss about a cup of creamy peanut butter into a bowl (again, check that label—xylitol is a no-go). Add in two eggs. Stir until it comes together. If your eggs are cold, it’ll take a bit, but just mash away.
Next up, toss in a cup of flour. I use whole wheat, but if your floof needs gluten-free, oat flour works fine—you might just need a smidge more to get the dough right. Then pour in a half cup of old-fashioned oats. Mix it all around. The dough might look sticky at first, but once it holds together, you’re gold. Dust your counter with a little flour, roll out the dough to about 1/4 inch. Use a cookie cutter or (real life hack) just chop it up in little squares.
Throw them on a baking tray. Bake at 350 F for around twenty minutes. Sometimes I flip them halfway for extra crunch, but honestly, my dogs will eat them burnt or floppy. Let them cool completely before handing them over—hot cookies + waggy tail = disaster, trust me.
4 Ingredient Peanut Butter Dog Cookies
How to Store
Treats sticking together or getting stale? Been there. Fresh is always best, but these Peanut Butter Dog Cookies keep pretty well. I toss them in an airtight jar on the counter if I know they’ll be gone in a few days. (And with two dogs in the house, that’s basically always.) If you want them to stick around longer, fridge is your best friend. You can get about ten days this way, maybe a little more if your fridge isn’t crammed with last week’s leftovers.
Oh, and don’t forget to double-check every so often for odd smells or mold. Homemade stuff doesn’t have preservatives, so be a little cautious. That said, mine rarely last more than a week—my dog has a nose like a truffle pig and will stare till I give in.
4 Ingredient Peanut Butter Dog Cookies
How to Freeze
Sometimes I make a double batch and freeze half for days when I just can’t deal (or, let’s be honest, ran out of time). It’s super simple:
- Cool the cookies first before freezing so they don’t stick together in a weird clump.
- Toss them in a zip-top freezer bag or a freezer container. Squeeze out as much air as you can.
- They’ll keep for around three months, maybe a smidge longer. To thaw, just let them sit out or pop them in the fridge overnight.
Honestly, having a freezer stash has saved me a few last-minute “OOPS” moments.
4 Ingredient Peanut Butter Dog Cookies
More Pet Treat Recipes We Love
Looking for more? Because, let’s face it, once you start making these Peanut Butter Dog Cookies, you’ll probably want to mix it up sometimes. I tried making sweet potato bites after I saw a trend about them—dogs loved ‘em. Oat-based bites are another hit, especially if you sprinkle a little cinnamon (not too much—don’t want spice overload).
If you’re up for a baking marathon, maybe prep a few different batches, toss ‘em in the freezer. My neighbor has a recipe for dehydrated chicken strips that’s mind-blowing—zero mess and the pups go absolutely bonkers. I’ll share my spin on that soon. And hey, if you want more ideas, check out some new twists and more homemade dog treat recipes. Your dog will thank you… probably by drooling all over your shoes.
If you’re curious about what’s safe to use or want more easy variations, I always recommend looking at solid resources like this Homemade Dog Treats Recipe – Peanut Butter Dog Treats for more ideas that totally work with picky pups or sensitive tummies. You can also try out adding little flakes of apple, pumpkin, or even blueberries next time you bake—just watch the quantities.
Honestly, it doesn’t get simpler, or more fun, than making these yourself. Enjoy spoiling your pup and let me know what they think!
Peanut Butter Dog Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15–20 cookies 1x
- Category: Dog Treats
- Method: Baking
- Cuisine: Homemade
- Diet: Dog-friendly
Description
Easy and healthy homemade dog treats made with only four ingredients.
Ingredients
- 1 cup creamy peanut butter (unsweetened, xylitol-free)
- 2 large eggs
- 1 cup whole wheat flour (or oat flour for gluten-free)
- ½ cup old-fashioned oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the peanut butter and eggs until well combined.
- Add the flour and oats to the mixture and stir until a dough forms.
- Dust your counter with flour and roll out the dough to about ¼ inch thick.
- Cut into shapes using a cookie cutter or chop into squares.
- Place the cookies on a baking tray and bake for about 20 minutes, flipping them halfway for extra crunch if desired.
- Let them cool completely before serving.
Notes
Store in an airtight container for up to 10 days or freeze for up to 3 months. Always check for odd smells or mold due to lack of preservatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 1g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
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