Bullwrinkle Peanut Butter Dog Cookies – a delicious recipe with whole wheat flour, baking powder, peanut butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375. Stir milk and peanut butter in large bowl until blended. Add flour one cup at a time with 2 tsp. of baking power. After 3 cups are combined with 2 tbls baking powder, start kneading with hands adding last 1/2 cup of flour. Put a large handful on a greased cookie sheet (I use Pam). Sprinkle with a small amount of flour and roll with a rolling pin to 1/4 inch thickness. I use three to four cookie sheets. With a dinner knife or pizza wheel, score the cookies into little squares. You can also cut them into shapes with cookie cutters. The shapes are a lot of work and my dogs don't seem to care so forget that! Bake for 20 to 25 minutes until golden brown. Cool on wire rack and store in air-tight container. Woof!
586
kcal
Calories
18
g
Fat
90
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 1/2 cups whole wheat flour, 2 tbsp. baking powder, 1 16 oz. jar of peanut butter, 2 cups milk.
Yes, Bullwrinkle Peanut Butter Dog Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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