peanut butter snaps recipe

Peanut Butter Snaps Title



  • (¾) cup chicken stock
  • (1) cup creamy peanut butter
  • (1) egg
  • (2) cups all-purpose flour
  • (1) tsp baking powder
  • cookie cutter of your choice


  • (8) oz whipped cream cheese
  • (3) tbsp vegetable oil
  • (1) tsp pure vanilla extract
  • (1) squeeze of honey — I guess about ½ tsp
  • (1) small bottle red food coloring — about 130 drops


  1. Preheat the oven to 350ºF
  2. In a large bowl, mix the chicken stock, peanut butter and egg until evenly combined
  3. Add the dry ingredients to the bowl and mix until everything forms into a dough-like consistency (shouldn’t be more than a couple minutes)
  4. Knead the dough for a couple minutes on a well-floured surface and then form into a ball
  5. Roll the peanut butter dough out to about ¼” thickness
  6. Using whatever cookie cutter you would like and cut out snaps from the rolled out dough and place onto a parchment paper lined baking sheet (once there’s no more dough to cut out you can re-roll the dough and keep repeating the process until there’s essentially no dough left)
  7. With the snaps in one even layer on a cookie sheet, place in the oven and bake for 20-25 minutes, turning the cookies over about halfway through the baking time
  8. While the cookies are baking, you can make the cream cheese icing by combining all the ingredients in a bowl and mixing until smooth and food coloring is completely incorporated
  9. Place the icing in refrigerator until ready to ice the snaps
  10. Remove the peanut butter snaps from the oven when they’re golden brown and allow to cool completely before icing
  11. Once cooled, ice the snaps with the cream cheese icing
  12. Serve to your dog immediately and save the rest in an air-tight container in the refrigerator

Back to Post

Peanut Butter Snap Nose