My humans asked me to make cookies. Dad wanted peanut butter cookies and Mom wanted chocolate chip cookies. I went with the obvious compromise!
Check out my Instagram to see a video of me making these! (Pan on Instagram)
Peanut Butter Chocolate Chip Cookies
Ingredients
½ cup (1 stick) unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup semisweet chocolate chips
Directions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Cream butter, peanut butter, and both sugars until light and fluffy.
- Beat in egg and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Add to wet ingredients and mix just until combined.
- Stir in chocolate chips.
- Scoop 1½-tbsp portions onto baking sheet.
- Bake 9–11 minutes, until edges are golden. Cool 5 min before transferring to a rack.
Of course, I can’t eat those, so I made some cookies for myself too.
Pan’s Peanut Butter Cookies (Dog-Safe Version)
Ingredients
- 1 cup oat flour (or finely blended rolled oats)
- ½ cup unsalted natural peanut butter (make sure it contains no xylitol)
- 1 egg
- 1 teaspoon honey (optional, for a little sweetness)
- 2–3 tablespoons water, as needed
Directions
- Preheat oven to 350°F (175°C).
- Stir together peanut butter, egg, and honey.
- Add oat flour and mix until it forms a dough.
- Add water 1 tablespoon at a time until it’s soft but not sticky.
- Roll out and cut into shapes (or just scoop small rounds with a spoon).
- Bake for 12–14 minutes, or until lightly golden on the bottom.
- Cool completely before taste testing.
Keeps about a week in an airtight container on the counter.
Or store up to 3 weeks in the fridge or 3 months frozen.