Candy Dipped Dog Cookies

candy dipped dog cookies

Who says dog biscuits need to be plain? No one.

I baked these for a Modern Artisan event at The Platform in Culver City for the TigerPig & Co. family. It was a pleasure to meet boss ladies like LAIT and Samak there.

As a special thank you to supporters of TigerPig, we wanted to gift extra special cookies. I tried this recipe by The Novice Chef with just a few adjustments.

For the cookies

1 cup of refrigerated almond butter

1 large egg

1/4 cup of honey

1 cup of old fashioned oats

1/3 cup of vegetable oil

1/3 cup of water

For the candy dip

1 bag of Ghirardelli white baking chips (no coco, dog safe)

1 bottle of Betty Crocker nonpareil ball sprinkles

1 teaspoon of vegetable oil


Preheat the oven at 350 degrees

Combine all ingredients into a large mixing bowl. Use a large spoon or spatula to mix well. Make sure your almond (or peanut) butter has been refrigerated beforehand, otherwise the dough gets too soft, making it difficult to hold your cookie cutter shape.

Roll the dough out into a floured surface, about 1/3 inch thick.

Use your cookie cutter to create your cookie shape. I used this large dog bone cutter because it’s easier for dipping, but hearts or paws could work too. Keep rolling the dough back up into a ball and flattening out until you use all the dough.

Bake for 15 minutes, flip and bake for another 15. Make sure you use parchment paper or a silpat baking mat so your cookies don’t over-brown on the sheet.

Lay the cookies out to cool off. In the meantime, pour the baking chips into a microwave-safe bowl and heat at 15 seconds at a time until the chips melt and can be stirred smooth with a whisk.

Pour the melt into a deeper set glass, like a mason jar. This makes for easier and neater dipping.

Lay the dipped cookie on foil and sprinkle immediately.

These can be enjoyed up to 2 weeks if you keep them in an airtight container. But of course, freshly made is always best.