Easy 4-Ingredient Perfect Peanut Butter Cookies

4-Ingredient Peanut Butter Cookies — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!

Easy 4-Ingredient Perfect Peanut Butter Cookies - Soft, chewy, and made with an ingredient you'd never guess! It works and they're perfect!!

4-Ingredient Peanut Butter Cookies

These are some of the easiest peanut butter cookies I’ve ever made. And a total new favorite. And in writing Peanut Butter Comfort, I’ve made one or a bazillion peanut butter cookies.

These 4-ingredient cookies are super soft, very moist, and extremely chewy. The supreme chewy factor reminds me of my Big Soft and Chewy Peanut Butter Crinkle Cookies, but they’re way thicker and I love thick cookies. These eggless peanut butter cookies are packed with rich, bold, peanut butter flavor. If you’re looking for very peanut buttery cookies, try these.

You can make the cookies in advance, or what I like to do is mix up the dough and keep it chilling in the fridge for up to 5 days before baking or it keeps in the freezer for months. Then when you’re ready for totally oven-fresh cookies, pop a few dough balls in the oven and bake.

I loved the cookies and couldn’t stop nibbling on them. The old-fashioned crisscross fork patterns, crinkles, and crevices just lure me in. The cookies are a tiny bit oily, but just think of all those healthy fats you’re getting from the peanut butter.

I kept telling myself that as I was pulling off crinkly chunk after chunk. Beyond good. Perfect actually.

Easy 4-Ingredient Perfect Peanut Butter Cookies - Soft, chewy, and made with an ingredient you'd never guess! It works and they're perfect!!

What’s in 4-Ingredient Peanut Butter Cookies? 

These 4-ingredient cookies are widely different than anything I’ve ever tried. It’s a one-bowl, no-mixer recipe that happens to be egg-free, butter-free, uses no brown or granulated sugar, and uses an ingredient you’d never guess: Original Bisquick™ mix.

Think of it as a 1-1-1-1 recipe. Combine 1 cup peanut butter, 1 can sweetened condensed milk, 1 tablespoon vanilla, and 1 cup Bisquick. Impossibly easy with just four ingredients you likely already have on hand. Bisquick is the key ingredient for easy recipes like this that you can make ahead of time so you can spend holidays with your friends and family and not in the kitchen.

You’d never suspect these peanut butter cookies without eggs are made with Bisquick — just wait until you tell someone as they’re biting down into a cookie that said cookie is made with pancake mix. The look on their face is priceless.

Easy 4-Ingredient Perfect Peanut Butter Cookies - Soft, chewy, and made with an ingredient you'd never guess! It works and they're perfect!!

How to Make Peanut Butter Cookies Without Eggs

To make these 4-ingredient peanut butter cookies, simply stir together all the ingredients (the dough will be very thick) and then scoop the dough into balls. Use the back of a fork to flatten the dough balls about halfway, then place on baking tray and cover with plastic wrap. Let the cookie dough chill for at least 2 hours before baking. 

Once the eggless peanut butter cookies have chilled, preheat the oven and bake the cookies until the edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Do NOT over bake these cookies. Remember: the residual heat will finish cooking them in the center as they cool on your countertop. 

Easy 4-Ingredient Perfect Peanut Butter Cookies - Soft, chewy, and made with an ingredient you'd never guess! It works and they're perfect!!

Is There a Bisquick Substitute I Can Use? 

If you don’t have Bisquick, I recommend making my Peanut Butter Chocolate Chunk Cookies, Reese’s Pieces Soft Peanut Butter Cookies, or Inside-Of-A-Peanut-Butter-Cup Cookies for options that taste similar to these, as there is no substitution for Bisquick in this recipe.

Can I Use Another Type of Nut Butter? 

I’ve only made these 4-ingredient cookies with peanut butter, so I’m not sure if a substitute like almond butter or sun butter would work here. If you make these bisquick cookies with something other than peanut butter, please leave me a comment to let me know how they turned out! 

Easy 4-Ingredient Perfect Peanut Butter Cookies - Soft, chewy, and made with an ingredient you'd never guess! It works and they're perfect!!

Tips for Making Bisquick Cookies 

First and foremost, you MUST chill the dough. If you don’t, these eggless peanut butter cookies will spread like crazy in the oven and the texture will be off. 

Also note that these peanut butter cookies take a few minutes longer than most cookies to bake. I suspect that’s because it’s a very moist dough from the peanut butter and sweetened condensed milk.

Some readers have commented that 1 tablespoon of vanilla extract seems like a lot — you’re welcome to scale back the amount of vanilla you add to these cookies, if desired. I like a bold vanilla flavor and always add at least 2 teaspoons to any baked good. But add a little less if you prefer less vanilla. 

Easy 4-Ingredient Perfect Peanut Butter Cookies - Soft, chewy, and made with an ingredient you'd never guess! It works and they're perfect!!

Here’s how to make peanut butter cookies with just 4 ingredients! 

4-Ingredient Peanut Butter Cookies

4-Ingredient Peanut Butter Cookies

These 4-ingredient peanut butter cookies are made with a secret ingredient...and lots of peanut butter, of course! These are so easy and fast to make!

Yield: 11 cookies
Prep Time 5 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 18 minutes

Ingredients

  • 1 cup creamy peanut butter (Jif, Skippy, or similar; not natural – too runny, oily, and can separate)
  • one 14-ounce can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 cup Original Bisquick™ mix

Instructions

  1. To a large mixing bowl add the peanut butter, sweetened condensed milk, vanilla, and stir to combine.
  2. Add the Bisquick and stir to incorporate. Mixture will be very thick.
  3. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten about halfway by making crisscross marks using the tines of a fork. Dough may ‘crack’ a bit after you’ve pressed them down, it’s okay.
  4. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13-14 minutes (for super soft cookies, or longer for more well-done cookies) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  6. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Notes

Recipe adapted from Betty Crocker.

More Easy Peanut Butter Cookie Recipes: 

Soft and Chewy Triple Peanut Butter Cookies – PB is used 3 different ways in these melt-in-your mouth cookies! Batch size of just 8 cookies when you don’t ‘need’ dozens laying around!

Big Soft and Chewy Peanut Butter Crinkle Cookies — Super chewy, packed with PB flavor and just made for breaking apart at the crinkly seams!

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

Triple Peanut Butter Cookie Pie – This fast & easy cookie pie has peanut butter worked in 3 different ways!

Chocolate Frosted Peanut Butter Cookies — These cookies are perfectly soft yet have enough chewiness to satisfy without being crunchy or crumbly.

The BEST Flourless Peanut Butter Cookies — They’re full of bold, robust peanut butter flavor, chewy around the edges, and perfectly soft and tender in the middle.

Peanut Butter Blossom Cookie Bars — Just like the classic cookies except made as cookie bars rather than individual cookies! 

My cookbook is all about peanut butter! Peanut Butter Comfort contains 100+ peanut butter recipes

Peanut Butter Comfort by Averie Sunshine

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This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

 

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

 

107 comments on “Easy 4-Ingredient Perfect Peanut Butter Cookies”

  1. Made these cookies tonight for my partner and our roommates. They are delicious and simple. 

  2. Have you used the dry PB2 mix in any recipes?

  3. Hi I want to make 50kg cookies at a time can you send me recipe of 50kg cookies formula.

  4. Would the cookie recipe using Bisquick work the same if I was using gluten free Bisquick?

  5. These cookies are good! Perfect Valentines treat for my office! Will post a picture when all done. Thank you!

  6. These cookies have become a staple of our house. I make them about every other week. I could make them every day, but they disappear too fast, and that’s A LOT of calories!Since I prefer to make a double batch and don’t have a huge fridge that will accommodate multiple cookie trays, after mixing I put the dough in a bowl, cover it with plastic wrap, and put it in the fridge for two hours. I make the cookies from the chilled dough, and it works out great.

    Rating: 5
  7. This recipe is good! They are a little “greasy” like she says from peanut butter, but I can look past it. I scooped 1 tbsp into my mini muffin pans. I baked for 8 minutes at 375. I put a chocolate kiss on top. They slid right out of the pan in the morning. The “greasy” part really helped them come out of the mini muffin pan!

    • I think peanut butter cookies are inherently greasy because, well, peanut butter has a ton of fat in it, ounce for ounce. But that’s part of what I love about them and as you said it helps them slide right out of pans!

  8. Could you honey roasted and or crunchy peanut butter in the recipes?

  9. I dont have bisquick what can I substitute it with? Thank you in advance

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