Easy 4-Ingredient Perfect Peanut Butter Cookies

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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 peanut butter cookies are super soft, very moist, and extremely chewy. As a bonus, these peanut butter cookie accidentally contain no egg.

The peanut butter cookies are packed with rich, bold, peanut butter flavor. If you’re looking for very peanut buttery cookies, try these.

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!!

Ingredients 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 the following:

  • 1 cup peanut butter
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 cup Bisquick

You’d never suspect that these are Bisquick peanut butter cookies, nor that they’re eggless — 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 with Bisquick

It’s SO easy to make peanut butter cookies with 4 ingredients. Follow these simple instructions:

  1. Stir together all the ingredients (the dough will be very thick) and then scoop the dough into balls.
  2. Use the back of a fork to flatten the dough balls about halfway, then place on baking tray and cover with plastic wrap.
  3. Let the cookie dough chill for at least 2 hours before baking. 
  4. Once the Bisquick 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!!

Make-Ahead Instructions

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.

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

Recipe FAQs

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! 

Can I Use a flavored peanut butter?

Sure, why not! I bet a honey roasted peanut butter could be delicious here.

Why does the cookie dough need to be chilled?

If you don’t chill the cookie dough, the 4-ingredient peanut butter cookies will spread like crazy in the oven and the texture will be off. 

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!

Tips for Making 4-Ingredient Peanut Butter Cookies 

Bake time: 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.

Vanilla extract: 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. 

Mix-ins: These peanut butter Bisquick cookies are perfect as is, but you’re welcome to add 1/2 cup of any mix-in you’d like, such as chocolate chips, chopped nuts, etc. Or, press a Hershey’s Kiss into the center of the cookies while they’re still warm!

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

Recipe Video

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Yield: 11 cookies

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!

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.

Nutrition Information:

Yield:

11

Serving Size:

1

Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 174mgCarbohydrates: 32gFiber: 1gSugar: 28gProtein: 9g

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

Peanut Butter Comfort by Averie Sunshine

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

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Comments

  1. I didn’t have the best of luck with these. They are easy to make and I added a half bag of chocolate chips that were left over from a previous recipe.

    1 had exactly 2 dozen cookies. The first batch seemed to overcook within the time in the recipe. I know my oven cooks faster and usually I don’t leave cookies, this time I heard a work email pop in so I went to take care of that email so I counted that as my fault. The second batch I didn’t leave and even with checking them and reducing the oven heat they still got too done very quickly.

    Having said that, they still tasted good and I love that this is an edible dough since there is no egg. I MAY keep this recipe on hand if for no other reason than to make cookie dough again and freeze it in smaller pieces to make our own cookie dough ice cream… or on hand for a day that I need a sweet treat in a single portion size. (Assuming these would freeze well)

    1. Thanks for trying the recipe. It sounds like your oven runs hot. For the future, if you know this, on recipes like cookies which are sensitive, you may consider turning it down by 25 degrees – although it sounds like you did do that although I don’t know by how much.

      And/Or check early.

      Or getting your oven calibrated would be the best!

      Yes these freeze well.

  2. I have tried this recipe with a different baking mix and these cookies turned out just fine. However, I did use a pretty cheap mix in my most recent attempt and they turned out tough and burned on the bottom no matter what I did. I had also used what was labeled as a “no sugar added peanut SPREAD” made by Jif. Maybe that contributed to the problem? I usually don’t use Bisquick because it is overly salty and almost everything I have made with it turned out dry and chewy and overly “bready”.

    Rating: 4
    1. Between using a cheap imitation mix and the peanut spread, that is probably why the cookies were less than perfect for you, although glad they were overall fine. I understand about Bisquick however for this recipe, that is what I have found to work the best.

  3. Can i make these 4 ingredient cookies with another baking mix if I don’t have Bisquick in the house?

    1. Something that behaves like Bisquick is fine, i.e.storebrand competitor to Bisquick or something like that.

    1. I’ve only made it as written so cannot say what to use or do. Since there are only 4 main ingredients, each is important.

    1. Honey roasted, no problem. Crunchy? It would depend on the recipe as not all of them really aren’t suited for it IMO but you can use your judgment/personal preferences.

  4. 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!

    1. 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!

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

    1. Good question and I do not know because I have only made it with regular. If you try with GF, let me know how it goes!

    1. There are online google calculators that can convert a recipe that’s written in ounces to grams. And then multiply by how many grams you need.

  7. Any possibility this is actually supposed to call for a TEASPOON of vanilla instead of a TABLESPOON as instructed??

    1. A tablespoon is 3 teaspoons. I love vanilla. If you don’t, use what you generally prefer to use in cookies. Enjoy!

  8. These were NOT a hit in my house :(

    When I read the description saying that it was going to be a big PB taste I was excited but sadly these cookies do not. The 3 ingredient recipes out there are much better with big PB taste. Honestly the taste was not good (for our family) & when we gave some to a couple of friends & family members they didn’t like them either. Sorry :(

    1. Thanks for trying the recipe and everyone has different tastes. I have multiple recipes for the 3-ingredient PB cookies you’re referring to and those cookies always are great. These are unique in that they use Bisquick. The recipe is from their site and I used their recipe and linked to it at the bottom of the recipe section of my post under the directions.

  9. Hi! I made the cookies about a week ago and thought they were delicious! I ate them all lol! However, is there a way to tone the peanut butter taste a tad? Can i add more vanilla, bisquick or less peanut butter? Thanks again for the recipe!

    1. Well there’s really nothing to these cookies other than the PB so they definitely do have a strong PB taste! I wouldn’t alter the ratio of Bisquick to PB because the cookies could become too dry/crumbly. You’d probably want to make another PB cookie recipe of mine. I wrote a cookbook with 100 PB recipes in it http://www.amazon.com/gp/product/1620876213/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1620876213&linkCode=as2&tag=lovvegyogruna-20 or check some of these out https://www.averiecooks.com/category/dessert/cookies

  10. I made the peanut butter cookies last night but didn’t have the Bisquick so I used Aunt Jemima pancake mix and they turned out very good. Needless to say, I need to make more cause they all went. Hope that helps if anyone doesn’t have Bisquick.

    1. Thanks for trying the recipe and I’m glad it came out great for you even with another mix. Thanks for sharing that as it will probably help someone else who doesn’t have Bisquick but has another pancake mix on hand!

  11. Thank you for clearing that up! Thats exactly what I did. I used 2 pans the second time instead of one. I bet thats what the others did as well. I’ll pass it on. Thanks again and I look forward to your new and delicious recipes!

  12. Hi Avery, I have made alot of your cookies and I must say they are the best! The first batch of the 4 ingred PB cookies were awesome!!, after that, the taste was the same but the bottoms are getting to dark. I didn’t change anything and the other friends I sent the recipe to are also having the same issue. We are using parchment and/or silpats. Any suggestions?

    1. I would say just bake a little less time then. And if you’re worried the cookies won’t cook through if you bake a bit less time, then I’d make the dough mounds slightly smaller and/or flatten them more.

      And of course, make sure you’re not baking tray #2 on the same tray you used to bake tray #1 on. I always bake 1 tray in the oven at one time, never 2. Neither cook the way I like if I try 2 at once; take a bit longer, but worth it in the end. Also, I STRONGLY prefer Silpats to parchment for cookies.

      Thanks for trying so many of my cookie recipes and I’m so glad you like these – minus the browning aspect on the bottoms. I think you can easily remedy that though!

  13. I removed this recipe from my cookie board after trying this recipe rather than a traditional peanut butter cookie recipe for Christmas. With six teenagers in the house yesterday, I asked for their honest opinion. My 18 year old took one bite and suggested kindly giving the rest to the squirrels.

    1. I’m sorry your family didn’t like them. My family loved them – we all have different tastes. Thanks for trying the recipe.

  14. These cookies were fun and easy to make. They looked goopy at first but firmed up nicely to shape into balls. I may have cooked them a bit too long and I may use just under a cup of Bisquick next go round. Overall outcome….delicious!

    1. Glad they came out great for you and that you’re pleased – and yes with cookies like these, based on the types of PB everyone has, and their climate, ovens, etc. baking time and exact down-to-the-penny amount of Bisquick can vary slightly and with some minor tweaks, you’ll know exactly what’s perfect for your oven, etc!

  15. Hi! These look so delicious!! Are you absolutely sure there isn’t anything I can substitute the Bisquick for? I’m in Europe (Estonia, actually), and we don’t have it here. We do have different cake mixes, though. Maybe some would work? What does it resemble the most?
    Now I have to have someone shop for Bisquck in the US. Usually I order pecans (which are crazy expensive here), and maple syrop, looks like I have to extend the list.

    1. I haven’t tried making substitutions so I have no idea what to recommend to you. Good luck in trying to find the ingredients where you live!

  16. My youngest son loves peanut butter! I can’t wait to make these cookies! I never thought to use Bisquick. Such a great idea and I always have some on hand for pancakes. Thanks for the great recipe!

  17. I just mixed everything together. Mine are very goopy. Should I add a little more bisquick, or refrigerate for a little while? I followed the recipe exactly. I am having a hard time shaping into balls.

      1. Ok great! I was going to say, because PB varies from brand to brand, and so does the SCMilk, if you needed to add a little more Bisquick, do it. You definitely don’t want the dough ridiculously loose. It should be like standard cookie dough, but on the oily side from all the PB :)

        LMK what you think of the cookies!

  18. These are *perfect* for a party I’m gping to this weekend! However, it’s pirate-themed and I’m curious if these are sturdy enough to support a chocolate coin on end, as a pirate nod.

    1. I think that would be fine and would look great! Just make sure the cookies are mostly cooled before you set it on them. Not sure if you were just going to lay it flat on the center or if you were going to stand the coin on its edge, but if the cookies are 95% cooled, just the tiny bit of leftover heat will be enough to barely melt the coin so it sticks, but not so much it turns to a puddle of chocolate. LMK how it goes!

  19. These cookies turned out great. I used chunky peanut butter by accident and really enjoyed the little but if crunch in contrast to the rich chewiness. Thanks for a keeper!

    1. Glad they came out great for you and I can see how crunchy PB, along with the chewiness, would work great together! Glad they’re a keeper :)

  20. These look like dream PB cookies, girl!! I love that you used Bisquick in them!! Pure genius! :) Pinned!

  21. These look so beautiful inside – cakey almost. I can’t get bisquick over here in the UK (well, I don’t think …) but I’d like to check out some of your other pb cookie recipes!

  22. Super interesting ingredient list! I would have never thought to use Bisquick and sweetened condensed milk. I’m so intrigued!

  23. These cookies do look incredible Averie! So soft and chewy – just how I like ’em :) Pinned!

  24. Sometimes I realize that as a food blogger, I probably think in terms and words and phrases the average person doesn’t. For example when I saw these cookies I thought, “Wow, the chewiness factor in these cookies has got to be mind-blowing!” Ha! So thick and soft, I’m dying to make these – gorgeous Averie! Pinned!

    1. Wow, the chewiness factor in these cookies has got to be mind-blowing <---- OMG YOU ARE SO RIGHT!! They are some of THE chewiest cookies I've ever made! PB cookies tend to be soft. Or hard/crumbly. But rarely with true chew factor. These are soft AND chewy. Like REALLY realllly chewy. And we think alike b/c I'm always going to blogs thinking things like that in my head, too :)

  25. These look so good. I’ve made chocolate chip cookies with Bisquick and really like those, so I will absolutely be trying these!

  26. SCM in peanut butter cookies? NOTHING GETS ANY BETTER. Oh my, this is my new favorite recipe!! Pinned, of course.

    1. You know I am supremely picky about PB cookies after writing a cookbook basically dedicated them, and these, I kid you not woulda coulda shoulda been in that cookbook! PB cookies tend to be soft. Or hard/crumbly. But rarely with true chew factor. These are soft AND chewy. Like REALLY realllly chewy. The texture thing, mmm, you would ADORE them! I had no idea Bisquick and SCM could do all that, but I’m hooked!

  27. So many peanut butter cookie recipes … so little time …

    While I like to make cookies totally from scratch, I also find it’s really helpful to have a few “I need to be able to whip something up quick” recipes–cuz life is sometimes unpredictable! I don’t have a super-quick PB cookie recipe so now I have a new one I can add to my arsenal!

    1. And I think that these are from scratch, well in my mind they are :) They just use Bisquick rather than flour + baking powder + salt for the dry ingredients, and the SCMilk takes care of basically creaming butter and sugar together (and almost the egg too!) without actually have to use butter, eggs, or sugar per se. Although of course SCM is full of sugar :)

      But seriously though I am in LOVE with these and would put them up against far more complicated recipes and seriously they’d hold their own. I am 100% in love! The other totally scratch PB cookie recipe that’s super easy is linked in this post, the PB Chocolate Chunk ones. Those are very easy and only a few ingredients, too!

      1. I have a bar chocolate chip recipe using a yellow cake mix as the base. I think of it as “mostly home-baked” and it’s my fall-back “I need cookies NOW” recipe. But I like variety and this recipe looks totally up my alley.

  28. Loving these puffy, thick cookies and the ease of remembering 1-1-1-1! I have fond memories of making Bisquick pancakes with my best friend growing up, but haven’t used it in quite some time. What an excellent idea!

  29. What a great idea to use bisquick and sweetened condensed milk! I love peanut butter cookies, so I’ll definitely have to try this :)

  30. These cookies couldn’t be more easy! I think my girls will have tons of fun making them for the holidays! Pinned!

  31. There’s something so satisfying about having a delicious cookie made in just a few minutes. Love this friend!

  32. I remember being super jazzed when Bisquik started making a GF version. I went on a baking binge, and I did some pb cookies, but not with condensed milk. I made some crumbles and crisps also.

    It’s actually pretty good, and I didn’t taste a difference between the regular version.

    1. Not even kidding that these are in the top 5 PB cookies I’ve ever made and I probably have 100+ versions of just PB cookies. LOVED THEM. They are truly chewy. Most Pb cookies are super soft. Or rock hard and crumbly. These are super soft AND super chewy. If you need a holiday baking project, THESE! But you can’t use natural PB and I know you like to but for these, nope!

  33. I have never seen bisquick used in cookies before and I love the uniqueness of it! These cookies look perfectly soft and chewy, my favorite kind!

  34. These look like the ultimate peanut butter cookies! I can’t believe there’s only 4 ingredients in them. That means I have no excuse not to make these, as I have everything in my kitchen! Pinned!

    1. Thanks for pinning and they truly were the ultimate PB cookie! Cannot say enough about how much I loved these!

  35. Looks like today is all about the peanut butter. Every stop I’ve made so far. Mm….can’t get enough pb in life… that’s for sure!

    1. Isn’t it funny how that works, where everyone posts the same ingredient on the same day. I actually haven’t seen any other PB today (that I can remember…LOL!)

  36. The texture of these cookies looks amazing! I don’t think I have ever tried cookies made with bisquick

  37. Only 4 ingredients and these look incredible! Love that they are made with bisquik mix – what a great idea Averie!! Hope you had a great weekend :)

  38. only 4 ingredients to rich, bold Peanut Butter taste? UMM where is that sign up sheet! These look like the perfect cookies. EVER. Pinned!

  39. What an easy recipe–and super quick on prep time too! I never would have guessed you used bisquick and SWC milk (and the milk was the bigger surprise of the two). These cookies make me want to go buy bisquick just to make them!

    1. never would have guessed you used bisquick and SWC milk (and the milk was the bigger surprise of the two). <---- I know, crazy, right! I mean no butter, no traditional sugar, so many non-standard things like no big stand mixer or creaming ingredients. I think you totally should try these. They are worth the purchase! :)

  40. Wow, yet another PB cookie recipe from the master! I love this one. Am gonna have to try it next time I get that hankering, so yeah…in about an hour.

  41. What a great easy recipe..I love how few ingredients there are. I like a thick cookie too and peanut butter are a favorite.

  42. Oh my peanut butter lovin’ heavens! These cookies are making me drool and your photography is amazing! I WILL be making these very soon!

  43. There is nothing better than a thick chewy cookie, and these hit both marks!
    I bought a box of Bisquick for a casserole last week and had no idea what to with the rest besides biscuits (yawn). Will have to give these a go! Pinned!

    1. Well isn’t that serendipity! These are so EASY! Like in 5 minutes, you’ve got the whole prep work done and I seriously loved them! If you try them, LMK!