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!
Table of Contents
- 4-Ingredient Peanut Butter Cookies
- Ingredients in 4-Ingredient Peanut Butter Cookies
- How to Make Peanut Butter Cookies with Bisquick
- Make-Ahead Instructions
- Recipe FAQs
- Tips for Making 4-Ingredient Peanut Butter Cookies
- Recipe Video
- More Easy Peanut Butter Cookie Recipes:
- 4-Ingredient Peanut Butter Cookies Recipe
4-Ingredient 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.
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!
How to Make Peanut Butter Cookies with Bisquick
It’s SO easy to make peanut butter cookies with 4 ingredients. Follow these simple instructions:
- 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 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.
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.
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.
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!
Sure, why not! I bet a honey roasted peanut butter could be delicious here.
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.
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!
Pin This Recipe
- 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
- To a large mixing bowl add the peanut butter, sweetened condensed milk, vanilla, and stir to combine.
- Add the Bisquick and stir to incorporate. Mixture will be very thick.
- 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.
- 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.
- 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.
- 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.
Recipe adapted from Betty Crocker.
Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 174mgCarbohydrates: 32gFiber: 1gSugar: 28gProtein: 9g
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!
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
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.