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
- 4-Ingredient Peanut Butter Cookies Recipe
- More Easy Peanut Butter Cookie Recipes:
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.
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.
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.
Recipe FAQs
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!
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4-Ingredient Peanut Butter Cookies
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
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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)
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.
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”.
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”.
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.
Can i make these 4 ingredient cookies with another baking mix if I don’t have Bisquick in the house?
Something that behaves like Bisquick is fine, i.e.storebrand competitor to Bisquick or something like that.
I dont have bisquick what can I substitute it with? Thank you in advance
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.
Could you honey roasted and or crunchy peanut butter in the recipes?
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.
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!
We use to put Carmel Kisses on ours… or as daughter called them…” tarmel tisses”.
So cute :)
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.
Thanks for the 5 star review and glad these are a staple!
These cookies are good! Perfect Valentines treat for my office! Will post a picture when all done. Thank you!
Glad you love them!
Would the cookie recipe using Bisquick work the same if I was using gluten free Bisquick?
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!
Hi I want to make 50kg cookies at a time can you send me recipe of 50kg cookies formula.
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.
Have you used the dry PB2 mix in any recipes?
No I haven’t.
Made these cookies tonight for my partner and our roommates. They are delicious and simple.
Thanks for trying the recipe and glad it came out great for you!
Instead of doing PB does nuttella work?
I haven’t tried this recipe with Nutella so can’t say for sure but I have these which are made with Nutella and they’re great.
Any possibility this is actually supposed to call for a TEASPOON of vanilla instead of a TABLESPOON as instructed??
A tablespoon is 3 teaspoons. I love vanilla. If you don’t, use what you generally prefer to use in cookies. Enjoy!