You’ll love these super-easy Bisquick peanut butter cookies! The soft Bisquick cookies are simple to make with delicious peanut butter and condensed milk and don’t require any dough chilling. They have the perfect balance of sweet and salty with a wonderfully soft, melt-in-your-mouth texture.
Pancake peanut butter mix cookies
Bisquick peanut butter cookies are one of the easiest homemade cookie recipes. You only need 4 pantry staples that you probably already have at home: peanut butter, sweetened condensed milk, pancake mix, and vanilla extract.
Adding peanut butter to cookies gives them an amazingly soft, chewy consistency with a delicate, tender crumb. They are so easy to make, and you don’t even need to chill the dough. But it’s one of these classic recipes that I hope you return to again and again.
These 4-ingredient peanut butter cookies taste delicious dipped in milk and are a tasty addition to lunch boxes, a yum after-school snack, and a gluten-free treat that your family and kids will love. A complete crowd-pleaser!
Yes, you’ll need only 4 ingredients for these Bisquick peanut butter cookies. They are so quick and easy to make, that you want to bake them all the time. To see exact ingredient amounts, please scroll down to the recipe card.
- Bisquick baking mix is a pre-made baking mix made of flour, cornstarch, shortening, and leavening agents. It provides structure to peanut butter cookies, and the shortening also provides extra moisture. It’s also the star ingredient in my Bisquick chocolate chip cookies.
- Creamy peanut butter: A creamy peanut butter works best, and I recommend sticking to a non-stir option like Skippy or Jif.
- Sweetened condensed milk adds moisture and sweetness to the dough and helps bind everything together. You need a regular 14-oz can.
- Vanilla extract adds a lovely vanilla flavor. I recommend using pure vanilla, not the imitation stuff.
- Measuring cups + spoons or kitchen scale to measure the ingredients.
- Large mixing bowl + electric mixer to whip up the dough.
- Cookie scoop to portion the dough.
- Cookie sheets + parchment paper to bake the cookies.
- Wire rack to cool the cookies after baking.
How to make Bisquick Peanut Butter cookies
Peanut butter cookies with pancake mix are the perfect treat to prepare at any given time. Once they come warm out of the oven, enjoy them with a cold glass of milk.
#1: Mix cookie dough
- In a large mixing bowl, using an electric mixer, mix the peanut butter, condensed milk, and vanilla extract on medium speed until smooth and well incorporated.
- Next, mix in the Bisquick baking mix on low speed until just combined.
#2: Shape & flatten cookies
- Portion the dough with a 1.5-tablespoon cookie scoop. Roll each portion between your palms into a smooth ball. If desired, roll each ball of dough ins sugar.
- Arrange the dough balls on parchment paper-lined baking sheets, spacing them about 2-inches / 5 cm apart.
- Slightly flatten the dough by pressing the back of a fork into each dough ball twice to create a crisscross pattern.
#3: Bake & cool
- Bake the cookies at 375°F for 8 to 10 minutes or until the edges are slightly browned.
- For even baking, cook only one cookie sheet at a time and rotate halfway through baking.
- Let the cookies cool on the baking sheets for 10 minutes. Then remove the cookies to a wire rack to cool completely.
Bisquick peanut butter cookies have the perfect balance of sweetness and nutty flavor, plus a thick, tender, slightly chewy texture in every bite. Here are some tips and tricks to ensure yours turn out just right.
- Regular peanut butter: While you can use natural peanut butter, I recommend processed peanut butter for this recipe. If you opt for natural peanut butter, the cookies will spread more and the texture will turn out differently.
- Measure your Bisquick mix correctly: Adding too much Bisquick can make the cookies dry and crumbly. The best way to measure Bisquick is by using a scale. If you don’t have one, fluff the Bisquick with a spoon, sprinkle it into your measuring cup and level off the excess with a knife.
- Underbake slightly: The secret to a soft, tender texture is to take the cookies out of the oven while they are still a bit undercooked. They are ready when the edges just start to change color. They will continue to bake and set up as they cool on the baking sheets and don’t get overbaked in the oven.
- Let rest: The cookies are very soft right out of the oven, so let them sit for a while on the baking sheets before moving them to a wire rack. Once cooled, they are firm enough to handle and incredibly delicious.
Variations & mix-ins
If you love these sweetened condensed milk peanut butter cookies and want to make them more often, check out these ideas on how to switch the recipe up!
- Crunchy peanut cookies: For a little crunch, use crunchy peanut butter in place of smooth.
- Sugar coating: Roll each dough ball in granulated sugar before baking and flatting for a crunchy, sweet sugar coating.
- Snickerdoodle style: To make snickerdoodle Bisquick peanut butter cookies, roll your dough balls in cinnamon sugar before they go into the oven.
- Chocolate: Add 1 cup of chocolate chips to the cookie dough or drizzle melted chocolate on top of the baked, cooled cookies. Peanut butter and chocolate are always a winner!
- Butterscotch: Peanut butter and butterscotch are another fantastic combo. Add 1 cup of butterscotch chips to the batter, and you’ll never go back.
- Nuts: Fold 1 cup of your favorite nuts into the batter. Walnuts, pecans, almonds, and of course, peanuts will give the cookies a delicious crunch.
- Raisins: For extra sweetness and hints of fruity flavor, stir 1 cup raisins or dried cranberries into the dough before baking.
How to store Bisquick peanut butter cookies
Let the cookies cool completely before storing them in an airtight container or cookie jar. They will be good at room temperature for 5 to 7 days.
Freeze Bisquick peanut butter cookies
Both the baked cookies and the unbaked dough freeze well to save for later. Here’s what you need to know:
- Baked cookies: Place the cooled cookies into a freezer-friendly container or Ziploc bag and label with the date. The cookies will stay good for 3 months in your freezer. Let thaw at room temperature for 30 minutes to an hour.
- Cookie dough: To freeze the cookie dough, scoop out individual balls. Line them up on a parchment paper-lined cookie sheet and freeze for about 30 minutes. Then transfer the dough balls into a freezer bag that is labeled with the date. Freeze for up to 3 months.
- Bake frozen cookie dough: When you’re ready to bake, arrange the frozen dough balls on your baking sheet and bake as directed. Just add a few minutes to the baking time. No need to defrost the dough!
- 3/4 cup / 180 g / 6.3 oz creamy peanut butter
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups / 240 g / 8.5 oz Bisquick baking mix
- Prepare for baking. Preheat the oven to 375°F / 190°C / gas mark 4. Line light-colored cookie sheets with parchment paper or non-stick silicone baking mats.
- Mix cookie dough. In a large mixing bowl, using an electric mixer, mix the peanut butter, condensed milk, and vanilla extract on medium speed until smooth and well incorporated.
- Add Bisquick. Next, mix in the Bisquick baking mix on low speed until just combined.
- Shape cookies. Portion the dough with a 1.5-tablespoon cookie scoop. Roll each portion between your palms into a smooth ball. If desired, roll each ball of dough ins sugar.
- Flatten cookies. Arrange the dough balls on the lined baking sheets, spacing them about 2-inches / 5 cm apart. Slightly flatten the dough by pressing the back of a fork into each dough ball twice to create a crisscross pattern.
- Bake. Bake the cookies for 8 to 10 minutes or until the edges are slightly browned. For even baking, cook only one cookie sheet at a time and rotate halfway through baking.
- Cool. Let the cookies cool on the baking sheets for 10 minutes. Then remove the cookies to a wire rack to cool completely.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 132mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 2g
What are Bisquick peanut butter cookies?
Bisquick peanut butter cookies are cookies that use pancake mix instead of flour and leavener. Condensed milk replaces sugar and eggs.
They were called 1-2-3 cookies and are just like your classic old-fashioned peanut butter cookies with fork marks and all.
Where did Bisquick peanut butter cookies originate?
I believe Bisquick peanut butter cookies were first shared by Betty Crocker in the 1950s. The original recipe used water and sugar instead of condensed milk (you can see the recipe below). A second version of condensed milk peanut butter cookies was published in the 1980s.
Can you make pancake mix peanut butter cookies with other baking mixes?
Yes, you can make peanut butter cookies with pancake mixes such as Krusteaz or Jiffy. Use the same amount as suggested in the recipe.
What is the best peanut butter for these Bisquick cookies?
I recommend creamy peanut butter for the best texture and flavor. Natural peanut butter because the oils make the cookies too soft. My favorite peanut butters for these easy Bisquick cookies are:
- Trader Joe’s Peanut Butter
- Peter Pan
- Generic Store Brand Peanut Butter
Should I use smooth or creamy peanut butter for the best Bisquick peanut butter cookies?
I made the recipe with creamy and crunchy peanut butter and loved them both. The cookies turned out perfectly; the only difference is a different texture.
You can see small peanut chunks in the cookies I made with crunchy peanut butter, whereas the cookies prepared with smooth peanut butter look smooth.
My husband prefers the crunchy version, but I love both equally. Seriously, give me all the peanut butter cookies.
Why do Bisquick peanut butter cookies have fork marks?
The fork marks help to flatten the cookies. The Bisquick peanut butter cookie dough is pretty dense and won’t spread much in the oven. Pressing the top of the cookies down with a fork before baking ensures the cookies bake more evenly.
To create the for marks, roll the cookie dough into a ball and place it on a lined baking sheet. Gently press the dough down with a fork, then turn the fork and make another imprint, creating an X-mark.
Bisquick Peanut Butter Cookies without Condensed Milk
As I mentioned earlier, the recipe from the 1950s was for Bisquick peanut butter cookies without condensed milk. I want to share it in case you don’t have condensed milk. The recipe yields 8 dozen cookies.
- 1 cup peanut butter
- 1 cup granulated sugar (can sub for brown sugar, packed)
- 1/2 cup boiling water
- 2 cups Bisquick baking mix
- Mix dough. Beat the peanut butter, sugar, and hot water until smooth. Stir in the Bisquick mix.
- Form cookies. Drop teaspoonfuls of dough onto lined cookie sheets. Flatten each dough ball with the bottom of a glass dipped in flour, or press the cookies with a fork dipped in flour.
- Bake. Bake for 8 to 10 minutes in a 350°F oven.
Reasons to love Bisquick peanut butter cookies
- Taste + texture: Cookies made with Bisquick are incredibly soft and packed with delicious peanut butter flavor.
- Ease: The recipe is incredibly easy to make with just 4 ingredients and a few simple steps.
- No chilling: The cookies are also quick to make because the dough doesn’t need to be chilled.
More peanut butter recipes you’ll love
Peanut Butter is the best, right? We love it in everything from drinks to cakes to pies. Try these recipes when the craving strikes. They are easy and full of delicious peanut butter flavor!
- Peanut Butter Cup Tropical Smoothie
- Nutter Butter Bars
- Peanut Butter Snickerdoodles
- Velveeta Peanut Butter Fudge
- Nutter Butter Pie
Want more homemade cookies?
Nothing beats homemade cookies with a glass of milk! If you’re in the market for more ideas, then check out some of our other recipes:
- Chocolate Chip Cookies Without Brown Sugar
- No-Butter Sugar Cookies
- Pink Frosted Sugar Cookies
- Meringue Cookies without Cream of Tartar
- Condensed Milk Chocolate Chip Cookies
- No-Spread Sugar Cookies
- Irish Short Bread
- Soft Batch Cookies
Other Bisquick recipes to try
We love baking with Bisquick because it simplifies recipes and always tastes so good. Check out a few of our other favorites: