✔ Updated · fixed the dough ratio (2 cups Bisquick), real bake time, storage and freezing
These Bisquick peanut butter cookies take four pantry ingredients and about 20 minutes of actual work. They bake up soft and chewy, with a sparkly sugar crust and the classic fork crisscross on top.
At a glance
The one tip that matters: Pull them while the centers still look a little underdone. That's the moment they stay soft and chewy once they cool.
Why You'll Love These Cookies
- No butter, no eggs, no creaming. The condensed milk does all of that work for you.
- One bowl and a fork, so cleanup takes about two minutes.
- Big batch, small cookies, which means there's always one left for the lunchbox.
How Bisquick Peanut Butter Cookies Work
Bisquick is flour, leavening, shortening and salt already mixed together. Sweetened condensed milk brings the sugar and the moisture, and peanut butter adds fat and that big roasted flavor. So you get a full cookie dough with no butter to soften and no eggs to crack.
My test for a shortcut recipe is simple: does it taste like the real thing, and can anyone make it on a busy afternoon? These pass both. They're softer and more tender than a classic from-scratch peanut butter cookie, almost like a peanut butter blossom without the kiss.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use no-stir creamy peanut butter. Natural peanut butter separates and the oil makes the cookies spread thin and greasy. I keep a jar of the regular kind just for baking.
- Don't skip the chill. Straight out of the bowl the dough is soft and sticky. One hour in the fridge and it rolls into neat balls without gluing itself to your palms.
- Roll in sugar before you press. The sugar coat gives you that crackly, sparkly top. Lucy is on fork duty at our house, and she takes the crisscross very seriously.
- Bake one sheet at a time on the middle rack. These cookies go from soft to dry in about a minute, so set a timer for 7 minutes and check.
- No raw nibbling. The flour in baking mix isn't heat-treated, so save the dough for the oven, as tempting as it smells.
Bisquick Peanut Butter Cookies
48
cookies10
minutes9
minutes75
kcal1
hour20
minutesSoft, chewy peanut butter cookies made with just Bisquick, sweetened condensed milk, peanut butter and vanilla, rolled in sugar and pressed with a fork. Makes about 4 dozen small cookies.
Ingredients
1 can (14 oz) sweetened condensed milk
3/4 cup creamy peanut butter (no-stir)
1 teaspoon vanilla extract
2 cups Bisquick Original baking mix
1/4 cup granulated sugar, for rolling
Directions
- In a large bowl, beat the sweetened condensed milk, peanut butter and vanilla with a wooden spoon or hand mixer until smooth and glossy.
- Add the Bisquick and stir until a soft dough forms with no dry streaks. Cover the bowl and chill for 1 hour, so the dough is firm enough to roll.
- Heat the oven to 350°F and line two baking sheets with parchment. Roll the dough into 1-inch balls, roll each ball in the sugar and set them 2 inches apart.
- Press each ball flat with a fork, then press again the other way to make a crisscross.
- Bake one sheet at a time for 7 to 9 minutes, until the edges are set and the bottoms are lightly golden. The centers should still look soft; they firm up as they cool.
- Cool on the baking sheet for 2 minutes, then move the cookies to a wire rack to cool completely.
Notes
- You can use an electric hand-held mixer that will allow you to combine the ingredients quicker and more efficiently than mixing by hand. For large batches of cookies, use a stand (countertop) mixer.
- You can substitute the peanut butter with any other nut-butter or creamy spread, as long as they are smooth. This will allow you to use this recipe as a base for many other flavors.
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Easy Variations
- Chocolate chip: fold in 3/4 cup mini chocolate chips with the Bisquick.
- Peanut butter blossoms: skip the fork and press a chocolate kiss into each cookie as soon as it comes out of the oven.
- Nut-free: swap in the same amount of sunflower seed butter. The cookies may turn a little green inside as they cool; that's a harmless reaction with the leavening.
- Sandwich cookies: spread peanut butter frosting or jam between two cooled cookies.
More Bisquick and Peanut Butter Bakes
Want a chocolate version? Try my Bisquick chocolate chip cookies. For a from-scratch cookie, there are peanut butter cookies without brown sugar and no-bake peanut butter cornflake cookies. Browse all my Bisquick desserts and Bisquick recipes.
Frequently Asked Questions
Can you make cookies with Bisquick?
Yes. Bisquick already has flour, leavening, fat and salt in it, so you only add a binder and flavor. Sweetened condensed milk plus peanut butter turns it into a soft dough with no butter or eggs needed.
Why are my Bisquick peanut butter cookies dry?
Usually they were baked too long or the dough had too much mix. Measure the Bisquick by spooning it into the cup and leveling it, and take the cookies out while the centers still look soft. They keep firming up on the pan.
Can I use crunchy peanut butter?
Yes, crunchy works well and gives little bits of peanut in every bite. Use the same 3/4 cup. Skip natural peanut butter that separates, because the extra oil makes the cookies spread and taste greasy.
How do I store Bisquick peanut butter cookies?
Keep them in an airtight container at room temperature for up to 5 days. A slice of bread in the container keeps them soft. For longer storage, freeze the baked cookies for up to 3 months.
Can I freeze the cookie dough?
Yes. Roll the balls in sugar, freeze them on a tray until firm, then bag them for up to 3 months. Bake from frozen at 350°F, pressing with the fork after 2 minutes, and add 1 to 2 minutes to the bake time.
