These soft and chewy peanut butter cookies are made with Bisquick, so it’s super easy to whip up a batch!
If you need an easy cookie recipe, these Bisquick peanut butter cookies are for you!
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Is there anything better than a soft and chewy homemade cookie?
Nope.
And although I make a lot of cookies from scratch, it’s helpful to have a shortcut every now and then for whipping up a batch of warm, homemade cookies.
That’s one reason why Bisquick chocolate chip cookies, Bisquick sugar cookies, and brownie mix cookies are always a hit, and why these soft and chewy Bisquick peanut butter cookies are going to be your next favorite shortcut recipe!
Eggless Peanut Butter Cookies Made with Bisquick
Using a baking mix to make peanut butter cookies eliminates the need to have some other pantry items on hand, and saves a little bit of time, too!
Plus, these cookies don’t require any eggs, so that’s one less ingredient you need!
The resulting cookie is sweet and tender, soft and chewy, and rolled with some sparkling sugar. So good!
This recipe does require sweetened condensed milk, so if you need a recipe without that ingredient, try my pancake mix peanut butter cookies without condensed milk!
More Delicious Cookie Recipes:
- Bakery Style Oatmeal Raisin Cookies
- Soft and Chewy Pumpkin Snickerdoodles
- Quick and Easy Peanut Butter Chocolate Chip Cookies
- Strawberry Jello Sugar Cookies
- Lemon Pudding Crinkle Cookies
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How to Make Bisquick Peanut Butter Cookies
It’s really easy to make these simple cookies! You just need a handful of ingredients.
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 14-oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1 1/2 cups Bisquick baking mix
- 1/4 cup of granulated sugar, for rolling cookies in (optional)
How to Make It:
(Full printable recipe is available below)
Mix peanut butter, sweetened condensed milk, and vanilla. First, you’ll cream together the peanut butter, sweetened condensed milk, and vanilla in the bowl of a stand mixer.
Add baking mix. Next, with the mixer on low speed, you’ll add the Bisquick baking mix, just until combined.
Roll and chill. Scoop out the dough by rounded tablespoonful. Roll the dough into a ball and roll it in the sugar, turning to coat.
Place the rounds of dough onto a plate and use the tines of a fork to slightly flatten and create a criss-cross pattern in the dough.
Transfer the plate to the refrigerator and chill for a couple of hours.
Bake and cool. Place each round of dough on a prepared baking sheet.
Bake at 350F for about 12-14 minutes.
Let cool on the pan for a few minutes before transferring to a cooling rack.
Notes and Adaptations:
- I have not personally tried this with the gluten-free Bisquick mix, so I don’t know for sure how it would work. If you try it, I’d love to know how it turned out for you! If you need a gluten-free peanut butter cookie recipe, consider these easy flourless peanut butter chocolate chip cookies (and omit the chocolate chips if desired).
- I like these rolled in sugar, but you can skip that step if desired, and bake them plain.
- I recommend sticking with regular creamy peanut butter, not the natural peanut butters that separate and require refrigeration and stirring to combine.
Recommended Equipment:
- Stand mixer
- Baking sheet
- Silicone mat or parchment paper
Bisquick Peanut Butter Cookies
These easy peanut butter cookies are made with Bisquick, for simple yet deliicous soft and chewy cookies!
Ingredients
- 1 cup creamy peanut butter
- 14-oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1 1/2 cups Bisquick baking mix
- 1/4 cup white sugar, for rolling (optional)
Instructions
- Line a baking sheet with a silicone mat or parchment paper.
- In the bowl of a stand mixer, combine peanut butter, sweetened condensed milk, and vanilla. Mix until smooth.
- With mixer on low speed, add in Bisquick baking mix and mix just until combined.
- Scoop out dough by rounded tablespoonful and roll in hands to form a ball. Roll the ball in the white sugar, if desired, turning to coat. Repeat with remaining dough.
- Place rounds of dough onto a plate. Use the tines of a fork to slightly flatten each ball and create a criss-cross pattern on top. Transfer plate to refrigerator and chill dough for 2 hours.
- Remove from refrigerator and place dough rounds on prepared baking sheet. Preheat oven to 350F.
- When oven is preheated, transfer baking sheet to oven and bake for 12-14 minutes.
- Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack.
Notes
- I have not tested this recipe with gluten-free Bisquick, so I'm not sure how it would work. If you need a gluten-free peanut butter cookie recipe, consider trying these flourless peanut butter cookies.
- I like these rolled in sugar, but you can skip that step if desired, and bake them plain.
- I recommend sticking with regular creamy peanut butter, not the natural peanut butters that separate and require refrigeration and stirring to combine.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 192mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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