These chewy peanut butter cookies are made with pancake mix to save you time in the kitchen.
Pancake mix peanut butter cookies are so easy to make and they taste incredible. Using pancake mix is one shortcut worth taking.
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Peanut butter cookies have been popular for ages. And with good reason!
There aren’t many things more comforting than the smell and taste of a warm, chewy peanut butter cookie. Having a tried and true soft peanut butter cookies recipe in your back pocket is a must.
Baking from scratch doesn’t have to be difficult, but there are days when you just need a shortcut.
Shortcut Peanut Butter Cookies
One such shortcut is making cookies with a baking mix that you probably already have on hand. It saves time and the cookies always taste great.
In fact, my Bisquick peanut butter cookies inspired this recipe.
Many people landed on that recipe when looking for Bisquick peanut butter cookies without sweetened condensed milk, or a recipe that could be used with pancake mix instead of Bisquick.
Because so many people were looking for an alternative, I have delivered!
These easy peanut butter cookies use pancake mix and the recipe doesn’t contain any sweetened condensed milk.
It’s a makeover of an old from-scratch recipe a woman from my childhood church gave me–and it’s a winner!
More Easy Cookie Recipes You Will Love:
Peanut Butter Cookies Made with Pancake Mix
Pancake mix cookies are so easy to make and using the mix eliminates the need to add flour, baking powder, baking soda and salt. This can save time and also frustration.
How many times have you opened the baking powder to find it has caked into a solid mass that even a hammer and chisel couldn’t break through?
Pancake mix to the rescue!
Baking with pancake mix is very similar to using Bisquick.
Generally speaking, Bisquick baking mix and pancake mix can be substituted for each other, though most pancake mixes have a bit more sugar than Bisquick does.
How to Make Pancake Mix Peanut Butter Cookies
It’s really easy to make these soft, chewy peanut butter cookies. You only need a handful of ingredients.
Ingredients You’ll Need:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Peanut butter
- Pancake mix
- Sugar for rolling cookies
How to Make It:
(Full printable recipe is available below)
Preheat and prep. First you’ll preheat you oven to 375F and prep your cookie sheets by lining them with parchment paper or a silicone mat.
Mix the batter. Next you’ll cream together the butter, peanut butter, and sugars in your stand mixer. Then add eggs and vanilla.
Gradually add the pancake mix until everything is combined, creating a soft dough.
Roll. Last, you’ll roll tablespoons of dough into balls and dip them into white sugar to coat. Place them on a cookie sheet. Use a fork to create a crisscross pattern in the cookie and flatten it slightly.
Bake. Transfer to the oven and bake for 7-9 minutes or until the edges just begin to brown.
Don’t overbake or else your cookies will be crunchy instead of soft and chewy!
Transfer to a cooling rack and allow them to cool for a few minutes before enjoying.
Notes and Adaptations:
- This recipe has not been tested with a gluten-free pancake mix. It might work just fine, but you can also consider trying these flourless peanut butter cookies if you are looking for a gluten-free option.
- Regular peanut butter will work better than natural peanut butter that requires stirring and refrigeration.
- If you are looking for some crunch, use crunchy peanut butter instead.
- You can skip rolling the cookies in sugar if you’d like, but I prefer the added sweetness.
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups pancake mix
- optional: 1/4 cup sugar for rolling cookies
- Preheat oven to 375F and line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl with an electric hand mixer), beat butter, both sugars, and peanut butter together until creamy.
- Add eggs and vanilla, mixing until combined.
- With mixer on low speed, gradually add pancake mix, mixing only until it's combined.
- Scoop batter out by rounded Tablespoon, rolling in your hands to make a ball. If desired, roll the ball in sugar to coat, then place 12 rounds of dough on the baking sheet, separated by a couple of inches.
- Use the tines of a fork to press a criss-cross pattern in the top of each round, flattening it slightly.
- Bake for 7-9 minutes, just until the edges are starting to turn golden-brown. Do not overbake.
- Remove from oven and transfer to a cooling rack to cool.
- You can skip rolling in sugar if preferred, but I like the added sweetness.
- I have not tested this recipe with gluten-free pancake mix. It might work fine, but if you need a gluten-free recipe, consider trying my gluten-free flourless peanut butter cookies.
- You can use crunchy peanut butter if you prefer. I do not recommend using natural peanut butter that separates and requires stirring.
Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 116mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 1g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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