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These cookies are super easy to prepare with Bisquick baking mix. With only 5 ingredients, they’re a snap to make with minimal mess. You don’t need a mixer, either. They come together quickly in a bowl with a spoon.
It’s hard to tell when they’re done, so try to avoid overbaking them. They should take 7 to 9 minutes. You can score them with a fork for the traditional criss-cross marks or flatten them with the bottom of a glass dipped in sugar.
What You’ll Like About This Dish
One-bowl, no-mess recipe. Just a spoon and a bowl—no mixer needed and minimal cleanup.
Only 5 main ingredients. Easy to whip up from pantry staples when you want cookies fast.
Fun for kids to help. Rolling and pressing the cookies is a great hands-on step for little helpers.
Ingredient Notes
- Peanut butter: Smooth peanut butter works best for even texture.
- Sweetened condensed milk: Adds sweetness and helps bind the dough.
- Vanilla extract: Rounds out the flavor.
- Bisquick baking mix: Provides the structure—no need for flour, leavening, or salt.
- Granulated sugar: For rolling and pressing—adds a slight crunch to the outside.
- Mini chocolate chips (optional): Stir in for a chocolatey version.
Steps to Make Bisquick Peanut Butter Cookies
- Preheat the oven and line baking sheets with parchment paper.
- Stir together peanut butter and sweetened condensed milk in a mixing bowl.
- Add the vanilla extract, then the Bisquick, and stir until fully combined.
- Scoop dough into small balls and roll in sugar.
- Arrange on baking sheets and flatten with a fork or glass.
- Bake for 7 to 9 minutes, until just set—don’t overbake.
Tips for Peanut Butter Cookies
- The dough will be stiff—use a sturdy spoon or spatula to mix.
- These cookies don’t spread much, so flatten them to your desired shape before baking.
- Look for slightly golden edges; they may seem soft but will firm up as they cool.
- Try dipping a fork or glass in sugar before pressing for easier shaping and extra sparkle.
Recipe Variations
- Add chocolate chips. Stir in 2/3 cup mini chocolate chips for a peanut butter–chocolate combo.
- Crunchy peanut butter. Use crunchy peanut butter for added texture.
- Jam thumbprints. Skip the fork marks and press a small indentation in the center to fill with jam after baking.
- Sprinkle-topped. Press down with a sugared glass and sprinkle with coarse sugar or cinnamon sugar.
- Gluten-free option. Use a gluten-free baking mix in place of Bisquick.
Serving Suggestions
- Serve warm with a glass of milk or a cup of coffee.
- Add to a cookie tray or holiday tin for gift-giving.
- Pack for lunchboxes or after-school snacks.
- Pair with chocolate or vanilla ice cream for a sweet sandwich.
- Freeze the baked cookies or raw dough for later.
How to Store
Refrigerate: Store cooled cookies in an airtight container at room temperature for up to 5 days. No need to refrigerate unless your kitchen is very warm.
Freeze: Freeze raw cookie dough balls or fully baked cookies for up to 2 months. Place parchment between layers.
Bisquick Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ tsp vanilla extract
- 1 ¾ cups baking mix, such as Bisquick (210 grams )
- 2/3 cup mini chocolate chips (optional)
- 3 tbsp granulated sugar or sparkling sugar, for rolling
Recommended Equipment
Instructions
- Heat the oven to 375°F.
- Line baking sheets with parchment paper.
- In a mixing bowl, combine the peanut butter and sweetened condensed milk until smooth. Add the vanilla extract and stir to blend.1 cup peanut butter | 1 (14-ounce) can sweetened condensed milk | 1 1/2 tsp vanilla extract
- Add the baking mix and blend thoroughly, then fold in the chocolate chips, if using. The dough will be quite stiff.1 3/4 cups baking mix | 2/3 cup mini chocolate chips (optional)
- Use a cookie scoop to scoop up the dough and then roll it into small balls. Roll them in the sugar and place them on the prepared baking sheets, leaving about 1 1/2 inches between the cookies. They spread very little.3 tbsp granulated sugar or sparkling sugar
- Dip a fork in granulated sugar and lightly press it onto each ball of cookie dough, making crisscross marks.
- Bake for 7 to 9 minutes, until set.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
