4-Ingredient Peanut Butter Cookies
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
13 mins
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Chilling Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
11 cookies
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Calories
297 kcal
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Course
Baked Goods
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Cuisine
American
4-Ingredient Peanut Butter Cookies
Description
This recipe combines creamy peanut butter with sweetened condensed milk, vanilla extract, and baking mix to form a thick dough that is chilled before baking. Chilling the dough is essential to prevent the cookies from spreading too thin, maintaining their soft yet slightly dense texture. Baking at 350°F for about 13 to 14 minutes sets the edges while keeping the centers tender. The crisscross fork marks add both a traditional appearance and help flatten the dough for even baking.
The resulting cookies have a rich peanut butter flavor with a balanced sweetness from the condensed milk. They are suitable for a simple dessert or snack and can be made without eggs or additional flour.
Adapted from Betty Crocker, this recipe uses standard peanut butter brands rather than natural types, which tend to be more oily and can affect dough consistency.
Ingredients
- 1 cup peanut butter Jif, Skippy, or similar; not natural - too runny, oily, and can separate, creamy
- sweetened condensed milk one 14-ounce can
- 1 tablespoon vanilla extract
- 1 cup baking mix Original Bisquick™ brand
Instructions
- To a large mixing bowl add the peanut butter, sweetened condensed milk, vanilla, and stir to combine.
- Add the Bisquick and stir to incorporate. Mixture will be very thick.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten about halfway by making crisscross marks using the tines of a fork. Dough may ‘crack’ a bit after you’ve pressed them down, it’s okay.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13-14 minutes (for super soft cookies, or longer for more well-done cookies) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
- Use commercial creamy peanut butter to ensure proper dough texture.
- Chill dough for at least 2 hours before baking to prevent cookies from spreading.
- Press forks in a crisscross pattern to flatten cookies and create the classic look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cookies
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 297kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 17mg | 6% |
| Sodium | 174mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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