Servings
Font
Back
4-Ingredient Peanut Butter Cookies
4.6 from 177 votes

4-Ingredient Peanut Butter Cookies

These 4-Ingredient Peanut Butter Cookies require just peanut butter, sweetened condensed milk, vanilla extract, and baking mix. The dough is thick, chilled, then baked to produce soft cookies with a slightly chewy texture. Pressing the dough with a fork creates a classic crisscross pattern. These cookies are straightforward to prepare and do not require flour or eggs, making them a convenient treat when basic pantry ingredients are available.

Prep Time
5 mins
Cook Time
13 mins
Chilling Time
2 hrs
Total Time
2 hrs 18 mins
Servings: 11 cookies
Calories: 297 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. To a large mixing bowl add the peanut butter, sweetened condensed milk, vanilla, and stir to combine.
  2. Add the Bisquick and stir to incorporate. Mixture will be very thick.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 11 cookies

Amount Per Serving

Calories 297

% 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.