4-Ingredient Peanut Butter Cookies
User Reviews
4.6
177 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
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
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These 4-ingredient peanut butter cookies are made with a secret ingredient...and lots of peanut butter, of course! These are so easy and fast to make!
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Ingredients
- 1 cup creamy peanut butter Jif, Skippy, or similar; not natural – too runny, oily, and can separate
- one 14-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup Original Bisquick™ mix
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
- Recipe adapted from Betty Crocker.
Nutrition Information
Show Details
Serving
1
Calories
297kcal
(15%)
Carbohydrates
32g
(11%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Cholesterol
17mg
(6%)
Sodium
174mg
(7%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
177 reviews
Excellent
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