Here are two different retro recipes for easy peanut butter cookies — in fact, they’re so simple, neither recipe uses butter or eggs!
How do they work? Both recipes have a base of peanut butter and (biscuit mix like Bisquick), but one adds sugar, while the other uses sweetened condensed milk. (You can compare them to traditional peanut butter cookie recipes here.)
3-ingredient easy peanut butter cookies
Just Bisquick, peanut butter, and sugar!
Yes, now you can make cookies with Bisquick! Easy as 1-2-3. Just Bisquick, peanut butter, sugar — plus a little water. Easy directions, by Betty Crocker’s staff at General Mills, come on the Bisquick package, or inside. The best way to learn to cook is at Mother’s side! With her guidance and encouragement, it can be lots of fun, too.
Little Judith Hunzicker of Detroit, Michigan, wrote me: “Dear Betty Crocker: I am just 10 years old but I baked your ‘1-2-3’ Cookies with Bisquick and they were delicious and as easy as you said. I hope other little children will help their mothers this way!”
They’ll be so proud when these “1-2-3” Cookies come golden brown, crisp and tender from the oven. All you need is peanut butter, Bisquick and sugar.
Set out the equipment your youngsters will need. This will make it speedier and easier — and a valuable lesson will be learned. Collect your ingredients and equipment first; this always makes cooking easier.
Get out the Bisquick, peanut butter and sugar. Also a dry, as well as a liquid measuring cup. Also, a mixing spoon, bowl, baking sheet and a teaspoon for dropping the dough. Put a kettle of water on to heat — and preheat the oven!
Make simple variations by adding chocolate pieces, nuts, orange juice, coconut, etc.
Betty Crocker’s ‘1-2-3’ Cookie! (1950)
4-ingredient easy peanut butter cookies (1985)
Biscuit mix & sweetened condensed milk recipe with no butter & no eggs
Everybody loves cookies, especially when they’re moist, chewy and peanutty as can be. They’ll melt in your mouth — and vanish right before your eyes. Bake a batch of these taste-tempters and watch ’em disappear.
Easy peanut butter cookies
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup peanut butter
2 cups biscuit baking mix
1 teaspoon vanilla extract
Granulated sugar (for rolling – optional)
Preheat oven to 375. In large mixer bowl, beat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork.
Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool. Store tightly covered at room temperature.
(Makes about 5 dozen cookies)
To make Peanut Blossoms: Shape as above but do not flatten. Bake as above. Press milk chocolate candy (like Hershey’s Kisses) in the center of each ball immediately after baking. (Get another delicious recipe for peanut butter blossom cookies here.)