Easy peanut butter cookies: 3 & 4-ingredient recipes made with biscuit mix

plate of peanut butter cookies

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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. (Apparently, water doesn’t technically count as an ingredient. Who knew?)

You can compare them to traditional peanut butter cookie recipes here.

Easy peanut butter cookies
Photo by Kate_Smirnova/Deposit Photos

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.

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Betty Crocker’s ‘1-2-3’ Cookie recipe (1950)

1-2-3 cookies - Vintage peanut butter cookies

plate of peanut butter cookies

Easy 3-ingredient peanut butter cookies

Yield: 6-1/2 dozen 1-1/2-inch cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1 cup peanut butter
  • 1 cup granulated sugar (or brown sugar, packed)
  • 1/2 cup boiling water
  • 2 cups Bisquick


  1. Mix peanut butter, sugar, and water -- blend with rotary beater or spoon until smooth.
  2. Stir in Bisquick.
  3. Drop by small teaspoonfuls onto lightly greased baking sheet.
  4. Flatten with bottom of glass dipped in flour, or press cookies with fork dipped in flour.
  5. Bake 8 to 10 minutes in moderately hot oven -- 400 (F).


Cooking time is based on bake time for one oven batch.

To make Crunchy peanut cookies, use 1 cup chunk-style peanut butter in place of plain peanut butter in cookie recipe above. Flatten cookies with fork tines which have been dipped in flour. Makes 6-1/2 dozen cookies.

To make Raisin cookies, add 1 cup drained, plumped raisins to peanut butter mixture before stirring in Bisquick in cookie recipe. Makes 8 dozen cookies.

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Nutrition Information:
Yield: 78 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 55mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Variation: 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.)

Easy peanut butter cookies recipe card 1989

MORE: Peanut butter chiffon pie with pretzel crust & a black-bottom peanut butter chiffon pie (1972)

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Comments on this story

3 Responses

  1. I recently made the 1985 version with the evaporated milk. These cookies are so easy to make and taste wonderful!
    Thanks for the article!

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