Soft, chewy, and so easy to make, these simple Pancake Mix Peanut Butter cookies are the perfect cookie! Pancake mix cuts out a few steps and will save you time when making these chewy peanut butter cookies!
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Everyone loves a pancake made from pancake mix, piled high and slathered with maple syrup. But did you know that pancake mix makes delicious cookies too?
Pancake mix cookies are a great way to save you time in the kitchen. It has all the dry ingredients you need to make delicious cookies. No need to worry about grabbing flour, baking powder, or baking soda because it's already in the pancake mix!
The classic peanut butter cookie is a must when making cookies! They are full of peanut butter goodness that no one can resist! Next time you're making cookies, check out more easy peanut butter cookies like these sourdough peanut butter cookies or cake mix peanut butter cookies.
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Ingredients to Gather
- Buttermilk Pancake Mix. My favorite is Bisquick, but feel free to use your favorite variety. Try to stay away from the "just add water" kind.
- Butter. One stick melted. You can also use vegetable oil or coconut oil if you have it on hand. The melted butter gives this chewy cookie that signature texture.
- Sugar. Both granulated sugar and brown sugar.
- One cup peanut butter. Use your favorite creamy peanut butter or natural peanut butter.
- Two eggs. To hold the cookies together.
- Vanilla extract. To give the cookies a little more flavor and balance out the flavors.
What's in Pancake Mix?
Pancake mix has a lot of dry ingredients already in it. It has flour, baking powder, baking soda, salt, and a tiny bit of sugar, everything you need to make tons of easy recipes including this easy peanut butter cookie recipe. It's perfect to make blueberry Bisquick coffee cake too!
Equipment You'll Need
- Stand mixer or electric hand mixer
- Large Mixing Bowl
- Measuring Cups
- Ice cream scoop
- Parchment Paper or silicone mat
- Baking Sheet
Let's Make Pancake Mix Peanut Butter Cookies
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set that aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, add the melted butter, brown sugar, and white sugar. Mix well until fully combined.
Combine peanut butter, eggs, and vanilla extract with the sugar and melted butter. Mix again.
Add in the pancake mix and mix on low speed until all the ingredients are combined.
Add ⅓ cup sugar to a small bowl. With the cookie scoop, scoop out dough balls into the bowl of sugar. Roll the dough balls in the sugar and place them on the baking sheet.
With the tines of a fork, make a crisscross pattern in the cookie dough balls so you get that classic fork mark look on the cookies. The criss-cross pattern is classic in peanut butter cookies.
Set the bake time to 8 minutes. Keep an eye on the oven, the cookies can take 8-10 minutes to bake. They should be just slightly browned.
Allow the cookies to cool on a wire cooling rack before serving.
Variations
- Make them soft cookies! Adding the sugar on the outside is optional. If you prefer a cookie with no crispy crust, feel free to bake the cookies without rolling them in sugar.
- Add chocolate chips! Semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips make any cookie better!
- Add some fiber! One cup of quick oats will give these cookies a healthy kick!
- Make them crunchy! Use crunchy peanut butter instead of smooth peanut butter for a little extra texture.
- Make them into cookie bars! Press the dough into a 9x13 inch pan and bake for 45 minutes. Allow the dough to cool and then cut into bars.
- Make them peanut butter blossoms! Press Hershey kisses into the peanut butter cookie dough instead of pressing the crisscross pattern into the cookies.
Storage Tips
Once the cookies have cooled to room temperature, place them in an airtight container. They will stay fresh up to 4 days.
To freeze the cookies, place them in a gallon Ziploc bag and freeze the cookies up to 3 months. When you are ready to serve the cookies, defrost them on the counter. Do not place them in the refrigerator as they will go stale quickly.
Frequently Asked Questions
Yes! If you are not a fan of peanut butter, you can use almond butter, sun butter, or even pumpkin seed butter!
Yes! You can make the dough, cover it in plastic wrap, and place it in the refrigerator for 24 hours. When you are ready to make the cookies, spoon tablespoons of dough onto the prepared baking sheet and bake for 8-10 minutes.
You don't have to, but it helps flatten out the cookies. The peanut butter makes these cookies quite dense, so the crisscross pattern helps to alleviate that denseness.
More Cookies Recipes
- Sourdough Brown Butter Chocolate Chip Cookies
- Brownie Mix Cookies
- Chocolate Chip Angel Food Cake Mix Cookies
- Brown Sugar Cookies, no butter!
- Chocolate Chip Cookies with Self-Rising Flour
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📖 Recipe
Simple Pancake Mix Peanut Butter Cookies
Ingredients
- ½ cup Butter Melted
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 1 cup Peanut Butter Smooth
- 2 Eggs
- 2 teaspoon Vanilla
- 2 ½ cups Pancake Mix I like Bisquick
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set that aside.
- Add the melted butter, brown sugar, and granulated sugar to the stand mixer. Mix for 1 minute on medium speed.
- Add the peanut butter, eggs, and vanilla to the mixer and mix again until combined.
- Add the pancake mix to the bowl and mix until just combined.
- Add ⅓ cup sugar to a small bowl. With the cookie scoop, scoop out dough balls into the bowl of sugar. Roll the dough balls in the sugar and place them on the baking sheet.
- With the tines of a fork, make a crisscross pattern in the cookie dough balls so you get that classic fork mark look on the cookies.
- Set the bake time to 8 minutes. Keep an eye on the oven, the cookies can take 8-10 minutes to bake. They should be just slightly browned.
- Allow the cookies to cool on a wire cooling rack before serving.
Notes
- Adding the sugar on the outside is optional. If you prefer a cookie with no crispy crust, feel free to bake the cookies without rolling them in sugar.
- Once the cookies have cooled to room temperature, place them in an airtight container. They will stay fresh up to 4 days.
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