Store in an airtight container at room temperature for up to 5 days. To freeze, store baked cookies or sugar-coated dough balls in a freezer bag for up to 3 months. Bake dough from frozen, adding 1 to 2 minutes to the bake time.
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Bisquick Peanut Butter Cookies
Soft, chewy Bisquick peanut butter cookies made with just Bisquick, peanut butter, and sweetened condensed milk. Ready in 15 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 36
Ingredients
- 1 can sweetened condensed milk
- ¾ cup creamy peanut butter
- 2 cups bisquick mix
- 1 tsp. Vanilla extract
- Sugar for rolling the cookies
- 36 peanut butter heart candies
Instructions
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Pre-heat oven to 375 degrees fahrenheit, and line a baking sheet with parchment paper and set aside.
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In a large mixing bowl, whisk together peanut butter and sweetened condensed milk.
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Add bisquick and vanilla, and fold together until everything is well combined and cookie dough has formed.
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Roll the cookies into 1 ½ inch balls, rolling each ball in sugar, then placing the cookie dough balls about 2 inches apart on the parchment paper-lined cookie sheet.
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Bake for about 10 minutes, the bottoms of the cookies will be a dark golden brown.
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Place a peanut butter heart candy into the top of the cookies while they are hot.
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Allow the baked cookies to cool on a wire rack to room temperature and enjoy!
Recipe Notes
Use creamy peanut butter for the softest cookies. Don't overbake. The bottoms should be dark golden brown.