Pancake Mix Peanut Butter Cookies
Looking for a quick and easy cookie recipe?
Look no further than Pancake Mix Peanut Butter Cookies. This innovative take on classic peanut butter cookies is one of my favorite cookie recipes to make during the holiday season.
These Easy Cinnamon Roll Cookies are also always a hit with friends and family!
WHY USE PANCAKE MIX FOR COOKIES?
- Pancake mix contains flour, baking soda, baking powder and salt. All things you put in cookie dough!
- It’s an easy shortcut to use pancake mix when making cookies.
- When’s the last time you made pancakes? These cookies are a great way to use up unneeded pancake mix.
INGREDIENTS AND SUBSTITUTIONS
- Granulated Sugar
- Brown Sugar
- Butter Softened – I always use butter over margarine or vegetable shortening.
- Peanut Butter – Use your favorite creamy or crunchy variety. Creamy peanut butter is our favorite.
- Vanilla
- Milk – Just a little milk makes the cookies a little lighter.
- Egg – Use 1 large egg for binding and structure.
- Pancake Mix
STEP BY STEP DIRECTIONS FOR CHEWY PEANUT BUTTER COOKIES
Step 1: Preheat the oven to 375 degrees and place parchment paper on a baking sheet.
Step 2: In a large bowl, cream together 1/2 cup white sugar, 1/2 cup brown sugar, and 1/2 cup butter with an electric mixer.
Step 3: Mix in 1 egg, 2 tablespoons of milk, and 1 teaspoon vanilla extract.
Step 4: Mix in 1/2 cup peanut butter.
Step 5: Stir the pancake mix into the sugar-butter mixture.
Step 6: Shape dough into 1 1/4 inch balls and place on an ungreased cookie sheet.
TIP – Lining the baking sheet with parchment paper helps the cookies bake more evenly and also helps to keep them from breaking when moving them onto a cooling rack.
Flatten each cookie with a crisscross pattern using the tines of a fork. If you dip the fork in sugar it will keep the fork from sticking to the cookie.
Step 7: Bake time is 8-10 minutes. Do not over bake or you will get hard and crispy cookie instead of a chewy cookie. Place cookies onto a cooling rack to cool.
FACTS AND COMMON QUESTIONS
Yes, you can substitute 1 3/4 all-purpose flour, 1/2 tsp salt and 1 tsp baking soda in place of the pancake mix.
It is not necessary to chill this dough before baking.
Do not over bake the cookies to get a soft, chewy cookie.
You can use either, but you will notice a different texture. The cookies will tend to be more crumbly.
Want to store this recipe for later? Here’s how…
Fridge: Place cooled pancake mix cookies in an airtight container and store either at room temperature or in the fridge. They should be good for up to a week.
Freezer: Place cooled cookies in a freezer bag for up to 6 months. Thaw before enjoying.
PEANUT BUTTER COOKIE VARIATIONS
Experiment and have fun with this recipe to make it your own!
- Add in quick oats to create yummy peanut butter oatmeal cookies.
- For an extra special treat, spread some peanut butter on a warm cookie and top it with sliced bananas. Yum!
- Frost the cookies with Peanut Butter Frosting.
- Melt some chocolate chips and drizzle the chocolate over the top for an impressive looking treat.
- Coconut is a delicious addition to peanut butter cookie dough.
- I love to add fun mix-ins like chocolate chips, M&M’s or toffee chips.
- Instead of flattening the cookies top them with a Hershey’s chocolate kiss when they come out of the oven.
MORE MEMORABLE COOKIE RECIPES
Pancake Mix Peanut Butter Cookies
Ingredients
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Butter Softened
- 1 Egg
- 2 Tbsp Milk
- 1 tsp Vanilla
- 1/2 cup Peanut Butter
- 1 3/4 cup Pancake Mix
Instructions
- Preheat the oven to 375 degrees and place parchment paper on a baking sheet.
- In a large bowl, cream together white sugar, brown sugar, and butter with an electric mixer.1/2 cup Granulated Sugar, 1/2 cup Butter, 1/2 cup Brown Sugar
- Mix in 1 egg, 2 tablespoons of milk, and 1 teaspoon vanilla extract.1 Egg, 2 Tbsp Milk, 1 tsp Vanilla
- Mix in 1/2 cup peanut butter.1/2 cup Peanut Butter
- Stir the pancake mix into the sugar butter mixture.1 3/4 cup Pancake Mix
- Shape dough into 11/4 in. balls and place on a ungreased cookie sheet.
- Flatten each cookie with a crisscross pattern using the tines of a fork. If you dip the fork in sugar it will keep the fork from sticking to the cookie.
- Bake time is 8-10 minutes. Do not over bake or you will get hard and crispy cookie instead of a chewy cookie.
- Place cooked cookies onto a wire rack to cool.
Is it 1 1/3 CUPS pancake mix?
Hi Shelley, It is 1 3/4 cup pancake mix. I have updated the recipe card to include “cup”. Sorry for the confusion!