Betty Crocker Peanut Butter Cookie Mix


Today we’re going to be talking about the Betty Crocker Peanut Butter Cookie Mix. What’s wonderful about this mix is just how versatile it is. Once you get the hang of making these yummy treats, then you can make quick and easy cookies for whatever occasion happens to come your way. Everyone from toddlers to grandparents will love these cookies, so I recommend making plenty to have on hand. ​

How to Make Betty Crocker Peanut Butter Cookie Mix Better: 7 Ways

Yes, you read that correctly. There are seven super ways to take the “package” flavor out of this cookie mix, replacing it with an exquisite homemade taste that will stump any cookie enthusiast. And with so many options, you can try something new every time. Hooray for creativity!

1. Swap Vegetable Oil for Butter

First things first – look at the back of your Betty Crocker peanut butter cookie mix. It will have a few ingredients and directions. The first thing that should catch your eye is the “three tablespoons of vegetable oil.”

While using vegetable oil in your PB cookies is perfectly fine, replacing it with three tablespoons of softened butter is better. Butter is impeccably decadent and rich, so it will easily enhance the flavor of your cookies. So much yum.

2. Swap Water for Milk

Water… in cookie dough? Excuse me while I cringe. This is an absolute no-no, at least in my kitchen.

I recommend replacing the water content with milk. I use full-fat milk just because I want the added flavor and moisture. But you can easily slide by with low-fat milk or a milk alternative like almond or oat.

Want to give your PB cookies a hint of chocolate? Use chocolate milk instead!

3. Use Brown Sugar

Peanut butter and brown sugar go together like milk and Oreos. It just works. If you want your peanut butter cookies to “sing” with developed flavors, consider using brown sugar in the dough.

Brown sugar will amplify the overall sweetness, but it will create a chewier cookie, too. And who doesn’t want that?

If you’re concerned about too much sweetness, sprinkle a touch of sea salt into the dough. This will level out the flavors, providing just the right amount of sweetness. 

4. Add Vanilla Extract

Honestly, I try to add vanilla extract whenever I can. The delightfully aromatic flavor, which is almost caramelly in nature, is just so scrumptious. And, since peanut butter meshes with vanilla and caramel so wonderfully, it’s no wonder why it’s an excellent add-on for PB cookie mix.

All you need to do is add a tablespoon of vanilla extract to the dough, and voila! You will have cookies that have an enhanced flavor all-around.

5. Don’t Forget Mix-Ins

Changing the ingredients is just the first step. And while those simple swaps will create decadent, homemade-tasting cookies, you shouldn’t stop there. Mix-ins are the gateway to superb cookies that taste like the “real deal.”

Which mix-ins are best, though? Honestly, there are an endless number of mix-in ideas. Here are just a few of my personal favorites.

  • Nuts – If you want to enhance the nutty flavor of your PB cookies and create an irresistible crunch, the easiest way to do it is to add peanuts to your dough. For some exciting flavor profiles, you can use other nuts, like almonds, pecans, or walnuts.
  • Coconut – If you’re a lover of peanut butter and coconut, I highly suggest adding coconut flakes to your bowl of cookie dough.
  • Chocolate chips – Go with the classic milk chocolate for a pairing made in heaven. Or, choose white chocolate for an intensely sweet flavor. Choose dark chocolate chips if you’re looking for a more savory and indulgent twist.
  • Pretzels/chips – For a salty twist, consider adding crushed pretzels or potato chips to your dough.
  • Jelly – Peanut butter and jelly, anyone? If you want to recreate your favorite childhood lunch into an adult-friendly treat, consider stirring some jelly into the mix. Strawberry also works wonders, but grape and blackberry are also tasty!

6. Add a Topping

Making Betty Crocker peanut butter cookie mix better isn’t solely an “inside job.” You can also add toppings to take the flavor to the next level. Here are a few crowd favorites.

  • Frosting – Frosting is always a wonderful topping for any dessert. Plus, it’s easy to make! Vanilla frosting is a definite win here, but chocolate is an undeniable runner-up.
  • Drizzles – Don’t want to make icing? No worries. Drizzle some chocolate, caramel, or marshmallow on top, and enjoy!
  • Ice cream – Everyone loves ice cream and cookies. So, feel free to add a scoop of your favorite complementing ice cream on top of your freshly made PB cookies.

7. Chill the Dough

Everyone says you should chill your cookie dough, but is it essential? In my opinion, yes, you should always chill your cookie dough, especially when you’re trying to rev up the cookie mix.

Chilling the dough will solidify the fat (butter), allowing the dough to hold its shape while cooking. The result is a cookie that’s softer and plumper. Chilling will also allow the ingredients to meddle together, ensuring that you get the boldest peanut butter flavoring. Yum!


Cookie mix doesn’t have to taste like “packaged” goods. These simple solutions will make your PB cookies taste as they came from a bakery. Want to keep learning? Check out these fun FAQs below!

Can I add peanut butter to my peanut butter cookie mix?

You can add peanut butter to the peanut butter cookie mix, and it works wonderfully! This is best for PB lovers who want to “bathe’ in peanut butter flavoring. It can make your dough on the thick side, though, so that’s something to consider. (Add peanuts instead!)

How do you make peanut butter cookies less crumbly?

Peanut butter cookies are notoriously crumbly. The best way to fix it is to use enough fat (butter) and liquid (milk), chill your dough, and use brown sugar rather than white sugar. Try not to overmix the dough, especially when using a stand mixer.

Do you use salted or unsalted butter for Betty Crocker cookie mix?

Truthfully, it doesn’t matter. If you want more control over the salt content, use unsalted butter. If you use salted butter, you won’t need to add more to the mix.

Final Words

Betty Crocker’s peanut butter cookie mix is super convenient, but it doesn’t have that delightful “homemade” taste. You can enhance the flavor by using butter, milk, brown sugar, and vanilla extract. Then, consider mix-ins and toppings, such as chocolate chips and vanilla frosting.


These 3-Ingredient Peanut Butter Cookies are THE easiest peanut butter cookies you’ll ever make! They’re a perfect baking project when you want a no-fuss homemade cookie.

stack of five peanut butter cookies with more cookies in the background


Let’s be honest. Being able to make homemade peanut butter cookies with just THREE ingredients is pretty magical. Add to that the fact that they taste amazing, and there’s a lot to love here.

This easy peanut butter cookie recipe or some form of it has been around for ages, but it has stood the test of time for a reason! Baking doesn’t get much easier than these simple cookies. You’ll have those three ingredients mixed, scooped, and baking in a matter of minutes.

These cookies are super soft, chewy, and full of peanut butter flavor. When it comes to simplicity, they’re one of my all-time favorite peanut butter cookie recipes. They’re perfect for those times you want a homemade treat but don’t want to spend much time in the kitchen. That simplicity makes them a great baking project for bakers of all skill levels.

And for those of you who are gluten-free, you’ll be happy to know that there’s no flour in this recipe. While the vast majority of peanut butters are gluten-free, be sure to double check the label. These cookies are also dairy-free!

overhead view of ingredients for 3-Ingredient Peanut Butter Cookies


No flour, no butter, no fuss! Scroll down to the recipe card at the bottom of this post for ingredient quantities and full instructions.

  • Peanut butter – Creamy peanut butter works best here, as it can be difficult to get crunchier varieties mixed well with the other ingredients.
  • Granulated sugar
  • Egg – Set out the egg before mixing to allow it to come to room temperature.
overhead view of 3-Ingredient Peanut Butter Cookies on white and beige plates


When I say these cookies are super easy to make, I’m not kidding! Just one bowl and a few minutes of mixing, and you’re ready to scoop and bake!

Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Mix the dough. Combine the peanut butter, sugar, and egg until mixed. You can use an electric mixer or mix by hand. If you’re mixing by hand, you may want to beat the egg lightly in the bowl before adding the other ingredients so that the dough will mix more easily and thoroughly.

overhead view of peanut butter, sugar, and an egg in a glass mixing bowl

Portion. Using about a tablespoonful of dough at a time, roll the dough into balls and place on the prepared pans, leaving about 2 inches between cookies. I like to use a cookie scoop to portion the dough and then roll it between my palms to form a ball.

Flatten. Use a fork to make a criss-cross pattern on top of each ball of cookie dough. This flattens the cookies, as they won’t spread much during baking.

Bake. Place the cookies (one pan at a time) in the heated oven. Bake 8 to 10 minutes or until the cookies appear set.

Cool. Place the pans on wire rack and allow to cool for 5 minutes. Then transfer the cookies from the pan directly onto a wire rack to cool completely.

You don’t need to chill this peanut butter cookie dough. However, if your dough is too warm and soft to roll, refrigerate it for a few minutes to make it firmer. Just don’t leave it in the refrigerator too long, or it can become dry and crumbly.


You’ll get the best results from regular peanut butters like Jif or Skippy. In general, the consistency of natural peanut butters makes using them a bit of a challenge for baking recipes not specifically designed for them. There’s also a lot of variance among natural peanut butters, so your results will vary using those. If you do want to try using a natural peanut butter, be sure it’s stirred very well.


This recipe should work with another nut butter, like almond butter or cashew butter. I’ve not personally tried either of those in this recipe, but the substitution should work well enough. Of course, the flavor and consistency will be different than cookies made with peanut butter.


This 3-Ingredient Peanut Butter Cookies recipe is the epitome of easy, but there are still some things to keep in mind to make sure yours are the best they can be.

  • Measure by weight. Not only is it more accurate than volume measurements, but it makes this one-bowl recipe so quick to prepare. Just measure in the mixing bowl and save some cleanup!
  • Use a cookie scoop. It will make quick work of portioning the dough and also help make sure your cookies are equally sized so they’ll bake more thoroughly and evenly. After scooping, roll the dough between your palms to form a ball.
  • Don’t skip the cross-hatch. Not only is that classic look pleasing to the eye, but it also serves to flatten the cookies because they won’t spread much as they bake. You can also make a different pattern on top or just flatten them with no embellishment.
  • Don’t over-bake. These cookies don’t get overly browned, so look for them to appear set and mostly dry to judge their doneness. The edges should just be golden brown.
  • Not all peanut butters are the same. Different brands have different consistencies, so you may get a slightly different texture for your dough. If it’s sticky, lightly grease your hands to make working with the dough easier.


The beauty of these cookies is in their simplicity, but there are some easy changes and tweaks you can make to keep things interesting. Here are a few ideas:

  • Roll each ball of dough in sugar before baking. You can use regular granulated sugar or a coarse sugar like sanding sugar.
  • Sprinkle a pinch of coarse salt on top of each flattened cookie before baking.
  • Add some vanilla. You can mix 1/4 to 1/2 teaspoon vanilla extract with the other ingredients.
  • Add a handful of mini chocolate chips to the dough. Gently stir them into the dough. If you don’t have mini-sized, roughly chop some chocolate instead.
  • Dip the baked cookies in melted chocolate after they’ve cooled. I recommend a dark chocolate, like semisweet or bittersweet. Take it a step further by sprinkling with chopped peanuts.
  • Add a hint of cinnamon. About 1/4 teaspoon ground cinnamon will add a tasty flavor twist to these cookies.


Once the cookies have cooled, place them in an airtight container. They should keep at room temperature up to 4 or 5 days.


Yes, you can freeze these cookies. Place the cooled cookies in an airtight, freezer-safe container or bag. Properly stored, they should keep in the freezer up to 3 months. Thaw for an hour or so at room temperature.

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