Bisquick Chocolate Chip Cookies
Experience the deliciousness of homemade Bisquick chocolate chip cookies. Easy to make and even easier to enjoy, these cookies are a must-try.
These cookies are soft and chewy, and so very easy! All you need is some Bisquick® baking mix, an egg, sugar, and a little butter. They’re a great option, especially if you’re short on flour or baking soda. Easy-peasy!
I used milk chocolate chips in the cookies, but semisweet chips or chunks are fine. And add nuts if you want more texture. The cookies spread a bit, so make sure you leave a few inches between them on the baking sheet.
What You’ll Like About This Dish
Quick and simple. Made with Bisquick and a few pantry staples—ready in about 15 minutes.
Soft and chewy texture. The combination of brown sugar and butter makes these cookies perfectly tender.
Customizable. Switch up the chips or add nuts to make them your own.
Ingredient Notes
- Butter: Softened butter gives the cookies a rich flavor and tender texture.
- Brown sugar: Packed brown sugar adds moisture and a hint of molasses flavor.
- Egg: Binds the dough and helps with texture.
- Vanilla extract: Enhances the sweetness and overall flavor.
- Bisquick baking mix: A convenient all-in-one substitute for flour, leavening, and salt.
- Chocolate chips: Use milk, semisweet, or even chunks.
- Nuts (optional): Chopped pecans or walnuts add crunch and contrast.
Steps to Make Bisquick Chocolate Chip Cookies
- Preheat the oven and line two baking sheets with parchment paper.
- In a bowl, cream together the butter, brown sugar, egg, and vanilla until smooth.
- Stir in the Bisquick until fully combined.
- Fold in the chocolate chips and optional chopped nuts.
- Scoop dough onto baking sheets, spacing about 2 inches apart.
- Bake for 9 to 11 minutes, or until edges are lightly golden and centers are just set.
- Cool on the pan briefly, then transfer to a wire rack to finish cooling.
Tips for Better Cookies
- Let the butter soften at room temperature for easier mixing.
- Use a cookie scoop for evenly sized cookies and consistent baking.
- Leave space between cookies—they spread slightly as they bake.
- Don’t overbake—remove when the centers still look slightly soft for chewy results.
Recipe Variations
- Chunky version. Use chocolate chunks or chopped bars for bigger pools of chocolate.
- Double chocolate. Add 2 tablespoons of cocoa powder to the dough for a chocolate cookie base.
- Nutty twist. Mix in 1/2 cup chopped pecans or walnuts.
- Peanut butter swirl. Swirl in 2 tablespoons of peanut butter before baking.
- Mini cookie bites. Use a smaller scoop and reduce baking time slightly for bite-size treats.
How to Store
Refrigerate: Store cooled cookies at room temperature in an airtight container for up to 5 days.
Freeze: Freeze baked cookies in a sealed container for up to 2 months, or freeze raw dough balls and bake from frozen as needed.
To Reheat: Warm cookies in the microwave for 10–15 seconds for that fresh-baked softness.
Bisquick Chocolate Chip Cookies
Ingredients
- 4 tablespoons butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups baking mix, Bisquick, (180 grams)
- 3/4 cup chocolate chips
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Heat the oven to 375°F and line 2 baking sheets with parchment paper.
- Combine the butter, brown sugar, egg, and vanilla in a mixing bowl and beat until smooth.
- Add the Bisquick and stir until well incorporated.
- Fold in the chocolate chips and nuts (if using).
- Scoop onto baking sheets, leaving 2 minutes between the mounds.
- Bake until set and the edges are lightly browned, 9 to 11 minutes.
- Store the cooled cookies at room temperature in an airtight container.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
