Bisquick Chocolate Chip Cookies
Soft, chewy, and made with only a few ingredients, these Bisquick chocolate chip cookies are a must make dessert!
Life is busy, get some help where you can, like from your trusty pantry staple, Bisquick pancake mix!
My whole family is obsessed with chocolate chip cookies and ask me to make them all the time, because nothing is better than homemade! So once a week I would haul my stand mixer out of the pantry, prep all the ingredients, and spend 2 hours making cookies. Mom confession, it was a total pain in the butt! So I decided to take a shortcut.
Little did I know that they would become our new favorite cookies! The Bisquick makes them super chewy and soft, kind of like the ones you can buy at the grocery store. If you love a chewy cookie, this one is for you!
When you think of Bisquick, you might think that all you can make is pancakes. WRONG! You can make Bisquick cinnamon rolls and even Bisquick coffee cake! There's nothing Bisquick can't do. It's always in my pantry and I hope it's always in yours too!
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Ingredients in Bisquick Chocolate Chip Cookies
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
- Bisquick. You can find Bisquick in your local grocery store or you can make your own Bisquick. It's great to make for so many recipes besides pancakes. Bisquick makes delicious waffles and coffee cake too! You can also make pancake mix peanut butter cookies with it too!
- Sugar. A mixture of sugar and brown sugar helps keep the cookies soft and chewy. Light brown sugar or dark brown sugar would both work.
- Egg. Just one large egg to keep the dough together.
- Vanilla extract. For a little extra flavor.
- Chocolate chips. Your favorite variety. Semi-sweet chocolate chips are classic but you could use your favorite chocolate chip such as dark chocolate or milk chocolate chips if you prefer.
- Butter. One stick, room temperature.
How To Make Bisquick Chocolate Chip Cookies
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set that aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the sugars and butter. Mix for 1-2 minutes until the mixture is light and fluffy.
Add the egg and vanilla extract. Mix until all the ingredients are combined.
Pour the Bisquick into the bowl. Mix for 1 minutes until the ingredients come together as a dough. Add the chocolate chips and mix well.
Form the dough into balls and place them on the prepared baking sheet. Leave about 1 inch between each of the cookies as they will spread as they bake. Bake for 10-12 minutes or until the cookies are golden brown on top. Allow them to cool on a wire cooling rack.
Lynn's Tip!
To make these cookies even softer, underbake them by a minute or two.
Variations
- Add nuts. Chopped walnuts or pecans add a fun crunch to these cookies.
- Change up the chocolate. Use dark chocolate chips, white chocolate chips, or even peanut butter chips for a different flavor. You could use a combination of chips too!
- Add a pinch of sea salt. Sprinkle a tiny bit of sea salt on top of each cookie before baking for a sweet and salty treat.
- Make them into cookie bars. Press the dough into a 9x13 inch pan and bake for 25-30 minutes. Allow the dough to cool and then cut them into bars.
Storage Info
Once the cookies have cooled to room temperature, place them in an airtight container. They will stay fresh up to 4 days.
The great thing about this dough is that you can mix it all together and let it hand out in the refrigerator or freeze the dough balls so you always have fresh cookies in the kitchen.
To freeze the cookies, place them in a gallon Ziploc bag and freeze the cookies for 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
An all purpose pancake mix would be best for this recipe. Try not to use the "just add water" type of pancake mix as they won't work as well.
Yes! You can use a gluten free or a heart healthy Bisquick mix if you would like or if you have it on hand.
If your cookies are flat and crispy, make sure that your Bisquick is fresh and not expired. If it is expired, it won't make the cookies soft and chewy.
More Cookie Recipes
📖 Recipe
Bisquick Chocolate Chip Cookies
Ingredients
- ½ cup Butter Room temperature
- ½ cup Sugar
- ½ cup Brown Sugar
- 1 Egg
- 2 cups Bisquick
- 2 teaspoon Vanilla Extract
- 1 ½ cups Chocolate Chips
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set that aside.
- In the bowl of a stand mixer, add the butter, sugar, and brown sugar. Mix for 1-2 minutes until the mixture is light and fluffy.
- Add the egg and vanilla extract. Mix again.
- Pour the Bisquick into the bowl of the stand mixer. Mix until a dough forms. Add the chocolate chips to the bowl and mix until it is
- Scoop the dough onto the baking sheet. Keep about 1 inch space between each of the cookie dough balls. Bake for 10-12 minutes or until the cookies are golden brown and baked through. Let the cookies cool on a wire cooling rack.
Notes
- Depending on the size of your cookies will depend on how many cookies you get. You can make these cookies into bars too by pressing the cookies into a 9x13 inch baking pan and baking for 25-30 minutes.
- Once the cookies have cooled to room temperature, place them in an airtight container. They will stay fresh up to 4 days.
- Feel free to add some extra mix ins such as m&ms, white chocolate chips, peanut butter chips, or a mixture of chips.
