Bisquick Chocolate Chip Cookies

Save this recipe on:

Soft, chewy, and bursting with gooey chocolate chips—Bisquick Chocolate Chip Cookies are the ultimate treat when you’re craving something sweet but short on time. These cookies come together quickly using a pantry staple, Bisquick mix, which adds a delightful fluffiness and a buttery, tender texture you won’t get with traditional cookie dough. Whether you’re baking for the holidays, a school event, or just a late-night craving, this recipe is a game-changer.

What makes these cookies extra special is their simplicity. You don’t need to sift flour or measure baking soda—Bisquick does the heavy lifting. The result is a cookie that’s golden on the edges, soft in the center, and studded with rich, melty chocolate chips in every bite. They’re perfect for beginners, busy families, or anyone looking for a fast and foolproof way to make homemade cookies from scratch.

---

Ingredients for Bisquick Chocolate Chip Cookies

• 2 ¼ cups Bisquick Original baking mix
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 stick (½ cup) unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups semisweet chocolate chips
• Optional: ½ cup chopped walnuts or pecans

---

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This also makes cleanup super easy.

---

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step helps create that soft, chewy cookie texture we all love.

---

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is fully combined and smooth.

---

Step 4: Mix in the Bisquick

Gradually add the Bisquick baking mix to your wet ingredients. Mix until a soft dough forms. Don’t overmix—stop as soon as the dough comes together.

---

Step 5: Fold in the Chocolate Chips

Gently stir in the chocolate chips (and nuts if you’re using them). Make sure they’re evenly distributed throughout the dough for consistent chocolaty bites in every cookie.

---

Step 6: Scoop and Bake

Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes, or until the edges are golden brown but the centers still look slightly soft.

---

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!

---

Storage Instructions

Once your Bisquick Chocolate Chip Cookies have completely cooled, store them in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can place a slice of bread inside the container—it helps maintain moisture without altering the flavor.

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Just thaw at room temperature or pop them in the microwave for a few seconds to bring back that fresh-from-the-oven warmth.

---

Estimated Nutrition

(Per cookie, based on 24 cookies per batch)

• Calories: 160
• Total Fat: 8g
• Saturated Fat: 4.5g
• Cholesterol: 25mg
• Sodium: 125mg
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 13g
• Protein: 2g

---

Frequently Asked Questions

What makes these cookies different from regular chocolate chip cookies?

The Bisquick mix replaces traditional flour and leavening agents, making the process quicker and giving the cookies a soft, slightly cakey texture.

Can I use dark chocolate chips instead of semisweet?

Absolutely! Dark, milk, or even white chocolate chips all work wonderfully—use whatever you’re craving.

Is it okay to chill the dough before baking?

Yes, chilling the dough for 30 minutes can help prevent spreading and create a thicker cookie. It’s optional but recommended if you like bakery-style cookies.

Can I make the dough ahead of time?

Definitely. You can store the dough in the fridge for up to 2 days, or freeze it in pre-portioned scoops for quick baking anytime.

What if I don’t have Bisquick?

You can make your own by combining flour, baking powder, salt, and a bit of shortening—but for best results, stick with the real deal if possible.

How do I make these cookies gluten-free?

Use a gluten-free baking mix that’s a 1:1 replacement for Bisquick. Always double-check the chocolate chips too—some brands may contain gluten.

Can I add other mix-ins?

Go for it! Try peanut butter chips, shredded coconut, toffee bits, or even dried cranberries for a fun twist.

Why did my cookies come out flat?

It could be that the butter was too soft or the dough was overmixed. Next time, try chilling the dough for 30 minutes before baking.

---

Print

Save this recipe on: