✔ Updated · fixed card amounts and oven temp, chewy vs crispy tips, a double chocolate version and storage
Bisquick chocolate chip cookies are soft, chewy and buttery, with crisp golden edges. The baking mix does the measuring for you, so a batch is cooling on the rack in 25 minutes.
At a glance
The one tip that matters: Pull them while the centers still look a little underbaked. They firm up as they cool and stay soft and chewy.
Why You'll Love These Cookies
- Seven ingredients, because the mix already has the flour, leavening and salt.
- Soft and chewy, with crisp golden edges and lots of melty chocolate.
- One bowl, and no stand mixer required.
Why Use Bisquick for Cookies?
Bisquick already contains the flour, leavening, salt and a little fat, so you skip half the measuring. The cookies bake up softer and slightly puffier than a classic flour cookie, with chewy middles and golden edges.
Chocolate chip cookies are a family favorite in our kitchen, and this is the version I make when the craving hits and I want cookies on the rack before anyone can ask twice.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Soft butter, not melted. It should dent easily with a finger. Melted butter makes the cookies spread thin and greasy.
- Chill for thicker cookies. Bisquick dough is soft, so 15 to 30 minutes in the fridge keeps the cookies tall and chewy. My oven runs hot, so I always start checking at 9 minutes.
- Want them crispy? Swap half the butter for shortening, flatten the dough balls slightly and bake 1 to 2 minutes longer.
- Don't overmix. Once the baking mix goes in, stir only until it disappears. Overworking it makes the cookies cakey.
- Press in extra chips. I press a few chips onto the tops of the dough balls before baking. It's purely for looks, and totally worth it.
Bisquick Chocolate Chip Cookies
24
cookies10
minutes10
minutes150
kcal25
minutesSoft, chewy chocolate chip cookies made with Bisquick baking mix, butter, brown sugar, an egg and plenty of chocolate chips. No flour, baking soda or salt to measure. Makes about 24 cookies in 25 minutes.
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 1/4 cups Bisquick Original baking mix
1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans, optional
Directions
- Heat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the soft butter, brown sugar and granulated sugar with a hand mixer or wooden spoon until creamy and lighter in color, about 2 minutes.
- Beat in the egg and vanilla until smooth.
- Stir in the Bisquick just until no dry streaks remain, then fold in the chocolate chips and nuts, if using. The dough will be soft and thick.
- Scoop rounded tablespoons of dough onto the baking sheets, about 2 inches apart. For thicker cookies, chill the scooped dough for 15 to 30 minutes.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are golden and the centers look slightly underdone. Cool on the sheet for 5 minutes, then move to a wire rack.
Notes
- Don’t overbake your Bisquick chocolate chip cookies! Sugar and butter both cook and turn soft, but they really harden up as they cool. Your cookies may look like they aren’t done when you first take them out of the oven, but chances are they will become firmer. Even overcooked cookies will come out soft, only to turn dry and brittle. Once your cookies take on a golden-brown and slightly toasted edge, then they are ready!
- Try and minimize the amount of time you have the oven door open. If it is open for too long, the heat will escape, and you’ll have unevenly cooked cookies.
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Easy Variations
- Double chocolate: swap 1/4 cup of the Bisquick for cocoa powder.
- M&M cookies: use 1 cup candy-coated chocolates instead of chips.
- Oatmeal chocolate chip: swap 1/2 cup of the Bisquick for old-fashioned oats.
- Peanut butter chip: use half chocolate chips and half peanut butter chips.
- No Bisquick? Make your own mix: 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt and 1 tablespoon cold butter rubbed in, per cup of mix.
More Bisquick and Cookie Recipes
Got a box of Bisquick open? Try Bisquick peanut butter cookies, Bisquick pancakes or a Bisquick peach cobbler. For a bakery-style treat, make the Crumbl chocolate chip cookie copycat or McDonald's cookies copycat.
Frequently Asked Questions
Can you make cookies with Bisquick instead of flour?
Yes. Bisquick is flour mixed with leavening, salt and fat, so it replaces the flour, baking soda and salt in a cookie recipe. Cookies made with it come out soft and slightly puffy. Use about 2 1/4 cups of mix for a batch of 24.
How do I make Bisquick double chocolate cookies?
Swap 1/4 cup of the Bisquick for 1/4 cup unsweetened cocoa powder and add 1 extra tablespoon of milk if the dough feels dry. Fold in chocolate chips or white chocolate chips and bake 9 to 10 minutes at 350°F.
Why are my Bisquick cookies flat?
Usually the butter was too soft or melted, the dough was warm, or the baking sheet was still hot from the last batch. Chill the scooped dough for 15 to 30 minutes and always use a cool baking sheet.
Can I use Heart Smart or gluten-free Bisquick?
Yes. Heart Smart Bisquick works the same way. For gluten-free cookies, use Gluten Free Bisquick and add 1 extra tablespoon of softened butter; the dough is a little drier. Check that your chocolate chips are gluten-free too.
How do you store Bisquick cookies?
Keep cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes.
