Bisquick Chocolate Chip Cookies use a box of baking mix as the only dry ingredient: 2 3/4 cups of Bisquick stirred into butter, brown sugar, vanilla and an egg, with a cup of semi-sweet chocolate chips and optional nuts. There’s no flour to measure, no chilling and no greasing. The dough goes from one bowl onto a cookie sheet and bakes at 375°F in 8 to 10 minutes. It makes 24 cookies.
How to make them: Heat the oven to 375°F. Mix the softened butter, brown sugar, vanilla and egg in a large bowl, then stir in the Bisquick, chocolate chips and nuts. Drop rounded teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart, flatten them slightly and bake until golden brown. Move them to a cooling rack.
Why You’ll Love Them
- One dry ingredient: the baking mix stands in for the flour, so there’s nothing else to measure out.
- One bowl: the whole dough is mixed in a single large bowl.
- No waiting: no chilling, no parchment and no greasing the sheet.
- Quick: about 10 minutes of prep and 8 to 10 minutes in the oven.
- Nuts are optional: leave them out for plain chocolate chip cookies.
Ingredient Notes
Bisquick baking mix: 2 3/4 cups. It’s the only dry ingredient on the list; there’s no flour, baking soda, baking powder or salt to add.
Butter: 1/2 cup, softened, so it mixes smoothly with the sugar.
Brown sugar: 1 cup, packed. It’s the only sugar in the dough.
Vanilla and egg: 2 teaspoons of vanilla extract and 1 large egg.
Chocolate chips: 1 cup of semi-sweet chips, which is a 6-ounce bag.
Nuts: 1/2 cup, chopped, if you want them. Any nut you like works.
Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 2 3/4 cups Bisquick baking mix
- 1 cup semi-sweet chocolate chips (6 ounces)
- 1/2 cup nuts, chopped (optional)
How to Make Bisquick Chocolate Chip Cookies
1. Heat the oven. Heat the oven to 375°F.
2. Mix the dough. In a large bowl, mix the butter, brown sugar, vanilla and egg. Stir in the Bisquick baking mix, chocolate chips and nuts.
3. Drop the dough. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart, and flatten slightly.
4. Bake until golden. Bake 8 to 10 minutes, until golden brown.
5. Cool on a rack. Remove the cookies from the cookie sheet to a cooling rack.
Can You Make Cookies Out of Bisquick?
Yes. Chocolate chip cookies are the best known, but the same box also makes sugar cookies and peanut butter cookies. Each of those is its own recipe, with its own amount of mix, its own add-ins and its own oven setting. This dough bakes at 375°F; other Bisquick cookie recipes bake at 350°F or even 400°F.
That’s the one rule to follow: use the amounts and the temperature written for the cookie you’re making, and don’t borrow numbers from another Bisquick recipe.
Do You Need Flour?
Not for this recipe. The ingredient list has Bisquick baking mix as the only dry ingredient, with no flour, baking soda, baking powder or salt. The other Bisquick cookie recipes are written the same way.
What won’t work is taking a regular flour-based cookie recipe and simply trading the flour for baking mix. There’s no set conversion for that, so stick to a recipe that was written for Bisquick from the start, like this one.
Tips for Bisquick Cookies
- Soften the butter first. Soft butter mixes evenly with the brown sugar, vanilla and egg.
- Use a mixer if you like. You can beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy, beat in the vanilla and egg, then mix in the Bisquick on low and stir in the chips.
- Leave room to spread. Space the mounds about 2 inches apart on the sheet.
- Flatten them a little. Press each mound down slightly before baking.
- Watch the color. They’re done when they’re golden brown, usually in 8 to 10 minutes. Ovens vary, so check at 8.
- Cool on a rack. Move the cookies off the hot sheet onto a cooling rack.
Variations
- No nuts: skip them for a plain chocolate chip cookie; the rest of the recipe stays the same.
- With nuts: stir in 1/2 cup of your favorite chopped nuts with the chips.
- Other Bisquick cookies: for sugar or peanut butter cookies, use a recipe written for them rather than changing this dough.
Storage
Let the cookies cool completely on the rack, then store them in an airtight container.
What to Serve With Them
Put them on a cookie plate with air fryer peanut butter cookies, maple cookies with maple icing or no-bake chocolate oatmeal cookies. For a chocolate chip cookie made with flour, try Baileys Irish cream chocolate chip cookies.
Want another boxed-mix shortcut? Easter cake mix cookie bars use a cake mix and chocolate chips. And for more from the same box, make buttery Bisquick biscuits.
Frequently Asked Questions
Can you make cookies out of Bisquick?
Yes. Bisquick makes chocolate chip, sugar and peanut butter cookies, each with its own recipe.
Can I use Bisquick instead of flour to make cookies?
In a recipe written for Bisquick, yes: this one uses the mix as its only dry ingredient, with no flour, baking soda, baking powder or salt. There’s no set swap for turning a flour recipe into a Bisquick one.
What can I make out of Bisquick?
Besides cookies: pancakes, biscuits, chicken dumplings, cobblers and the crusts for one-dish casseroles.
Do I need to chill the dough or grease the pan?
No. The dough goes straight from the bowl onto an ungreased cookie sheet.
How do I know when they’re done?
They’re golden brown, usually after 8 to 10 minutes at 375°F.
Final Notes
One bowl, one box of baking mix and about 20 minutes give you two dozen chocolate chip cookies. If you make them with nuts, tell me in the comments which kind you used.
Bisquick Chocolate Chip Cookies
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Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 2 3/4 cups Bisquick baking mix
- 1 cup semi-sweet chocolate chips 6 ounces
- 1/2 cup nuts chopped; optional
Instructions
- Heat the oven to 375°F.
- In a large bowl, mix the butter, brown sugar, vanilla and egg. Stir in the Bisquick baking mix, chocolate chips and nuts.
- Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart, and flatten slightly.
- Bake 8 to 10 minutes, until golden brown.
- Remove the cookies from the cookie sheet to a cooling rack.
Notes
Nutrition
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