Your favorite yellow box gives an unforgettable dessert with this Bisquick chocolate chip cookies recipe! This are soft, tender, and just about perfect! We all love the standard chocolate chip cookies recipe. Eggs, sugar, flour, etc — these cookies are delicious, homey, and downright classic. What if I told you I have a twist on that tried-and-true goodness that makes them even easier and uses a common store-bought ingredient that will save you time and money?
Enter: the magic of Bisquick dessert recipes! Bisquick recipes can make more than Bisquick biscuits, Impossible Cheeseburger Pie, and Bisquick Chicken Pot Pie and this cookie will make you a believer.
Let’s get baking!
What I Love About This Recipe
Oh, chocolate chip cookies, how I adore you! And when a recipe is even easier than normal? I love you even more!
Done in 20 minutes! + Super easy to make! + The delicious fluffy, chewy texture + Ingredients are easily available
How To Make Bisquick Chocolate Chip Cookies Recipe
- Cream your butter and sugar before mixing in the egg and vanilla.
- Add in your Bisquick and baking powder until combined, then mix in your chocolate.
- Scoop your dough onto a cookie sheet and bake until golden and perfect, about 10 minutes. Cool and enjoy it!
Bisquick Chocolate Chip Cookies Ingredients
- Butter: This cookies calls for butter, and rightfully so! I know a lot of people swap margarine for the butter, but I really don’t recommend that. Butter contains the right amount of fat to give your baked goods that signature texture, while margarine tends to have more water, which will make your treats fall flat.
- Plus, butter ups the flavor factor. No margarine can match it!
- Sugars: This recipe uses both brown sugar and white granulated sure to create the perfect chocolate chip cookie texture!
- Egg: I use a large egg.
- Vanilla: Use real vanilla, not the imitation stuff. There really is a big difference in the taste.
- Bisquick: Check out all my Bisquick Recipes! What, exactly, is in this mysterious yellow box? Bisquick originated in the 1930s as the first store-bought baked goods dry mix. It predates even cake mixes!
- The original inspiration came from a train’s chef who had his own biscuit dry mix to help speed along the baking process. You can thank hungry train goers for this invention!
- Chocolate Chips: I use semisweet chocolate chips for this, which is closer to dark chocolate than milk on the cocoa scale. But you can use whichever type of chocolate you like best! Milk, dark, even white would all be delicious.
- Soften your butter. If you forgot to let your butter sit at room temp to soften up, you can use some of these tricks to speed the process. But you definitely want your butter soft so it incorporates evenly into your dough.
- Cream your butter and sugar. Properly mixing your butter and sugar at the start of any cookie recipe ensures that you have the right distribution of chemical reaction when you bake. Butter dissolves sugar, creates air bubbles, and mixing it with flour traps those air bubbles during baking, giving you signature cookie chew!
- Overmixing: Overmixing when adding the dry ingredients develops the gluten in the dough, which is great in bread, but not in soft cookies.
- Stop mixing when you have a couple of streaks of dry ingredients in the dough. As you add the chocolate chips, you’ll finish incorporating the flour mixture.
- Color: These cookies do not get much color at all when they’re baked properly. The edges will just get a whisper of color and the cookies will be set in the center when they’re done. Watch carefully towards the end of baking, all ovens bake at different rates. Don’t over-bake or the cookies will be dry.
- Measuring Bisquick: The way you measure the Bisquick is super important in Biscuick recipes. I use the scoop and sweep method like I use when measuring flour in baking recipes. This avoids compacting the baking mixing and accidentally adding too much, which can lead to dry baked goods.
- I spoon Bisquick into a dry measuring cup (rather than dipping the measuring cup into the Bisquick and scooping it out which compacts the Bisquick), filling the measuring cup until it piles over the top, making sure there are no gaps and the entire cup is filled,
- Then using a a knife with a straight edge or a small straight edge spatula, sweep off the top.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Keep theses cookies in the fridge for a week. I store them in a resealable 1 gallon bag.
- Can You Freeze This? Yes, the baked cookies can be stored in the freezer for up to 8 months. You can freeze cookie dough too for up to 6 months.
- Make-Ahead Tips: Bake the cookies and refrigerate them overnight.
- Food Safety: Here’s an article citing how long freshly baked cookies last.
Which Is The Best Chocolate For Cookies?
These days, there are so many options! I love the good old fashioned semisweet in these cookies. If you want to change things up, here’s some more info:
Semisweet: For the classic chocolate chip cookie with classic chocolate chips, I like Nestles semisweet chocolate chips. Here’s an article by Taste of Homes testing on the best semisweet chocolate chips. BTW…they agree with me!
Dark Chocolate: If you prefer a stronger, dark chocolate flavor, try Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Ghirardelli 72% Cacao Dark Chocolate Premium Baking Chips. Can’t go wrong with either choice.
Milk Chocolate: (10% cocoa) When I make these cookies with milk chocolate chips I use Hershey’s Kitchens Milk Chocolate Chips.
White: More of a white chocolate person? Try Ghirardelli Classic White Chips.
More Wonderful Bisquick Recipes
- Bisquick Apple Cobbler
- Bisquick Coffee Cake
- Bisquick Zucchini Pie
- Bisquick Peach Cobbler
- Bisquick Banana Bread
- Bisquick Sausage Balls
- Bisquick Dumplings
- Bisquick Pizza Crust
- Impossible Coconut Pie
- Bisquick Strawberry Shortcake
Bisquick Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 3/4 cups Bisquick
- 2 teaspoons baking powder
- 1 cup semisweet chocolate morsels
- Preheat oven to 350 degrees.
- In a large mixing bowl, using a handheld electric mixer set on medium, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Mix in the egg and vanilla.
- Add the Bisquick and baking powder and mix with the mixer set on low until combined. Mix in chocolate chips.
- Scoop out dough using a medium cookie scoop to pack cookie dough and form dome-shaped cookies. Place on ungreased baking sheets 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until the edges are set and golden (tops will look underbaked and pale!). Allow to cool on cookie sheet 2-4 minutes then remove to a wire rack and cool completely.
Fans Also Made:
Thanks, Susan! Enjoy 🙂
Can this recipe be made in a skillet or 8 “ Square
Pan? If so do you know baking temperature and time?
Hi Geri. I’ve only made these as a drop cookie <3