Out of flour? No leavening agent? It’s no problem with these Bisquick chocolate chip cookies! Enjoy classic chocolate chip cookie taste and texture in this quick and easy, no-chill recipe that isn’t too cake-y at all.
Long story short: in the midst of a winter storm, I had already mixed together the wet ingredients of a cookie recipe when I realized I was out of flour.
Since driving to the supermarket to buy more wasn’t an option, I panicked-slash-improvised and grabbed a box of Bisquick baking mix from my pantry. With a little zhushing, these Bisquick chocolate cookies came into existence, and wow! They exceeded all expectations.
I’ve tinkered with the recipe in the years since, and have landed on this iteration as the closest version to traditional, made-with-flour chocolate chip cookies. These cookies aren’t too puffy or cake-y at all and feature that classic chewy texture we all love.
While I make no claims that this Bisquick cookie recipe will be replacing your current family favorite or anything, it serves to come through in the clutch in a big way when flour is scarce or if you’re simply looking for a easy cookie recipe to throw together.
You’ll need eight ingredients for these Bisquick chocolate chip cookies.
- Softened butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Chocolate chips
Using equal parts brown and granulated sugars provides a balance between cookie spread and chewiness. More granulated sugar leads to thinner cookies that spread more while they bake, while brown sugar provides a moister result.
I always have a box of Heart Smart Bisquick pancake and baking mix on hand to make my crustless zucchini quiche, the base recipe of which is one of my favorite ways to use up a mishmash of fridge produce, cheeses, or leftover cooked meats. The original Bisquick variety would work just fine here, too. While they make a gluten-free Bisquick product, I haven’t used it to make these cookies so I’m not sure how it would turn out.
And as for the chocolate chips, your favorite kind will do! Semisweet, dark, milk, or a mix. Even something fun like butterscotch chips or chopped candy or chocolate bars.
How to make these cookies
These Bisquick chocolate chip cookies begin by creaming together the softened butter and the sugars. Using an electric mixer, mix on medium speed for around one-and-a-half to two minutes, or until it’s light and creamy.
Then add the rest of your wet ingredients: the egg and vanilla extract.
Next it’s time for the dry ingredients. Measure the Bisquick the same way you would with flour, using the spoon-and-level method. Stir up the Bisquick in its bag to fluff it up, then spoon it into a dry measuring cup. Be sure not to press and pack the Bisquick into the cup as we want it just to fall in there.
Once the Bisquick is heaped over the top of the measuring cup, use a straight-edge like a knife or the handle of your spoon to level off the top. I try and do this over the bag or into a clean bowl so the excess falls in and can easily be transferred back to the container.
Even though salt is an ingredient in Bisquick, I like to add an additional pinch to this cookie recipe. If you’re using salted butter though, you can skip it.
All that’s left is to fold in your chocolate chips!
Many recipes benefit a great deal by chilling the cookie dough (especially in recipes like Italian ricotta cookies), but baking these Bisquick chocolate chip cookies straight away is my preferred method.
While you can certainly chill the dough if you’re not ready to bake these cookies yet or want to produce taller cookies, it’s not necessary here.
Tips to prevent spreading
Use softened butter, not melted. Melted butter can more easily lead to thinner cookies.
Don’t grease the cookie sheet or parchment paper. The fat content is enough to prevent these cookies from sticking. They should release without much issue.
Scoop these cookies with a one-tablespoon scoop or measuring spoon. Larger cookies can spread more.
Form cookie dough balls that are taller than they are wide. Shape them like an egg that’s standing up! This helps prevent as much spread while they bake.
Storing Bisquick cookies
It’s no secret that a freshly-baked chocolate chip cookie is an ideal dessert scenario. But as the days go on, they can turn harder and, for lack of a better descriptor, less fresh.
Once the cookies have cooled completely, store them at room temperature in an air-tight container or bag. If desired, you can also place a slice of white bread in the container to help prevent them from drying out. I’m very intrigued by this Cook’s Illustrated tip to use flour tortillas for this purpose, but I haven’t yet tried it myself.
To breathe new life into day-old (or longer) cookies, wrap them in a damp paper towel and microwave for 10-15 seconds. That’s the faster way. You can also place them in a 350°F oven and bake for 4-5 minutes to warm them again. Though keep a close eye if using the oven, as just a few minutes too long will leave you with crisp-but-still-perfectly-delicious cookies.
- Measure Bisquick using the “spoon and level” method.
- See the notes below the recipe on the best ways to reheat stale-ish cookies to freshen them up.
Bisquick Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 cups Bisquick baking mix spooned-and-leveled
- Pinch of salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line baking sheet(s) with parchment paper and set aside.
- Using an electric mixer on medium speed, cream together softened butter and sugars for 1 1/2 to 2 minutes, or until light and creamy. Add egg and vanilla extract and mix until combined.
- Stir in Bisquick and salt until just combined. Fold in chocolate chips.
- Scoop cookies using a one-tablespoon cookie scoop or spoon and roll them into an oval egg shape. Place them like you would an egg standing up on the lined baking sheet(s), leaving at least 2 inches of space between them as they will spread.
- Bake for 12-14 minutes, or until cookies have slightly browned around the edges and tops have almost firmed up. Remove from the oven and let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Store once cooled at room temperature in an airtight container.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Photos updated and recipe slightly tweaked from its original post date in January 2016.