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.
Recipe ingredients
You’ll need eight ingredients for these Bisquick chocolate chip cookies.
- Softened butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Bisquick
- Salt
- 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.
Recipe notes
- 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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
Alynne S. says
Hi Alyssa I made these cookies using gluten free bisquick. They were terrific. They were not as thin but flavorful and delicious! I will certainly make these whenever I crave chocolate chip cookies and need a quick recipe. Thanks for sharing.
Alyssa says
Yay so glad to hear that!
Kenneth says
I to tried these and they didn’t come out like yours Alyssa. More like a pancake ,maybe I put to big fo a scoop of dough. They were sure good though .I will do them again.
Denise | Sweet Peas & Saffron says
I totally want to try these! I love that you had to get creative for that cookie craving…you can’t ignore those things, right?
Megan - The Emotional Baker says
Oh my goodness, Alyssa! What a fiasco! Sounds like something that would happen to me! (even though I always plan ahead, too!) Glad you were able to satisfy your chocolate chip cookie craving – cause those can be intense!!
[email protected] Well Floured Kitchen says
What a smart idea to use Bisquick- I never would have thought of it! And I can’t think of a better way to ride out the storm than with a batch of chocolate chip cookies 🙂
Alyssa says
Thanks Sherri! I agree – chocolate chip cookies were a sweet treat that totally made me forget I was stuck in the house. 🙂
Lisa @ Chocolate Meets Strawberry says
I’ve never heard of Bisquick (Google helped me out with that one, so all good now!), being in Australia myself, but whatever it may be, it looks like it makes darn good choc chip cookies! YUM!
Alyssa says
Aha yes, I suppose Bisquick is one of those regional things. I’ve used it mainly for breakfast foods but had never thought to try it in cookies. Evidently it works! Thank you Lisa!
Stacey @ Bake.Eat.Repeat. says
I never would have thought to use bisquick in cookies, but good to know there’s options if I ever run out of flour in a cookie emergency! 🙂
Catherine says
Dear Alyssa, what a fantastic idea! I would never have thought to use Bisquick but now I have to try it. These cookies look perfect! xo, Catherine
Kelly says
Oh no, hope your finger is okay, Alyssa! These cookies look delicious -totally worth the broken cookie scoop! Love that you used Bisquik, chewy cookies are my favorite!
Jess @ Flying on Jess Fuel says
Oh no! Running out of flour is the worst! Though truly, not as bad as running out of wine during a blizzard would have been. 😛 This is such a great solution! They look super yummy and perfect for cozying up in a snow storm!
Alyssa says
Hahaha I know! TN still doesn’t allow wine/liquor sales on Sundays, and laws juuuust passed to allow wine to be sold in grocery stores (so skirting by the Sunday thing), but ours haven’t been stocked yet. We always need to plan ahead when it comes to wine! I was so bummed when I realized I forgot to buy flour but so glad it all worked out. Thanks Jess!
Consuelo | Earthly Taste says
Ohh I hope the storm wasn’t too bad to you! These look amazing anyway!! Thin and chewy cookies are a favourite of mine *-*
Alyssa says
Hey Consuelo! It was a lot more snow than Nashville has gotten in a long while, but that was fine by me – it meant I got a day off of work. 🙂 Chewy cookies are a favorite of mine, too. Thanks girl!
Rebecca @ Strength and Sunshine says
A cookie MUST be chewy and soft! Thin or thick is fine, but chewy…the key!
Alyssa says
Agreeeeeeeed. Thanks Rebecca! 🙂
Gayle @ Pumpkin 'N Spice says
I’ve never thought to use bisquick in cookies before! So creative! I love that these cookies are chewy, the best kind, in my opinion! 🙂 Sounds like you were all set when the storm hit!
Alyssa says
I always thought Bisquick would make a cookie that’s cake-y and puffy like pancakes, but was so pleasantly surprised these had the consistency of regular chocolate chip cookies! The two of us definitely did some damage to this batch over the snow storm haha Thanks Gayle!