Bisquick Chocolate Chip Cookies

I always have a box of Bisquick in my pantry. It’s great for whipping up pancakes in the morning when I don’t have time to make them from scratch or for experimenting with various pancake related creations like my bacon egg pancake cups or mini pancake muffins.

While browsing pinterest, I came across Bisquick chocolate chip cookies on Plain Chicken and I was pretty intrigued. I never would have thought to use Bisquick to make chocolate chip cookies.

I gave it a whirl. It was pretty easy to make but I encountered a few problems.


My first batch barely spread in the oven at all even though the directions state to drop teaspoons of dough and my dough balls were already bigger than that. So for my second tray, I made the cookies twice as big and flattened down the dough before sticking them in the oven.

The second batch came out looking more like cookies, though they were awfully pale. I used light brown sugar so that might have been part of reason for the color issue.

Taste-wise, I thought these were alright. A good quick fix. I think they had the potential to be better with a few tweaks. For example, I would increase the sugar and do half brown sugar and half white sugar because these weren’t that sweet and had a little too much brown sugar for my liking. I also would reduce the Bisquick batter so that the cookies would be a little less dry and spread more.  After I made these, I went online and searched for reviews and it seemed like a lot of people had the same idea as I did about tweaking this recipe.

Bisquick Chocolate Chip Cookies


1/2 cup butter, softened
1 cup brown sugar, packed (next time I will do half white and half brown)
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix (I will remove 1/2 cup from this next time)
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)


1. Heat oven to 375°F. In large bowl, mix butter, brown sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
3. Bake about 10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Recipe from Betty Crocker

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