This recipe is proof that you can make great chocolate chip cookies with Bisquick. That is, if you need proof. Chocolate Chip Cookies are probably not the first thing to come to mind when you think of Bisquick, but if you are having a craving and want to whip some up quickly, it's up for the job.
But Wait. What is Bisquick?
I grew up with this biscuit mix and tend to assume everyone knows what it is, but if you are younger or don't live in the USA, here's a quick rundown. It's a mix of flour, leavening agent, and fat that you mix with fresh ingredients such as milk and eggs to make things like biscuits, pancakes and coffee cakes. And sometimes cookies! There are many American brands of biscuit mix and you can even make your own, but Bisquick, which as been around for decades, is probably the most popular.
Bisquick Chocolate Chip Cookies
Cookies made with biscuit mix come out thick. They do have kind of a tangy aftertaste which either comes from the baking powder in the mix or some sort of artificial buttermilk flavoring, but it's not unpleasant. The texture is awesome and they are not too sweet. So if you have some biscuit mix in the pantry and are trying to use it up, give the cookies a try and let me know what you think.
If you have the Heart Healthy Bisquick, Betty Crocker has an updated version of the recipe which is probably better for you; but I made mine with old school "regular" Bisquick which is probably why they look different (and are so good).
Recipe
Bisquick Chocolate Chip Cookies
Ingredients
- 1 stick 4 oz butter, softened (I used unsalted)
- ½ cup brown sugar packed
- ½ cup sugar
- 2 teaspoons vanilla
- 1 large egg
- 2 ¼ cups Bisquick baking mix
- 1 cup semi-sweet chocolate chips 6 oz
- ½ cup nuts chopped, if desired (optional)
Instructions
- Preheat the oven to 375 degrees F.
- In a mixing bowl, bowl, stir together butter, sugars, vanilla and egg until well mixed.
- Add the Bisquick and stir until mixed, then add chocolate chips and nuts (if using)
- Onto ungreased cookie sheet, drop dough by tablespoons about 2 inches apart; flatten slightly or do not flatten if you want them to look puffy.
- Bake for 10-15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
- I lost track of the yield, but if you make them smaller you can get up to 24. I think I got about 18.
Anna says
Thanks Darlene! I'm going to put that one on the list. If I can find the other one, I'll post it here. I think the other one I'm thinking of is more along the lines of a casserole.
Darlene says
Actually, Anna, you just melt 1 tablespoon of butter in a 13x9x2 inch pan in a 425 degree oven. Mix Bisquick, paprika, salt & pepper, then coat your chicken in that and place skin side down in the hot pan with the hot melted butter. If you're interested, the recipe is on the Betty Crocker site. (FYI if you make it, I'd line the pan with foil and spray it with PAM, otherwise you might lose some of the coating when removing from the pan.)
Anna says
Darlene, I think I know exactly which recipe you are talking about -- the one with the cream of mushroom soup. I see that recipe everywhere. Have never tried it, but it seems to be quite popular.
Cindy, I'm sure the biscuit mix keeps them very light.
Sarah, that's so cute!
Sarah says
The very first cookie I learned to make as a girl was a version of these from "Betty Crocker's Cookbook for Boys and Girls!" They may not be the best chocolate chip cookies on the planet, but they bring back the fondest memories (I used to sell them to my classmates).
CindyD says
My favorite Bisquick use is dumplings!
Darlene says
Speaking of old school, I haven't bought Bisquick in years (I'm not sure why), but I remember the Oven-Baked Chicken my mother used to make with it was very good. Oh, I also liked pancakes made with Bisquick, too. Have you tried the chicken recipe? I'm sure you have all the ingredients.