Of course I’ve tried Bisquick Chocolate Chip Cookies! And here’s a picture to prove it. Lovely, eh?
I bought a box of Bisquick a few months ago so I that I could make some an Impossible Pie — specifically, the taco kind which is one of the first recipes I learned as a kid.. As it happened, I never got around to making the Taco Impossible Pie, but I did try the Impossible Cheesecake. At some point I’ll make the taco version, but today I found a recipe for Bisquick Chocolate Chip Cookies and had to whip.
Bisquick Chocolate Chip Cookies are much better than expected! 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 I will admit that I like them. 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.
Bisquick Chocolate Chip Cookies
- 1 stick 4 oz butter, softened (I used unsalted)
- 1/2 cup brown sugar packed
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 large egg
- 2 1/4 cups Bisquick baking mix
- 1 cup semi-sweet chocolate chips 6 oz
- 1/2 cup nuts chopped, if desired (optional)
- 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.
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.
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.)
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!
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).
My favorite Bisquick use is dumplings!
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.