Quick Chocolate Chip Cookies with Bisquick

These easy Bisquick chocolate chip cookies come together in minutes and bake into large, soft, irresistible cookies that everyone will love.

I’m a huge fan of Bisquick—it’s one of my go-to shortcut ingredients. With it you can make so many things: scones, quiches, pot pies, and of course cookies. It saves time and still delivers great texture and flavor.

Easy Bisquick Chocolate Chip Cookies

Yield: about 16 large cookies

Serving Size: 1 large cookie

At a glance: 6 simple ingredients for a batch of easy Bisquick chocolate chip cookies

Ingredients:

• 1 stick (1/2 cup) salted butter, softened
• 1 cup packed light brown sugar
• 2 1/4 teaspoons vanilla extract
• 1 large egg, lightly beaten
• 2 3/4 cups Bisquick baking mix
• 1 cup semisweet chocolate chips
• Full printable recipe follows below.

How are these cookies made?

Directions:

1. Line two baking sheets with parchment paper and set aside.
2. Preheat the oven to 365°F (185°C).
3. In a large mixing bowl, add the softened butter and work it a bit with a spatula. Add the brown sugar and mix until combined. Stir in the lightly beaten egg and vanilla until blended. The mixture may look slightly lumpy at this point—this is normal.
4. Slowly add the Bisquick baking mix, stirring a little at a time until incorporated. Mix gently; avoid overworking the dough. Scrape the bottom of the bowl with a rubber spatula to ensure no dry mix remains. Fold in the chocolate chips until evenly distributed.
5. Drop rounded tablespoons of dough (about 1 1/2 tablespoons each) onto the prepared baking sheets. You can use a cookie scoop for consistent size. Lightly press each mound if desired, but don’t flatten the cookies completely.
6. Bake for 10–12 minutes, or until the edges are lightly golden. Remove the baking sheets and let the cookies rest on the sheets for about 5 minutes, then transfer to a cooling rack. Serve slightly warm or cooled.

Enjoy the cookie deliciousness

Helpful tips for best results

• Use room-temperature butter so it blends easily with the sugar and egg.
• Measure the Bisquick by spooning into the cup and leveling—don’t pack it down.
• A cookie scoop gives evenly sized cookies that bake uniformly.
• If you prefer chewier cookies, bake closer to 10 minutes; for a slightly crisper edge, bake up to 12 minutes.
• Let cookies rest on the hot baking sheet for a few minutes after baking to finish setting without becoming hard.

Want another cookie idea?

Try Bisquick pudding cookies for a pillowy, melt-in-your-mouth cookie—decorate with sprinkles for any occasion or leave plain for a simple treat.

Thanks for stopping by—enjoy baking these easy cookies! Come back soon for more simple, delicious recipes.

Bye for now…