Bisquick Chocolate Chip Cookies

These cookies use Bisquick instead of flour and leavening agents – wicked simple if you don’t keep baking supplies stocked. The texture is pretty much the same as regular chocolate chip cookies and they take ~30 minutes start to finish.

June Arthurs
March 18, 2026
jump to recipe

Ingredients (~48 cookies)

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 Tbsp + 1 tsp vanilla extract
  • 4 1/2 cups Bisquick baking mix (spooned and leveled)
  • Pinch of salt (Bisquick already has salt but this helps)
  • 2 cups semi-sweet chocolate chips

Preheat Oven to 375F and Line Baking Sheets

Line 2-3 baking sheets with parchment paper and set aside.

OR just bake in batches.

Cream Together Butter and Sugars

Using an electric mixer on medium speed, cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar for 2-3 minutes.

You’re looking for the mixture to be light and creamy.

Add 2 eggs and 1 Tbsp + 1 tsp vanilla extract; mix until combined.

Stir in Bisquick and Chocolate Chips

Add 4 1/2 cups Bisquick and a pinch of salt.

Stir until just combined – don’t overmix or the cookies get tough.

Fold in 2 cups chocolate chips.

Shape and Place Cookie Dough

Scoop cookies using a 1 1/2 Tbsp cookie scoop or spoon.

Roll each scoop into an oval egg shape and place them standing up (like an egg would stand) on the lined baking sheets.

Leave at least 2 inches between each cookie – they spread quite a bit.

Bake for ~11-14 Minutes

Bake until cookies have slightly browned around the edges and the tops have almost firmed up.

The centers will look slightly underdone but they’ll set up as they cool.

Remove from the oven and let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

The cookies will firm up more as they cool – if you pull them too early they’ll be gooey, too late and they’re crunchy instead of chewy.

Bisquick Chocolate Chip Cookies

These cookies use Bisquick instead of flour and leavening agents – wicked simple if you don’t keep baking supplies stocked. The texture is pretty much the same as regular chocolate chip cookies and they take ~30 minutes start to finish.
prep time15 minutes
cook time12 minutes
resting or cooling time10 minutes
total time37 minutes
Print Recipe

Ingredients

Ingredients (~48 cookies)

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 Tbsp + 1 tsp vanilla extract
  • 4 1/2 cups Bisquick baking mix, spooned and leveled
  • Pinch salt, Bisquick already has salt but this helps
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 375F and line 2-3 baking sheets with parchment paper.
  • Cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar on medium speed for 2-3 minutes until light and creamy.
  • Add 2 eggs and 1 Tbsp + 1 tsp vanilla extract and mix until combined.
  • Add 4 1/2 cups Bisquick and a pinch of salt, stirring until just combined.
  • Fold in 2 cups chocolate chips.
  • Scoop dough using a 1 1/2 Tbsp cookie scoop and roll each into an oval egg shape.
  • Place cookies standing upright on baking sheets, spacing them at least 2 inches apart.
  • Bake for 11-14 minutes until edges are lightly browned and tops are almost firm.
  • Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Centers will look slightly underdone but will set as they cool. Cookies firm up more as they cool to achieve a chewy texture.