These Bisquick Chocolate Chip Cookies are thick, cake-y, and gooey! This semi-homemade treat is elevated by using browned butter (optional) and three kinds of chocolate.
I grew up eating Bisquick chocolate chip pancakes. I’m a 90s kid, everyone had chocolate chip pancakes on Saturdays while watching cartoons, right? They’re a classic for a reason…although you really do need to check out my post on How to Make Box Pancakes Better to really kick things up a notch.
But sometimes what I’m really craving is a cookie. One time a craving hit and I didn’t want to make my fluffy chocolate chip cookies from scratch, and I didn’t have ingredients for cake mix cookies or brownie cookies. Enter: Bisquick. Who knew you could make really fluffy and flavorful chocolate chip cookies with pancake mix?!
Why you’ll love these
- Semi-Homemade. Perfect for those times you don’t want to spend the time making cookies 100% from scratch.
- Great way to use leftover mix. Pancake mix can be used in so many different ways (sausage balls, impossible cheeseburger pie, drop biscuits, and chicken cobbler to name a few)! Add this sweet treat to your rotation.
- Delicious. It’s a chocolate chip cookie…how could it not be delicious?!
Ingredient notes
- Butter – our secret to making this semi-homemade recipe just as tasty as a totally homemade recipe…browning the butter! I love doing this, because you don’t have to wait for the butter to soften and it adds so much flavor. Salted or unsalted butter is fine. Browning the butter can be skipped, if desired.
- Brown Sugar – I like using dark brown sugar for the richest flavor, but light brown sugar will work too. Granulated sugar mixed with 1 tablespoon molasses is also a great substitution.
- Egg – you’ll need 1 large egg. I haven’t texted these with a vegan substitution, but a chia or flax “egg” may work. To make an “egg” mix together 1 tablespoon chia seeds or ground flax with 3 tablespoons water and allow to sit in the fridge for 10 minutes.
- Extras: Vanilla, Salt, and Cinnamon – none of these are totally necessary, but they will give the cookies more flavor and make people second guess that these cookies aren’t 100% from scratch!
- Bisquick – I have not tried this with another pancake mix. If you’re looking for a higher protein option, Kodiak pancake mix might work.
- Chocolate Chips – I use equal parts semi-sweet, milk, and dark, but any baking chips will be delicious! M&Ms or chopped candy would also be yummy.
How to brown butter
- Melt butter in a stainless steel pan over medium heat.
- Whisk until brown bits start to form at the bottom of the pan. The butter will be foaming and golden in color with a nutty aroma.
- Pour into a heat-safe bowl to stop the cooking and let cool slightly before proceeding with the recipe.
Best pancake mix to use
These have only been tested with Bisquick Original Pancake and Baking Mix, because that’s my favorite and what I always have on hand. Using the Heart Smart and Gluten Free variety should work, but I can’t guarantee the results. Start with 2 cups of the mix and add more, if necessary, because I’ve heard that they can be too dry. Another brand such as Hungry Jack should be fine, but the texture may vary slightly. Whatever you use, be sure you have a smooth, not dry or crumbly cookie dough texture before baking.
Can these be made into bars?
Yes, grease an 8×8 (for thicker bars) or a 9×9 (for thinner bars) square non-stick baking dish with cooking spray, then line with a parchment paper sling before pressing the dough evenly into the pan. Bake at 350 degrees F for 20-30 minutes or until an inserted toothpick is mostly clean.
How to store
Leftovers can be stored in a sealed airtight container for up to a week at room temperature or in the freezer for up to 3 months.
To enjoy again, eat at room temperature or microwave until warm.
– Jennifer
Bisquick Chocolate Chip Cookies
Equipment for this recipe
Ingredients
- 10 tablespoons unsalted butter *
- 1 cup dark brown sugar packed
- 1 tablespoon vanilla extract
- 1 large egg
- 2 ¾ cups Bisquick baking mix
- ½ teaspoon cinnamon optional
- ¼ teaspoon salt
- 1 cup chocolate chips I use 1/3 cup each: semi-sweet, milk, and dark chocolate
Instructions
- Preheat oven to 350 degrees F and line 2 baking sheets with a silicone baking mat. Set aside.
- Melt butter in a large stainless steel pan over medium heat.
- Once melted, whisk continually until brown bits start to form and the butter is foaming, golden in color, and has a nutty aroma, about 1-5 minutes.
- Carefully and quickly pour into a glass measuring cup (you should end up with 1/2 cup brown butter) and let cool slightly.
- In a large bowl, whisk together browned butter and brown sugar until combined, then whisk in vanilla and egg.
- Add in Bisquick, optional cinnamon, and salt.
- Use a rubber spatula to fold together until just combined, then stir in the chocolate chips.
- Using a 1/4 cup measuring cup**, pack dough into the 1/4 cup and turn out dough onto prepared baking sheets - no more than 6 cookies on each baking sheet.
- Optional: chill for 30-60 minutes.
- Working with 1 baking sheet at a time, bake in preheated oven for 10-15 minutes or until the cookies are lightly golden brown.***
- Remove from the oven and allow the cookies to cool for 3 minutes on the sheet pan, before transferring them to a wire rack.
- Bake remaining cookies and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
People Also Viewed
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.