Chocolate Chip Bisquick Cookies | Dinners, Dishes & Desserts


These Bisquick cookies are light, fluffy, and moist. They’re quick and easy chocolate chip cookies that everyone will love. They taste like childhood!

Close up of three chocolate chip cookies on a white plate on top of a kitchen towel, with cookies and chocolate chips in the background

It’s not exactly a secret that I love cookies. Who doesn’t? They’re a perfect treat to have as a snack or a dessert. And it goes without saying that chocolate chip cookies are some of the best cookies. These Bisquick cookies are some of my favorite chocolate chip cookies. The secret is that they use Bisquick Baking Mix. This makes the recipe quicker and easier, and also gives the cookies an airy texture. They’re fantastic! 

This recipe has everything you love about chocolate chip cookies. They’re packed with vanilla, brown sugar, and butter, and have chocolate chips in them and on top of them. But the texture from the Bisquick is the star of the show. You’ve got to give this recipe a try.

Why You’ll Love These Bisquick Chocolate Chip Cookies

This is one of my go-to cookie recipes. Here are some of the things I love the most about these pillowy cookies. 

  • Quick and easy. This is one of the simplest cookie recipes I’ve ever made. It only takes about 20 minutes to make, and it only uses ingredients that you probably already have around your house. This is the type of recipe that you can whip out whenever you’re craving chocolate chip cookies. 
  • Soft. Because these cookies use Bisquick, they have a unique texture. They’re a bit softer and lighter than most cookies. Personally, I love this texture, and I think you will, too!
  • Freezable dough. You can store this cookie dough in the freezer for up to 4 months. It’s basically like having cookies on demand! All you have to do is remove the dough from the freezer, toss the cookies in the oven, and you’re good to go.  
Overhead view of the ingredients needed for Bisquick cookies: A bowl of Bisquick, a bowl of brown sugar, a bowl of chocolate chips, a stick of butter, a ramekin of vanilla, and a bowl with an egg

Ingredients Needed

Here’s everything you need to make these easy chocolate chip cookies. Scroll to the recipe card at the bottom of the article to see the exact quantities for each ingredient.

  • Butter – Salted butter works best for this recipe. 
  • Brown sugar – Light or dark brown sugar will work. 
  • Vanilla extract – Make sure to use 100% pure vanilla.
  • Large egg
  • Bisquick Baking Mix
  • Semi-sweet chocolate chips

How to Make Bisquick Cookies

These cookies barely take any time at all. Here’s how to make them.

  • Prep. Preheat your oven to 350F.
  • Cream the butter. Use a beater to cream the butter and the sugar until fluffy. This should take about 2 minutes.
  • Add the egg. Add the egg and vanilla extract to the creamed butter and beat until combined. 
  • Stir in the flour. Add the Bisquick to the bowl and stir until combined.
  • Add chocolate chips. Fold some of the chocolate chips into the cookie dough.
A mixing bowl full of chocolate chip cookie dough in front of a box of Bisquick
  • Scoop the dough. Scoop balls of dough onto a baking sheet.
  • Add more chocolate chips. Place more chocolate chips on top of the cookie dough balls. 
Raw chocolate chip cookie dough balls on a silicone mat on a baking sheet
  • Bake. Place the baking sheet in the oven and bake until the edges of the cookies are set, and the tops are golden brown and dry. This should take 10-11 minutes. 
Close up of baked chocolate chip cookies on a silicone mat on a baking sheet

Tips and Tricks

Here are a few of my favorite tips to use when making these light chocolate chip cookies. 

  • Room-temperature egg. When baking cookies it’s always best to use room-temperature eggs. If your eggs are at room temperature, they’ll be able to mix with the other ingredients better. This results in a smoother dough and a softer cookie. Try to take your egg out of the fridge at least 30 minutes before making these cookies.
  • Don’t overmix. When adding the Bisquick, make sure to only stir the dough until everything is combined. You don’t want to overmix the dough or the cookies will become dense. 
  • Chill the dough. One of my favorite things about this recipe is that it’s quick. But if you have time to spare, I recommend chilling the dough. Once you’re done mixing the ingredients, cover the bowl and place it in the fridge. Let it sit for at least an hour, and up to overnight. This will allow all the flavors to meld, and make the texture of the cookies even better. 
  • Space the cookies. When you place the dough balls on the baking sheet, make sure that there’s a bit of space between each cookie. You need to leave room for the cookies to expand as they bake.

What to Serve Them With

Call me old-fashioned, but I love to eat these Bisquick chocolate chip cookies with a tall glass of milk! But they also go well with some other drinks. Here are a few of my favorite drinks to serve with these moist cookies.

Four chocolate chip cookies stacked on a plate, with more cookies in the background

How to Store Leftover Chocolate Chip Cookies

These cookies will last in an airtight container or bag on the counter for 5 days. You can also store them in the fridge for up to 2 weeks. If you like your cookies warm, you can reheat them in the microwave in 10-second increments. 

Can I Freeze This Recipe? 

Definitely! I love to freeze these cookies. Store them in an airtight container or bag in the freezer for up to 6 months. Thaw them overnight before eating. 

If you loved these Bisquick cookies, then you’ve got to check out some of my other favorite easy cookie recipes.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes


  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 whole large egg
  • 2 3/4 cup Bisquick Baking Mix
  • 1 1/2 cups sem-sweet chocolate chips, divided


  1. Preheat your oven to 350F.
  2. Cream the butter and sugar together until fluffy, about 2 minutes.
  3. Beat in the egg and the vanilla extract until fully incorporated.
  4. Stir in the Bisquick until just combined.
  5. Fold in about 1 cup of the chocolate chips.
  6. Scoop balls of the cookie dough onto a baking sheet. Top each dough ball with a few of the remaining chocolate chips.
  7. Bake for 10-11 minutes until the edges of the cookies are set, and the tops are golden and apper dry.


  • For best results, chill the cookie dough in the fridge for at least an hour before scooping the dough.
  • You can store leftover dough in freezer for up to 4 months.
  • Store leftover cookies in an airtight container or bag at room temperature for 5 days, in the fridge for 2 weeks, or in the freezer for 6 months.

Nutrition Information



Serving Size


Amount Per Serving

Calories 178Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 18mgSodium 213mgCarbohydrates 23gFiber 1gSugar 15gProtein 2g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners, Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a coffee to say thanks!

Source link

Leave A Reply

Your email address will not be published.