Dessert Recipes

Bisquick Chocolate Chip Cookie Recipes

We owe it to two American chefs, Ruth Wakefield and Sue Brides, for their invention of the chocolate chip cookie in 1938.

These delicious cookies are typically made with common ingredients such as brown and white sugar, butter, flour, eggs, and chocolate pieces. Ruth and her husband turned their home into a lodge and called it the Toll House Inn.

Because of soaring sales of Nestle’s chocolate, Ruth and a Nestle family member struck a deal that resulted in Ruth’s toll house cookie recipe appearing on Nestle packaging.

Throughout the years, chocolate chip cookies have evolved into a wide variety of flavors, including double chocolate fudge, M&M’s, macadamia nuts and white chocolate chips, and chocolate chip peanut butter, just to name a few.

I’ve compiled a few recipes below using Bisquick, which I hope you enjoy. Depending on other ingredients used, these recipes can also be converted to gluten-free simply by switching the regular mix for the gluten-free Bisquick mix.

Chocolate Chip Fudgy Bisquick Cookies

Chocolate Chip Fudgy Bisquick Cookies

I honestly don’t know anyone who doesn’t love the taste of a good chocolate chip cookie. These have to be the best fudge-tasting ones you can make. Straight off the pan, they will melt in your mouth and will keep their chewy texture for days. It’s doubtful that they will be around that long though, so you may want to think about doubling the recipe.My daughter loves these cookies and enjoys placing a tablespoon of mint chocolate ice cream sandwiched between two of them. Be watchful when baking these cookies. Every oven is different and fifteen minutes may be too long of a baking time.
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Prep Time 20 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

  • 2 eggs
  • 4 tbsp butter
  • 2 tbsp milk
  • cup Bisquick
  • ¼ cup brown sugar
  • 1 package milk chocolate chips
  • 4 tbsp cocoa powder
  • ½ cup granulated sugar
  • 2 cups semi-sweet chocolate chunks
  • 2 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 °F and line two baking sheets with parchment paper.
  • In a medium-size mixing bowl, cream together one-half cup of granulated sugar, one-quarter of a cup of brown sugar, and four tablespoons of butter. Beat in two eggs, two tablespoons of milk, and two teaspoons of vanilla using an electric mixer until smooth.
  • Melt one cup of chocolate chips from the package in the microwave using a heat-proof bowl. Allow to cool to room temperature and mix in with the wet ingredients.
  • In a separate large bowl, sift one and one-half cups of Bisquick and four tablespoons of cocoa powder together.
  • Transfer the wet ingredients into the dry ingredients and stir until well incorporated.
  • Fold in the remaining milk chocolate chips.
  • Use a teaspoon or a cookie scoop to drop the batter onto the pan, leaving room for each cookie to expand.
  • Bake each tray for fifteen minutes. Place a few semi-sweet chocolate chunks on the top of each warm cookie and allow to cool before serving.
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Bisquick Chocolate Chip And Macadamia Cookies

Bisquick Chocolate Chip And Macadamia Cookies

I can think of one word when describing these cookies, and that is bliss. This recipe results in a soft cookie, but with a crunch from the macadamia nuts. At first glance, you might think that four cups of chocolate chips may be too much. I can ensure you that the four cups are a perfect amount resulting in an intense chocolate craving cure. You can choose to use four cups of the same chocolate chip flavor, but I find using two different ones gives each bite something different. 
No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

  • ¾ cup butter (softened)
  • cup shortening (butter flavored)
  • 1 cup brown sugar
  • cup granulated sugar
  • 2 eggs
  • 3 tsp vanilla extract
  • cup Bisquick
  • 1 tsp baking soda
  • 2 cups semisweet chocolate chips
  • 2 cups milk chocolate chips
  • 2 cups macadamia nuts (chopped)

Instructions
 

  • Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  • Beat three-quarters of a cup of softened butter, two-thirds of a cup of brown sugar, and two-thirds of a cup of granulated sugar.
  • Add two eggs and three teaspoons of vanilla extract and continue beating until well blended.
  • In a separate bowl, sift together two and three quarters of a cup of Bisquick and one teaspoon of baking soda.
  • Mix the wet and dry ingredients together until well incorporated. Fold in four cups of chocolate chips and two cups of chopped macadamia nuts.
  • Drop by a teaspoon onto the prepared baking pan, leaving room for separation, and bake for twelve minutes.
  • Cool before serving.
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Bisquick Chocolate Chip Cranberry Cookies

Working in a retirement home has afforded me the privilege of meeting some fantastic residents. One such resident gave me this recipe in the hopes that I would bake some of these fabulous cookies and bring some to her since she could no longer bake them herself. Of course, Idid, as I am always looking for an excuse to bake something. I wasn’t sure about the cranberries at first, but they give just the right amount of tartness to a sweet treat. You could choose to swap the cranberries for raisins, but I think this recipe is perfect as is.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Servings 6 people

Ingredients
  

  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups Bisquick
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 cup oatmeal
  • cup dried cranberries
  • ½ cup walnuts (chopped)
  • 1 cup mini chocolate chips

Instructions
 

  • Preheat the oven to 350 °F and line two baking sheets with parchment paper.
  • Cream two cups of brown sugar and one cup of butter together. Beat in two eggs and two teaspoons of vanilla extract using an electric mixer. Continue beating until smooth.
  • In a separate bowl, sift three cups of Bisquick, one-half teaspoon of baking soda, and two teaspoons of ground cinnamon.
  • Mix the wet and dry ingredients together. Stir in one cup of oatmeal, two-thirds of a cup of dried cranberries, one-half cup of chopped walnuts, and one cup of mini chocolate chips. Continue stirring until well blended.
  • Drop the batter using a cookie scoop or teaspoon and bake for ten minutes or until the edges of each cookie are golden brown.
  • Allow to cool before serving.
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AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.