The Best Way to Use Bisquick (It’s Not Pancakes)

If your childhood (and beyond!) was anything like mine, pancake breakfasts on the weekend meant one thing: breaking out that ubiquitous yellow and blue box of Bisquick. It was how we made light and fluffy, golden-brown stacks of pancakes. I eventually learned that Bisquick could also be the starting point for waffles and biscuits. But there’s something even better you can use this mix for, and it’s not something that’s suggested on the box. Any guesses what it is?

There’s no arguing that Bisquick makes a good stack of pancakes, but better than that, it makes the most surprisingly delicious chocolate chip cookies. And with just a handful of ingredients and a single bowl, they could not be easier to make when your cookie craving hits.

The first thing you’ll notice about chocolate chip cookies made with Bisquick is their lighter color. This can be deepened, though, along with the flavor, by using all brown sugar — more on this below. But first, let’s talk about what’s really important here: what these cookies taste like!

I’ll be honest, I was really skeptical about these cookies at first. I assumed they’d take on the taste of the mix, in the way cake mix cookies do, and finish with a lingering aftertaste. But that wasn’t the case at all. Do they taste like made-from-scratch chocolate chip cookies? Not exactly, but they’re actually not far off. They have a classic flavor that reminded me of classic Toll House cookies, with wonderfully crisp bottoms and edges and a soft, tender center.

Just as much as I loved the satisfying taste of Bisquick chocolate chip cookies, I really loved how easy they are to pull off and the versatility of the recipe. Google “Bisquick chocolate chip cookies” and you’ll find a lot of very similar variations floating around the internet. The biggest differences are the amount of Bisquick mix used (anywhere from two to 2 1/2 cups; I found the sweet spot to be right in the middle) and the type of sugar, with options for all granulated sugar, all brown sugar (light or dark), or a mix of the two. Using part or all brown sugar leaves the cookies with a slightly darker color and a more caramel-like flavor.

The dough starts by creaming 1 stick unsalted butter and 1 cup sugar (your choice between granulated, brown, or a mix) in a large bowl, then stirring in 1 large egg and 2 teaspoons vanilla extract. You’ll fold in 2 1/4 cups Bisquick just until it’s incorporated, followed by 1 1/2 cups of chocolate chips. The cookies spread while they bake, so plan to space tablespoon-sized mounds of dough about two inches apart on a parchment-lined baking sheet and bake at 350°F until golden-brown on the bottom, 8 to 10 minutes.

We want to hear from you! Have you tried Bisquick chocolate chip cookies? What other surprising things have you made with Bisquick? Tell us in the comments.