Vanilla Chocolate Chip Cookies With Bisquick Recipes

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BISQUICK CHOCOLATE CHIP COOKIES



Bisquick Chocolate Chip Cookies image

makes 2 dozen cookies

Provided by Shelly

Number Of Ingredients 7

1/2 cup butter, room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 egg, plus 1 yolk
1 Tbsp vanilla
2 1/2 cups Bisquick
1 1/2 cups chocolate chips

Steps:

  • Preheat oven to 375°
  • Line a baking sheet with parchment paper. Set aside.
  • In bowl of stand mixer beat butter and both sugars for 1 -2 minutes until light and fluffy. Add in vanilla, egg and yolk and beat until mixed evenly, scraping sides as necessary.
  • Turn mixer to low and add in Bisquick and mix until just combined.
  • Stir in chocolate chips.
  • Drop cookie dough onto lined baking sheet, about 2-3 inches apart. Bake for 8-9 minutes until edges just get golden. Allow to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

BISQUICK CHOCOLATE CHIP COOKIES



Bisquick Chocolate Chip Cookies image

I found these on the Betty Crocker web site and changed it a little after reading the reviews on that site. Came out awesome!

Provided by Mary of the Midwest

Categories     Dessert

Time 25m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla
1 egg
2 1/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)

Steps:

  • Heat oven to 375°F.
  • In large bowl, mix butter, both sugars, vanilla and egg.
  • Stir in Bisquick mix, chocolate chips and nuts.
  • Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
  • Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

BISQUICK CHOCOLATE CHIP COOKIES- JUST 6 INGREDIENTS!



Bisquick Chocolate Chip Cookies- Just 6 Ingredients! image

Classic comfort food. I remember making these in home ec back in the day. God I hated junior high and would never want to relive that torture: but those cookies were good! That good to make me want to remember it. And we didn't keep Bisquick in my house so it was an especially great delight for me. Makes about 16-24 cookies depending on how big you make them. They may not taste as fine as pure from scratch cookies, but they still taste good and are a time-tested kid pleaser. Can sub vegetable oil or shortening for the butter but the butter tastes better. And to make these a tad fancier, I suggest using 1/2 tsp vanilla and 1/2 tsp almond extract.

Provided by the80srule

Categories     Drop Cookies

Time 15m

Yield 16-24 cookies, 16-24 serving(s)

Number Of Ingredients 6

4 tablespoons unsalted butter, softened
3/4 cup brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
1 1/3 cups Bisquick
3/4 cup chocolate chips

Steps:

  • Cream the shortening and brown sugar together in a mixing bowl with an electric mixer.
  • Beat in the egg and vanilla.
  • Gradually beat in the Bisquick until fully incorporated.
  • Carefully beat in the chocolate chips.
  • Grease a cookie sheet with cooking spray, and pour on tablespoons of dough about 2 inches apartl.
  • Bake at 375F for 8-10 minutes or until golden brown at the edges.

Nutrition Facts : Calories 150.2, Fat 7.1, SaturatedFat 3.7, Cholesterol 21.1, Sodium 137.2, Carbohydrate 21.4, Fiber 0.7, Sugar 15.4, Protein 1.6

CHOCOLATE CHIP FUDGY BISQUICK COOKIES



Chocolate Chip Fudgy Bisquick Cookies image

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.

Provided by Lindsey

Number Of Ingredients 10

2 eggs
4 tbsp butter
2 tbsp milk
1½ 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

Steps:

  • 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.

BISQUICK CHOCOLATE CHIP COOKIES RECIPE



Bisquick Chocolate Chip Cookies Recipe image

Yield 24

Number Of Ingredients 6

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
2 teaspoons vanilla extract
1 egg
2 1/2 cups Bisquick baking mix
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine softened butter, brown sugar, vanilla, and egg. Fold in Bisquick baking mix. Stir in chocolate chips. Roll dough into 1" balls and place on ungreased cookie sheets.
  • Bake 8-10 minutes or until golden brown.

VANILLA RICH CHOCOLATE CHIP COOKIES



Vanilla Rich Chocolate Chip Cookies image

Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 23m

Yield 30

Number Of Ingredients 10

3 ¼ cups flour
1 teaspoon baking soda
¾ teaspoon salt
1 ⅓ cups butter, softened
1 ¼ cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 teaspoons McCormick® Pure Vanilla Extract
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
  • Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
  • Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 34.1 g, Cholesterol 34.1 mg, Fat 14.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 165.3 mg, Sugar 15.7 g

BISQUICK® CHOCOLATE CHIP COOKIES



Bisquick® Chocolate Chip Cookies image

Hungry for chocolate chip cookies, but tight on time? Try this kid-friendly shortcut, made with Bisquick Heart Smart mix. They're ready to eat in just 35 minutes.

Provided by By Deborah Harroun

Categories     Dessert

Time 35m

Yield 24

Number Of Ingredients 6

1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg
2 cups Bisquick Heart Smart® mix
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
  • Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
  • Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 14 g, TransFat 0 g

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Award Winning Soft Chocolate Chip Cookies image

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Provided by Anonymous

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 72

Number Of Ingredients 10

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  • In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g

BROWNED BUTTER CHOCOLATE CHIP COOKIES



Browned Butter Chocolate Chip Cookies image

Elevate your next batch of chocolate chip cookies by adding freshly browned butter and toasted pecans to give your cookies a more decadent flavor and texture! We love the sweet and nutty flavor of these cookies that truly make them stand out from their plain-butter cookie competition. While this recipe has several steps and will take just over an hour to prep and bake, it yields about 42 cookies. Once you've wowed your taste testers make prep-time quicker for the next batch by freezing some of the dough the next time you bake these rich and indulgent favorites!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 42

Number Of Ingredients 10

3/4 cup butter (do not use margarine)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup chopped pecans, lightly toasted

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool 15 minutes.
  • In large bowl, beat browned butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until blended. On low speed, beat in flour, baking soda and salt. Stir in chocolate chips and pecans.
  • Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. (Dough will be slightly crumbly. Use hands to mound dough on cookie sheets.)
  • Bake 10 to 12 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg

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