Julie Clark
Posted:
Red Velvet Bisquick Cookies
This post may contain affiliate links. Read our disclosure policy.
These red velvet Bisquick cookies start with an all-purpose baking mix, creating incredibly soft, fluffy cookies. White chocolate chips bring smooth flavor and a nice contrast in color. They’re the perfect cookies to enjoy on Valentine’s Day!
Bisquick mix is often thought of as a pancake, mix, but there are so many other recipes, both savory and sweet, that you can make with it. Cheeseburger pie, taco pie, and even cinnamon rolls are just a few examples.
Since Valentine’s Day is just around the corner, one of the best ways to use that Bisquick mix to create Valentine’s Day desserts like these red velvet Bisquick cookies!
Ingredients for Bisquick Cookies
These easy cookies have just a handful of ingredients:
- Bisquick mix. If you don’t have or can’t find Bisquick, make our homemade Bisquick! It’s the base of some of our favorite recipes, so it’s great to keep on hand.
- Brown sugar. This recipe only calls for brown sugar, which keeps them tender and soft. Love brown sugar? Try our brown sugar cookies.
✨ See the recipe card for the full list of ingredients. ✨
Where’s the baking soda and salt?
You’ll notice there is no leavening agents or salt in this recipe. That’s because they are in the Bisquick, so you don’t need to add more.
How to Make Bisquick Cookies
- In a large bowl, cream together the butter and brown sugar with a hand mixer on high speed for 2-3 minutes. Mix in the vanilla and egg on low speed.
- Then add the Bisquick and cocoa. Mix until combined, but the. mixture will be dry and crumbly to start. Keep mixing and it will come together like a smooth cookie dough. Once mixed, add in red food coloring until the desired color has been reached.
- Fold in ¾ cup of the white chocolate chips.
- Using a 1 1/2″ cookie scoop, drop cookie dough balls onto the prepared pan, leaving about 2 inches apart. Press in any scraggly edges on the dough for perfectly round cookies. Bake for 8-10 minutes.
pro tip
Do not over bake the cookies! After 8-10 minutes, the cookies will be ready to come out of the oven, even if they appear slightly moist on the top. They need to rest on the pan for 5 minutes before they are transferred to a cooling rack. During that time, the red velvet cookies will continue to bake.
Of course the exact timing depends on how big you made the cookie dough balls, so watch them closely.
Storage Instructions
When properly stored in an airtight container, the cookies will keep well for 4-5 days at room temperature.
If they are frozen, they will stay good for 2-3 months. Before freezing the cookies, make sure they are completely cool. Place them into a freezer safe container or zip-top plastic freezer bag and lay the container flat in the freezer.
Recipe Variation
Use this easy Bisquick chocolate chip cookies recipe to make classic chocolate chip cookies. Leave out the red food coloring and make chocolate bisquick cookies. Add semisweet chocolate chips, dark chocolate or even peanut butter chips.
Looking for a new recipes for Valentine’s day dinner? Check out our Italian recipes and Mexican recipes.
Red Velvet Bisquick Cookies
These red velvet Bisquick cookies start with an all-purpose baking mix, creating incredibly soft cookies. White chocolate chips bring smooth flavor and a nice contrast in color.
Servings 18
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cup Bisquick mix
- ¼ cup unsweetened cocoa powder (not Dutch processed)
- Red or pink food coloring gels
- 1 cup white chocolate chips (divided)
Instructions
- Heat oven to 350ºF. Line a baking sheet with parchment paper.
- In a large bowl, cream butter and brown sugar with an electric mixer on high speed for 2-3 minutes. Mix in the vanilla and egg on low speed.
- Then add the Bisquick and cocoa. Mix until combined, but the. mixture will be dry and crumbly to start. Keep mixing and it will come together like a smooth cookie dough. Once mixed, add in red food coloring until the desired color has been reached.
- Fold in ¾ cup of the white chocolate chips.
- Using a 1 1/2″ cookie scoop, drop dough balls onto the prepared pan, leaving about 2 inches apart. Bake for 8-10 minutes.
- When the cookies come out of the oven, add a few additional white chocolate chips to the top of the cookie if desired. Cool on the baking pan for 5 minutes, then move to a wire rack to cool completely.
Video
Notes
- You’ll notice there is no leavening agents or salt in this recipe. That’s because they are in the Bisquick, so you don’t need to add more.
- Cookies may not look done when coming out of the oven. Mine were ready to come out in about 9 minutes. Remove from the oven and immediately sprinkle with a few white chocolate chips and allow the cookies to cool for at least 5 minutes before moving them to a cooling rack. They’ll continue to cook a little bit as they cool. Moving them too early will cause the cookies to fall apart.
- Need perfect cookies? Place a large round cookie cutter (or a wide mouth mason jar ring) over the hot cookie. Use your hand to make quick circles on the pan, which will spin the cookie on the inside of the ring and perfectly round out the cookie.
- Store in an airtight container.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 166mg | Potassium: 88mg | Fiber: 1g | Sugar: 19g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg
More Red Velvet Recipes
If the red velvet cookies make your heart flutter and your stomach happy, you should definitely make these other red velvet treats, too!
