A pile of Chocolate Chip Cookies filling a bowl.

Chocolate Chip Cookies

A finger licking good, traditional recipe.

Prep Time
10 Minutes
Total Time
55 Minutes


  • 1 cup Frosted Cheerios cereal
  • 1 cup Cheerios cereal
  • 1 cup Betty Crocker™ Bisquick™ Gluten Free mix
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 oz unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

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  1. step 1In a food processor, grind the cereal, and add the pancake mix, salt, baking soda. Mix well.
  2. step 2In a blender, combine butter and sugar. Add the egg and vanilla. Use a spatula to combine dry and wet ingredients. Add chocolate chips and shape the dough into a ball. Cover in plastic and freeze for 30 minutes.
  3. step 3Preheat oven to 375 °F.
  4. step 4Remove dough from freezer. Use an ice scream scoop or a large soup spoon to shape the cookies. Place them on a cookie sheet lined with parchment paper and leave a 3-inch space in between.
  5. step 5Bake for 7 minutes or until golden. Remove from oven, let them rest for a few minutes and let cool on a rack.
  6. step 6Store in a tightly sealed container. Serve and enjoy!


  • For a crunchy consistency, add chopped walnuts or peanuts.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.