Easy Pancake Mix Cookies (Gluten-Free Option)

An easy cookie recipe made with Kodiak Cakes pancake mix and chocolate chips that taste just like a classic buttery Toll House cookie!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Chilling time 30

Total Time 45

Servings

Calories 102kcal

Author Amee

Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper.
In a stand mixer (or bowl with a hand-mixer), cream the butter and sugar until blended.
Add the egg and vanilla extract. Mix on medium speed until creamy and smooth.
Add the pancake mix and blend until just combined.
Stir in the chocolate chips and nuts.
Chill the dough for at least 30 minutes-preferably 1 hour (this is not mandatory, but recommended to allow the flour to fully hydrate and keep the cookies from spreading too much when baking).
Using a tablespoon-size scoop, drop the dough on the parchment-lined sheets, leaving enough space in between for the cookies to spread.
Bake for 10-12 minutes (pull them when they look slightly underdone but golden on the edges). Enjoy with an ice-cold glass of milk. :)

Mind the cookie size. Consistency is critical for even baking, so use a cookie scoop or tablespoon to measure perfect portions of dough and drop them on the baking sheets, leaving enough space between each for spreading.

Keep a close eye during baking. For soft, chewy cookies, you want to remove them from the oven when the edges are golden but the centers still appear slightly underdone.

Cool after baking. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them set without hardening too much.