Easy Pancake Mix Cookies (Gluten-Free Option) Recipe
These Easy Pancake Mix Cookies are a delightful twist on traditional cookies, made using Kodiak Cakes pancake mix and chocolate chips. They offer a buttery, classic Toll House cookie flavor with the option for a gluten-free version, making them quick and simple to prepare with familiar pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 45-55 minutes (including chilling time)
- Yield: About 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough Ingredients
- ½ cup butter, softened to room temperature
- ½ cup light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup Kodiak Cakes Buttermilk Pancake Mix (regular or gluten-free version)
- ½ cup semi-sweet chocolate chips (¼ cup mini and ¼ cup regular recommended)
- ¼ cup walnuts or pecans
Instructions
- Preheat the oven: Set your oven to 350 degrees F and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Cream butter and sugar: In a stand mixer or bowl with a hand mixer, beat the softened butter and light brown sugar together until the mixture is smooth and creamy.
- Add egg and vanilla: Mix in the egg and vanilla extract on medium speed until the batter becomes creamy and well combined.
- Add pancake mix: Gradually add the Kodiak Cakes pancake mix, blending until just combined to avoid overmixing.
- Fold in chips and nuts: Gently stir in the chocolate chips and the choice of walnuts or pecans evenly throughout the dough.
- Chill the dough: Refrigerate the dough for at least 30 minutes, preferably 1 hour, to allow the flour to hydrate fully and help prevent excessive spreading during baking. This step is recommended but not mandatory.
- Scoop dough on baking sheets: Use a tablespoon or cookie scoop to portion dough onto the prepared baking sheets, spacing them sufficiently to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, removing cookies when edges are golden but centers appear slightly underdone for a chewy texture.
- Cool: Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to finish cooling, which helps them set properly without becoming too hard.
Notes
- Use a cookie scoop or tablespoon to ensure consistent cookie sizes for even baking and uniform appearance.
- Remove cookies from the oven when edges are golden and centers still look slightly underdone to maintain a soft and chewy texture.
- Allow cookies to cool on the baking sheet briefly before moving to a wire rack to avoid breaking and to preserve softness.
