Brownie Cookies Crookies
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins

Take them out of the oven when they are dry around edges but still somewhat wet-looking in the middle. They will fall apart if you try to eat them warm (gooey but yummy!), but are nice and soft if saving some for next day. 

Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Betsy Edwards
  • 2 (1 lb 2.3 oz) boxes Betty Crocker™ Fudge Brownie Mix
  • 1 cup quick-cooking oats
  • 1 cup butter (melted)
  • 2 tablespoons water
  • 2 eggs
  • 1 cup toffee chips
  • 1 cup semisweet chocolate chips
  • 1 1/2 cup M&M's™ chocolate candies
  1. Line cookie sheets with cooking parchment paper.
  2. In large bowl, stir together brownie mix and oats. Add melted butter, water and egg; stir until well blended. Stir in the toffee and chocolate chips.
  3. Shape dough into 1 1/2-inch balls. Place on cookie sheet 3 inches apart. Press each ball slightly to flatten then press the M&Ms™ candies into top of the cookies. Cover cookie sheets with plastic wrap and refrigerate 2 hours.

  4. Heat oven to 350°Bake 12 to 14 minutes or until tops of cookies are no longer wet looking. Cookies should be dry around edges but still somewhat wet-looking in the middle Cool 5 minutes; remove from cookie sheets to cooking racks.
  1. Can be made in advance and stored, layered between wax paper in an airtight container, up to 3 days at room temperature. Alternatively you can freeze your baked cookies up to 3 months.