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
Ingredients
- 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
Instructions
-
Line cookie sheets with cooking parchment paper.
-
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.
-
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.
-
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.
MAKE AHEAD NOTE
-
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.