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Chocolate Brownie Crookies

“Crownies”, my husband says. “You could call ‘em Crownies.”

Me – No, no that sounds too fifties-ish.

“How about Brookies?” he suggests helpfully.

Me – Yug. Sounds like something you’d go fly-fishing for, if you went fly-fishing. Which you don’t.

“Crookies?”

Me – I give up.  Fine, we’ll call ’em Crookies.

“It really doesn’t matter.  Just so long as you make them.  Now?” he adds hopefully.

 

Enjoy the BEST of both worlds with this great mash-up of cookies and brownies!

 

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 they are perfect when they cool and even better the next day.  Fantastic!!  Pressing the M&Ms onto the tops, makes them more visible and colorful.

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Brownie Cookies Crookies
Print
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
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
  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.
MAKE AHEAD NOTE
  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. 

 

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