These Muffin Mix Cookies are chock full of all your favorite cookie ingredients. The texture is similar to an oatmeal cookie but much more flavorful thanks to the muffin mix. Blueberry is my favorite muffin mix flavor but you can use any flavor!
These cookies are the perfect texture, too - chewy in the middle and crisp around the edges! Sometimes, I top them off with a simple lemon frosting for an extra delicious sweet treat! Ready to eat in only 20 minutes start to finish!
The chopped pecans add an extra crunch and nutty flair. For a variety of cookies at your next get-together, why not make a batch of my Crunchy Peanut Butter Cookies, too!
Jump to:
- What are Muffin Mix Cookies?
- Why This Recipe Works
- Ingredients and Notes
- Lemon Butter Glaze Ingredients
- More Uses for Leftover Ingredients
- Recipe Variations
- How to Make Them
- Recipe Yield
- Recipe Tips
- Presentation Tips
- Best Pan for Baking Cookies
- Storage/Shelf Life
- Subscribe for a Free Meal Plan
- Leave a Comment
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- Recipe
- Comments
What are Muffin Mix Cookies?
Muffin mix cookies have been around for quite some time. I saw this recipe in an old church cookbook dated 1981. I changed the recipe a little bit, just based on my preferences. I used blueberry flavor and added a lemon glaze because the two flavors really complement each other. I just happen to think the glaze gussied them up a bit. Gussied up is a southern expression which means "fancy."
What makes these cookies really stand out is the addition of shredded coconut and chopped pecans. The coconut adds a bit more sweetness and wonderful texture to these cookies.
The cookie dough makes about 34 cookies if you drop them by teaspoon onto the cookie sheet. You may be tempted to eat a few for breakfast (like me). They sure do go good with a cup of hot coffee! My husband likes them with milk. The fact is, these cookies are so good, I have trouble only eating a few at a time.
If you love muffin mix cookies, then you have to try cake mix cookies! You'll love these Strawberry Cake Mix Cookies and these Italian Cream Cake Cookie Bars!
Why This Recipe Works
The main ingredient, and star of the recipe, is the package of blueberry muffin mix. Everybody knows I'm all about a great shortcut for any recipe! This little package of muffin mix really does the trick. Just add some additional ingredients to make the recipe even better!
Need another good reason why this recipe works? No chill time is needed! I repeat, there is no need to chill this cookie dough before baking. This makes me happier because that means there is less time to wait before eating them. You only need 20 minutes from start to finish!
Ingredients and Notes
Please scroll down to the recipe card for the measurements.
Muffin Mix - I used Martha White in the 7-ounce packet, blueberry flavor. Any flavor will work!
Quick Cooking Oats - do not use instant oatmeal or old-fashioned oats
Shredded Coconut - use the sweetened coconut that comes in a bag; usually in the freezer section.
Chopped Pecans (unsalted) - or use walnuts instead (or leave the nuts out all together).
Butter - need I say more! The butter should be at room temperature for better mixing.
Large Egg - one egg is all you need.
Self-rising Flour - it's best not to substitute with all-purpose flour.
Sugar - cookies tend to be sweeter than muffins so a little extra sugar works well for these cookies.
Brown Sugar - brown sugar adds another level of sweetness and a bit of caramel flavor.
Lemon Butter Glaze Ingredients
These cookies are delicious all on their own! However, if you want to add another layer of delicious flavor, this lemon glaze is amazing on these cookies!
Powdered Sugar - also knows as confectioners sugar.
Milk - whole or 2% is recommended.
Butter - melted so it'll mix better with the milk and lemon juce.
Lemon Juice - pairs deliciously well with the blueberry flavor.
More Uses for Leftover Ingredients
Quick Oats can be used to make:
- Pecan Raisin Oatmeal Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Cheesy Hamburger Stuffed French Bread
Sweetened Coconut and Chopped Pecans can be used to make:
Recipe Variations
- Use a different flavor muffin mix such as lemon poppy seed.
- Add a teaspoon of cinnamon to the cookie dough.
- Sprinkle the cooled cookies with powdered sugar instead of the glaze.
- Add a pecan slice on top of the frosted cookies for extra nutty flavor and crunch.
How to Make Them
Here's a quick overview of how to make these muffin mix cookies:
Step 1. In a bowl, mix together the butter, sugars, and egg until creamy.
Step 2. In another bowl blend the muffin mix, flour, oats, coconut, and pecans.
Step 3. Add the dry mix to the butter-sugar mixture, and blend well with a spoon. Drop by teaspoonful onto a cookie sheet lined with parchment paper.
Step 4. Bake the cookies and let them cool on a wire rack.
Step 5. If desired, add the optional glaze when the cookies have completely cooled off.
Recipe Yield
This recipe makes about 34 medium-size cookies (each baked cookie is about 3 inches wide).
Recipe Tips
Use a Cookie Scoop: This keeps your cookies uniform in size and helps them bake evenly.
Don’t Overbake: Since muffin mix can bake up soft, pull the cookies out when the edges are set but the centers still look slightly underdone. They’ll firm up as they cool.
Experiment with Flavors: Different muffin mixes can create unique cookies—try blueberry muffin mix with white chocolate chips or chocolate muffin mix with peanut butter chips.
Presentation Tips
Stack & Tie: Stack a few cookies and tie them with twine or a ribbon for a cozy, homemade feel.
Dust with Powdered Sugar: Instead of using the lemon frosting, a light sprinkle adds a bakery-style touch.
Dip in Chocolate: Half-dip cooled cookies in melted chocolate and sprinkle with crushed nuts or sprinkles for a decorative touch.
Use a Cute Serving Plate: Display them on a vintage plate or rustic wooden board for a warm, inviting look.
Gift Idea: Package cookies in a clear cellophane bag with a cute tag and ribbon—perfect for gifts or party favors!
Best Pan for Baking Cookies
A baking sheet is a must for every kitchen. Whether you're baking cookies or roasting vegetables, a good sheet pan is necessary. A good sheet pan will not warp, buckle, or rust. Aluminum is better because it's durable and fairly inexpensive. They are available rimmed or rimless, but if you can only pick one, pick the rimmed! That way, you can use it for other recipes such as baked chicken, to keep juices from spilling over. I like this Nordic Ware 3 Piece Baker's Delight Set. Available now on Amazon.
Storage/Shelf Life
- Allow the cookies to completely cool off.
- Place them into an airtight container.
- Keep the container at room temperature, and the cookies will stay fresh for 3-4 days.
- Freeze them for up to 5 months. Wrap in plastic wrap, then foil (or a ziptop bag).
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Recipe
Easy Muffin Mix Cookies
Equipment
- electric hand mixer
- measuring cup(s)
- measuring spoons
- large bowls
- sheet pan
Ingredients
COOKIE INGREDIENTS
- ½ cup butter, room temperature (8 tablespoons)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar (packed into measuring cup)
- 1 large egg
- 1 7 oz package blueberry muffin mix
- ⅓ cup self-rising flour
- 1 cup quick cooking oats
- ⅔ cup sweet, shredded coconut
- ½ cup chopped unsalted pecans
LEMON BUTTER GLAZE INGREDIENTS
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon melted butter
- 1 tablespoon lemon juice
Instructions
COOKIE DIRECTIONS
- Preheat oven to 350F. Place parchment paper onto a sheet pan or cookie sheet.
- In a large bowl, mix the butter, both sugars, and egg until the mixture is creamy. Use an electric mixer on high speed. This should take about 3 minutes.
- In another large bowl, combine the muffin mix, flour, oats, coconut, and pecans.
- Gradually add the dry mixture to the sugar mixture. Mix well with a spoon or spatula until thoroughly combined.
- Drop by teasponful onto a sheet pan that is lined with parchment paper.
- Bake for 8-10 minutes or until the edges are slightly browned. After baking, let cookies cool on a wire rack. Frost if desired.
LEMON BUTTER GLAZE DIRECTIONS
- In a small bowl, combine the powdered sugar, milk, melted butter, and lemon juice. Mix with a whisk. When smooth, drizzle on top of cookies or put the glaze in a ziplock bag, cut off one corner of the bag, and squeeze glaze onto cookies.
Notes
- Allow the cookies to completely cool off.
- Place cookies into an airtight container.
- Keep the container at room temperature. Cookies will stay fresh for 3-4 days.
- Allow the cookies to completely cool off.
- Transfer the cookies to an airtight container.
- Freeze for up to 5 months.
- Use a different flavor muffin mix such as lemon poppy seed.
- Add a teaspoon of cinnamon to the cookie dough.
- Sprinkled the cooled cookies with powdered sugar instead of the glaze.
- Add a pecan slice on top of frosted cookies.
Nutrition
This recipe was originally published in 2021 and was updated in 2025.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Jennifer
Pretty great cookies! I adapted for my 14 ounce gf muffin mix and df plant butter without any issues. Will definitely use again. Only snag was the ingredients are not in the order in which they're used so that was a little jumping around on my cell phone to find how much I needed at each step.
Anne Clark
Hey Jennifer! Thank you so much for leaving a comment. I'm happy you liked the cookies, and I have fixed the recipe card. I appreciate you letting me know about that! Hope you have a great day 🙂