Break and bake cookies become a proper dessert when you warm them fresh and serve them alongside ice cream. The shelf gives you everything you need for a quick, satisfying finish to dinner. Bake them while you eat.

Serves 2. 35 minutes, 5 at the stove.

About 320 calories a serving, 5 g protein, 49 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C] and arrange a rack in the middle. Line a baking sheet with parchment paper or leave it bare.
2. Break the cookie dough into individual pieces along the perforations and place them 2 inches apart on the baking sheet. Bake until the edges are golden and the centres still look slightly underdone, 12 to 14 minutes.13 min
3. Let the cookies cool on the sheet for 2 minutes, then transfer them to a plate. Serve two warm cookies per person with a scoop of ice cream alongside or on top.

Note Swap the ice cream for vanilla yogurt or whipped cream. Leftover cookies keep in an airtight container for three days and warm in a 300°F [150°C] oven for two minutes. Serve with cold milk or after a simple weeknight dinner.