When you need dinner that doesn't feel like dinner, this is it. You have everything you need right on the shelf: ready-to-bake cookie dough and hot fudge to swirl into warm brownie cookies that blur the line between dessert and dinner.

Serves 2. 25 minutes, 8 at the stove.

About 230 calories a serving, 3 g protein, 34 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Scoop 8 balls of dough about the size of walnuts onto an ungreased baking sheet, spacing them 2 inches apart.
2. Bake for 12 to 14 minutes, until the edges are set but the centers still look slightly underbaked. While the cookies bake, warm the hot fudge in a small bowl over simmering water or in the microwave in 30-second pulses, stirring between each pulse, until it's pourable.13 min
3. Remove the cookies from the oven and let them cool on the sheet for 2 minutes, then transfer them to a plate. Drizzle each warm cookie with 1 tablespoon of the warm hot fudge, letting it pool in the center.

Note The cookies are substantial enough as a light dinner for two; serve with cold milk or vanilla ice cream if you want to lean into dessert. Leftovers keep in an airtight container for two days. Swap the hot fudge for caramel sauce if that appeals more.