Pillsbury brownie cookies need only heat and time to become a warm, fudgy base for whipped cream on a night when cooking feels impossible. The dough bakes into fudge-soft cookies that taste closer to brownies than cookies. Serve two warm with a spoonful of whipped cream and call it done.

Serves 2. 20 minutes, 3 at the stove.

About 450 calories a serving, 4 g protein, 35 g carbohydrate, 33 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]. Lightly butter a small baking sheet.
2. Slice the dough into four thick cookies and place two inches apart on the sheet. Bake until the edges are set but the centers still jiggle when you shake the pan, about 12 to 14 minutes.13 min
3. While the cookies bake, whip the cold heavy cream with a whisk or electric mixer until soft peaks form, about 2 minutes. Taste and add a pinch of salt if you like.2 min
4. Let the cookies cool for one minute on the sheet, then transfer to plates. Top each with a spoonful of whipped cream and serve warm.

Note Swap the cream for vanilla ice cream, which melts into the warm cookies and needs no whisking. The cookies are best eaten warm from the oven but keep for two days in an airtight container. This is dessert masquerading as dinner, so serve with strong black coffee.