Preheat the oven according to your brownie mix instructions. Ensure the oven is fully heated before baking so the brownies cook evenly and develop their characteristic fudgy texture.
Prepare the batter as directed and bake. Use the recommended pan size to maintain the proper thickness. The brownies should rise slightly and appear set in the center with edges that pull gently away from the pan.
Allow the brownies to cool completely, then crumble into small pieces. Cooling fully prevents excess moisture from turning the crumbs gummy, allowing them to pack smoothly around the cookie dough later.
2️⃣ Make the Cherry Cookie Dough
Cream the softened butter and brown sugar until light and fluffy. This step aerates the mixture, creating a soft, whipped base that blends easily with the dry ingredients.
Add vanilla and mix. The vanilla enhances both the dough and the cherry flavor without overpowering the sweetness.
Add the flour and a pinch of salt; mix until combined. The dough will appear crumbly at first but will come together as the ingredients hydrate.
Add milk 1 tablespoon at a time until it becomes a soft, scoopable dough. Add just enough to make the dough pliable but not sticky.
Fold in the chopped cherries and mini chocolate chips. Mix gently so the cherries don’t stain the dough excessively while still distributing evenly throughout.
Chill the dough for 20–30 minutes. Chilling firms the butter slightly, making the dough easier to scoop and shape without sticking to your hands.
