How to Make Store-Bought Cookie Dough Perfect Every Time

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I have a talent. Or at least, I used to.

No matter how hard I tried, I could not bake store-bought cookie dough correctly. You’d think pre-made dough would be foolproof, right? Just scoop, bake, and enjoy. Well, not in my kitchen.

My cookies would come out looking perfect—golden, slightly puffed, everything you’d want. But then, disaster would set in. Within minutes of cooling, they would turn into rock-hard disks that could chip a tooth. Other times, I’d start the oven, walk away for one second, and return to a baking sheet full of burnt, tragic little cookies.

After way too many failed batches (and a few sad attempts at dunking them in milk to soften them up), I finally figured out what I was doing wrong. And guess what? It’s so simple anyone can do it.

Tricks to Elevate Store-Bought Cookie Dough

I have two tricks that I do every time to make the best cookies.

1. Underbake Just a Little

The secret to soft, bakery-style cookies? Pull them out of the oven when they still look slightly underdone in the center. They’ll keep baking on the hot pan even after you take them out. I usually go 1-2 minutes under the package instructions for that perfect gooey middle. The cookies below, I baked 8 minutes.

2. Let Them Cool on the Pan (But Not for Too Long!)

This one took me forever to learn. Leave cookies on the baking sheet for about 5 minutes after taking them out, then transfer them to a cooling rack. This keeps them soft without overcooking on the hot pan.

Since doing these tricks, I have loved trying out new ways to upgrade other store-bought cookies or mixes. If you give these tips a try, let me know in the comments how they turned out and drop your favorite upgrades as well!

Happy Baking!

Don’t forget to try out my Easy Fried Chicken as your main course for these amazing cookies!