Preheat the oven to 350 degrees. Prepare an 8-inch by 8-inch square baking dish by laying two sheets of foil (dull side up) in opposite directions leaving enough overlap with the edge of the pan to allow holding the foil to lift the brownies from the pan when done. Spray with non-stick spray.
Prepare the brownie mix as directed on the package. Pour half the mix into the prepared pan (aproximately 1 cup of the prepared mix). Using a spatula, spread the mix to cover the bottom of the pan.
Place 16 of the soft cookies, side by side, on top of the brownie mix leaving some room around the outer edge. Pour the remaining brownies mix on top and using a spatula spread to cover the cookies. Sprinkle the broken sugar cookie crumbs to evenly cover the top. Bake for 30 minutes or until a toothpick inserted toward the middle comes out almost clean (it will still have some brownie stuck to it).
Remove from oven and place on a cooling rack. Allow to fully cool before cutting evenly into 12 brownies. Cutting tip: using the foil overlap, lift the brownies out of the pan and cut on a cutting board. They can be reinserted into the pan for storage if desired or sealed into a container and refrigerated.
Please note the nutritional information for this recipe is only a guide and will vary depending on the prepared ingredients used as well as the size of the brownies.