Cherry Chocolate Chip with Chocolate Drizzle: In medium bowl, stir cookie mix and butter until soft dough forms. Stir in 1/3 cup chopped dried cherries and 1/3 cup miniature semisweet chocolate chips. Cut and bake as directed. In 1-quart saucepan, melt 3/4 cup semisweet chocolate chips and 3/4 teaspoon vegetable oil over low heat, stirring constantly. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over each cookie.
Mocha with Espresso Sugar: In medium bowl, stir cookie mix, 2 tablespoons unsweetened baking cocoa, 1 tablespoon instant espresso coffee powder and the butter until soft dough forms. For Espresso Sugar, in small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon instant espresso coffee powder. Omit lightly floured surface; instead, sprinkle surface with 4 teaspoons of the Espresso Sugar. Sprinkle remaining Espresso Sugar evenly over rolled-out dough and rub gently into dough before cutting into rectangles. Cut, bake and cool as directed.
Glazed Lemonade: In medium bowl, stir cookie mix, 2 teaspoons sugar-free lemonade flavor drink mix (dry), 1 tablespoon grated lemon peel and the butter until soft dough forms. Cut and bake as directed. Meanwhile, in medium bowl, mix together 1 1/4 cups powdered sugar, 2 to 3 tablespoons lemon juice and 1 drop red or yellow food color until smooth (glaze will be thin). Brush or drizzle evenly over warm cookies. Cool completely to set glaze, about 20 minutes.
Orange Cranberry Ginger: In medium bowl, stir cookie mix, 2 teaspoons grated orange peel and the butter until soft dough forms. Stir in 1/2 cup chopped dried cranberries and 3 tablespoons chopped crystallized ginger. Sprinkle rolled-out dough evenly with 1 tablespoon granulated sugar. Cut and bake as directed.
Salted Caramel and Chocolate Dipped Toffee: In medium bowl, stir cookie mix and butter until soft dough forms. Stir in 2/3 cup milk chocolate-coated toffee bits. Cut and bake as directed. In 1-quart saucepan, melt 1 1/3 cups milk chocolate chips and 1 teaspoon shortening over low heat, stirring constantly. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. In another 1-quart saucepan, heat 12 caramels and 2 teaspoons milk over low heat, stirring frequently, until caramels are melted and mixture is smooth. Drizzle small amount over chocolate; sprinkle with coarse sea salt. Place on sheet of cooking parchment paper. Let stand until chocolate and caramel are set, about 1 hour.