Unique Cookies, But Very Delicious!

I don’t know anyone that doesn’t love a good cookie: three bites of flavor-packed goodness. Cookies are fun to make and perfect for parties, gifts, school lunches and snacks. Hot out of the oven or the next day, it’s always the perfect time for cookies!
My mouth-watering collection of 7 Deliciously Unique Cookie Recipes will satisfy your craving and sweet tooth! These are cookies that both children and adults love. You’re sure to find a new favorite.
This Soft Batch Cream Cheese Chocolate Cookie Recipe is thick, soft and moist. The cream cheese helps them stay moist and tender, but you can’t actually taste the cream cheese in the cookie. They’re pillowy soft with chocolate in every bite! They are not for the faint of sweet tooth!
This Soft Batch Cream Cheese Chocolate Cookie Recipe are thick, soft and moist. The cream cheese helps them stay moist and tender, but you can’t actually taste cream cheese in the cookie. They’re pillowy soft with chocolate in every bite! They are not for the faint of sweet tooth!
I was pleased with the way this Soft Batch Cream Cheese Chocolate Cookie Recipe turned out after replacing cream cheese with butter in this recipe.. They’re softer than cookies made with all butter and I love soft batch cookies! I’ve been studying up on the chemistry behind cookie baking. I know, just call me a geek now. I wanted to make these cookies ‘fun’, I replaced chocolate chips with M&M candies. I tried to tell Wanda there is nothing ‘regular’ about chocolate chip cookies. But, she insisted I fancy them up!
I like to scoop the cookies out on waxed paper and freeze. Once frozen you can store them in an airtight container in the freezer for couple of months (if they last that long).
This Soft Batch Cream Cheese Chocolate Cookie Recipe are thick, soft and moist. The cream cheese helps them stay moist and tender, but you can’t actually taste cream cheese in the cookie. They’re pillowy soft with chocolate in every bite! Allow time to chill dough when making these cookies.

1/2 c (1 stick) butter, at room temperature
1/4 cup cream cheese, at room temperature (I only use the block kind not the kind in a tub.)
3/4 cup light brown sugar, packed
1/4 cup granulated white sugar
2 tsp vanilla extract
1 egg
2 and 1/4 cup all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
2 and 1/4 cups M&M candies (You can substitute chocolate chips for the M&Ms)

In the bowl of a stand mixer, cream butter and cream cheese together until smooth and there are no lumps.
Add sugars and beat until light and fluffy.
Add egg and vanilla and beat on medium speed until well combined stopping to scrap sides occasionally.
In another bowl, combine flour, cornstarch, baking soda and salt.
Add dry ingredients slowly into mixer and cream until combined.
Stir in M&Ms or Chocolate Chips by hand until they are evenly distributed.
Place in refrigerator at least 30 minutes. If you don’t refrigerate them, you won’t have a thick cookie, chewy cookie.
Scoop chilled dough onto a cookie sheet using a ice cream or cookie scoop.
Bake in a 350 oven 8 to 10 minutes so soft cookies. Cookies will set more as they cool. Cool 2 minutes on cookie sheet before transfering to a wire rack.
If you want more crisp cookies bake 2 to 3 minutes longer.
Chef’s Notes;
The amount of cookies you get will be determined by how large you make each one. My cookies used approximately 2 tablespoons of dough per cookies and yielded 36 to 40 cookies.

Meet your new favorite cookie, Chocolate Chip Potato Chip Cookies!! This cookie is chewy and crispy. It’s salty and chocolaty. They are pretty much perfection!
I know you think all I make are snacks and desserts. It’s true I do love a good gooey dessert and sometimes I make a dessert that I’m just simply craving. Most of the time though, when I make desserts I’m making them for a party or function or event that someone has asked me to make.
Today I made a sweet and salty cookie. For a long time I didn’t understand the salty and sweet phenomenon. Now, I totally get it. Salty and sweet are the perfect yin and yang.
I’m not a chip eater, but I imagine this would be the perfect way to use those last crunched up chips in the bottom of the bag. Unless, you like eating those last bits with a spoon. I can’t imagine how else you could eat them.
I haven’t shared a chocolate chip cookie recipe with you, but every body and their Momma has a chocolate chip cookie recipe. I wanted something different. You deserve it. Speaking of chocolate chip cookies, did you know that Americans eat 7 billion Chocolate chip cookies each year? That, my friend, is a lot of cookies. There’s probably 1 million different chocolate chip cookie recipes out there! And, now there is one more.
Use a silicon mat. I use a Silpat brand. Besides being easier to cleanup, using a silicone baking mat allows the cookie to ‘grab’ onto something as it cooks. This aids in making a thicker, softer cookie which I like.
Use a quick-release scoop to get all your cookies the same size. Not only will they look more professional, they’ll cook more evenly.
Cool your cookie sheet between cooking each batch. A hot sheet makes the dough begin to melt before getting into the oven, which makes them bake unevenly. They’ll tend to have thin crisp edges and thick, under-cooked centers.
Freeze batter and cook later.

1/2 cup butter
1/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
1/2 tablespoon (yes tablespoon) vanilla extract
1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate chips in this recipe)
1 cup crushed ruffled potato chips (coarse crush, not fine crush)

Cream butter with sugars until fluffy.
Add egg and beat well.
Add vanilla and combine.
Combine flour, baking soda, baking powder and salt. Add to mixing bowl and mix until combined.
By hand add the chocolate chips and the potato chips. Fold in until evenly distributed.
Use a quick release scoop to scoop balls of dough onto a cookie sheet (Make sure it’s a cookie sheet that will fit into your refrigerator.)
Chill a minimum of 30 minutes.
When you’re ready to bake, preheat oven to 350.
Bake for 9 minutes. Remove from oven and cool on cookie sheet for 5 minutes before transfering to a wire rack to cool completely.

You guys, I had a total breakthrough.
Maple Glazed Apple Crisp Cookies: the perfect combination of flavors and textures, in an easy cake mix cookie! Perfect for holiday baking!
So I was telling Wanda how I had not much to do on a particular Saturday, besides a few things on the blog and maybe bake some buns. So she says to me, “you should make cookies.”
Now normally, I’d be all like, “make your own cookies!”
Except she was right. I did want to make cookies.
So I was thinking about what kind of cookies to make… maybe something new and exciting to try for the blog? Or an old favorite and skip the photographing, writing, editing, etc., etc..
So I thought maybe I should try taking my cake mix cookie recipe from my Grandma’s oreo cookies (that also inspired these cookies), and turn them into an easy cinnamon roll cookie.
And then I started thinking about other holiday flavors and Christmas baking. And I started thinking about streusel, because that’s totally a normal direction for my brain to go on a Saturday morning.
And it came to me: Apple Crisp Cookies.
I could start with my Grandma’s cake mix cookie recipe as a base, add chunks of apple, and a brown sugar oat streusel on top. And it would be amazing.
I was a little nervous though, that something wouldn’t work and they would bake too flat or the apples would be crunchy, and on and on.
Except they were perfect.
I mean, they are totally, insanely delicious.
You don’t even need the maple glaze…. but if you’re feeling like you need a little extra indulgence? Do it. Maple + apples + streusel + cookies rocks my world.

COOKIES:
2 boxes vanilla cake mix about 16.5 ounces each
4 eggs
1/4 cup oil
1 medium apple diced very finely

STREUSEL:
1/4 cup butter cold
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 cup flour
1/3 cup large oats

GLAZE:
1 tbsp icing sugar
1 tsp maple syrup

For the cookies:
Combine all ingredients until well mixed. Set in the refrigerator for 15-30 minutes while you make your streusel.
Preheat oven to 350 and make your streusel.
Combine all streusel ingredients until crumbly — if you squeeze some between your fingers, it should be moist enough to hold together.
Using a 1″ cookie scoop or spoon, drop cookie dough about 11/2 to 2″ apart on a baking sheet (I do 12 to a sheet). Using your fingers, press some of the streusel into the top of the cookie.
Bake for 9-10 minutes, until just slightly golden at the edges and slightly puffed and dry in the center. They will sink down a bit as they cool, as long as they aren’t overbaked.
Combine glaze ingredients if desired — the 1tbsp to 1 tsp ratio will do about 3-4 cookies. I’ve given you a small enough ratio to work with so that you can double, triple or quadruple as desired if you wish! Drizzle over cooled cookies and let set (or stuff in your face immediately).

Can you guess why it is called Chili Chocolate? Hint, I used a chocolate bar infused with cayenne pepper… these aren’t too hot and provide a nice flavor!
Even though Wanda’s birthday is over I wanted to make something special for the occasion – when I asked she said her favorites were cheesecake or chocolate chip cookies. I decided to go with cookies because it is summer and these are easy to take anywhere.
Can you tell what’s in them? This cookie has it all – oatmeal, mega chocolate semi-sweet chunks, toasted pecans and a special ingredient that kicks it up a notch – a Lindt’s dark chili chocolate bar substituted for some of the semi-sweet chunks. It’s awesome – adding just a hint of spice – it’s a great combination of flavors and a nice chewy texture.

1 cup butter softened
1 ¼ cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 ½ tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups oats
8 oz mega chocolate chips
3.5 ounce Lindt Chili Chocolate bar chopped
1 cup toasted chopped pecans

Preheat oven to 350
In a mixing bowl beat the butter and sugars until smooth and creamy then add both eggs and the vanilla and continue mixing until well combined
In a separate bowl combine the flour, baking powder, baking soda, salt and oats. Mix well then add to other mixture.
Stir in by hand the chocolate and pecans – mix well
Line a baking sheet with parchment paper. Drop 2 T of dough 2” apart on sheet.
Bake for 9 minutes, remove from oven then cool on pan for 2 minutes. Transfer cookies onto a wire rack to finish cooling.

These Baklava Cookies have the great taste of Baklava in cookie form. The center is delicious enough to eat alone! Perfectly sweet and chewy.
Have you ever even seen how they make Baklava? I’m pretty sure it takes eleventy-nine days. All the flaky layers filled with the baklava filling. Have you ever counted the layers? I’m pretty sure there are no less than 43 layers. Guys. These cookies are awesome. I mean come on. Look at the centers! You really could just grab a spoon and eat the filling alone. Or bake some pie crust strips and dip them in it.

¼ cup butter
½ cup powdered sugar
3 Tbsp. honey
¾ cup walnuts, finely chopped
¼ tsp. cinnamon
18 oz. package refrigerated sugar cookie dough

In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat.
Stir in walnuts and cinnamon.
Let it cool for 30 minutes.
Meanwhile, divide cookie dough into 24 pieces and roll each into a ball. Place 2 inches apart on a cookie sheet that’s been greased or lined with parchment paper or silicone baking mat.
Bake at 350 for 9 minutes.
Remove cookies and place a small dollup of nut mixture in the center of each cookie.
Bake another 2-3 minutes until done.
Transfer to wire rack to cool.

Chocolate Cookies with AVOCADO?! Yup. Amazing, moist, chocolatey, rich Double Chocolate Avocado Cookies! Prepare to fall in love.
Cookies. Let’s talk avocado. Cookies and avocado? Weird.
But a good weird. It’s one of those things that you’re like “who came up with this?” and then you make them and realize that it’s genius and you should have been doing it all along!
You can’t taste the avocado at all.
They’re moist, rich, chocolatey and overall a bit healthier than the average chocolate cookie. It makes you wonder what other crazy combos have you missed out on? Maybe tomato cookies?

1 cup white whole wheat flour
1⅓ cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
¼ cup brown sugar
¼ cup + 2 Tbsp. Truvia (or ¾ cup granulated sugar)
⅓ cup coconut oil, melted
½ cup avocado, mashed or pureed in the food processor
3 egg whites
2 tsp. vanilla extract
½ cup dark chocolate chips

In a medium bowl, combine the flours, cocoa, baking soda, and salt.
In a standing mixer bowl, blend the brown sugar and Truvia. Slowly beat in the coconut oil. Add in the mashed or blended avocado, egg whites, and vanilla. Blend on low speed until smooth.
Add the flour mixture and chocolate chips and blend on low speed until the dough is just combined. Dough will be crumbly. Refrigerate for about 1 hour.
Preheat oven to 300. Spray a cookie sheet with cooking spray. Roll the dough into small balls and place on cookie sheet. Flatten slightly and bake for 17-19 minutes (do not over bake!) Transfer the cookies to wire racks to cool. Enjoy!

Chocolate chip cookies are my all time favorite dessert. I’m constantly looking for ways to reinvent then.
I’ve never tried adding a salty sweet twist to my cookies, but why not just jump right in with bacon! Does bacon really make everything better?
These cookies seem to confirm that. They’re easy to whip up-no mixer required! It’s a great way to use up the other half of that pack of bacon you opened for breakfast.

1 and ½ Sticks Butter, Softened
¾ Cup Light Brown Sugar
½ Cup White Sugar
2 Eggs
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
2 and ¼ Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoons Cornstarch
7 Slices Bacon, Cooked Crisp and Roughly Chopped
2 Cups Chocolate Chips

Preheat oven to 350.
Cream butter and sugars until light and fluffy.
Stir in eggs, vanilla, salt, baking soda, and cornstarch.
Gradually stir in flour a little at a time, stirring until just combined.
Fold in bacon and chocolate chips.
Place cookie dough onto un-greased baking sheet using a rounded tablespoon. Bake for 8-10 minutes.
Cool for 3 minutes on pan, then remove to a wire rack to cool completely.
Store in the refrigerator.