5 Amazing Twists On The Classic Chocolate Chip Cookie

Start by beating butter and sugars together 1-2 minutes until fluffy. Add vanilla and egg, then mix well. In another bowl whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients and mix until incorporated and doughy. Stir in chocolate chips. Cover and chill for at least 1 hour.

Preheat oven to 350 and very lightly grease baking sheets. Roll about 3-4 tablespoons of the chocolate chip cookie dough into a ball, then repeat with 3-4 more tablespoons of dough. Press a caramel square into the center of one dough ball. Gently smash the two dough balls together and roll into one single ball. Repeat with remaining dough and place dough balls at least 3-4 inches apart on baking sheet.

Bake cookies for 10-13 minutes until set but still slightly undercooked. Remove from oven and sprinkle immediately with coarse sea salt. Allow to cool at least 10 minutes on baking sheet, then transfer to a cooling rack and allow to completely cool to room temperature.

In the bowl of a stand mixer or with a hand mixer, cream together the butter, powdered sugar, and salt until completely smooth. Mix in the vanilla. On low speed, mix in the flour until combined and a dough is formed. With a stiff spatula, fold in 1 cup of the chocolate chips and the Heath chips.

Divide the dough in half and shape each half into a log roughly 1 foot long and 1 1/2 inches in diameter. Wrap both logs of dough in parchment and twist the ends closed. Refrigerate the rolls until firm or up to three days. The logs can also be sealed inside a freezer bag and frozen for up to three months; thaw in the fridge overnight before baking.

When ready to bake, preheat the oven to 350°F with a rack in the top third and bottom third of the oven. Line two baking sheets with parchment. Slice the logs into slices 1/4- to 1/2-inch thick using a sharp knife. Arrange them slightly apart on the baking sheets.

Bake the cookies for 12 to 15 minutes, rotating the pans once, until the edges are firm to the touch and just barely brown. Let the cookies cool completely on the baking sheets before removing from the pan as shortbread is very brittle.

Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth, or microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use an off-set spatula or butter knife to scrape off the excess chocolate. Place the dipped cookies on waxed paper or parchment paper until set (or refrigerate to speed up the process).

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the egg and vanilla until well blended. Combine the flour, baking soda, oats and salt in a separate bowl; stir into the creamed mixture. Fold in the chocolate chips. Cover with plastic wrap and refrigerate for at least an hour. Make 24 dough balls and place on an ungreased cookie sheet, preferably lined with parchment paper.

Bake for 10 to 12 minutes in the preheated oven, or until just starting to get light brown.

In a large bowl, cream together the butter, peanut butter, and powdered sugar until completely combined and very creamy, 2-3 minutes. Add the heavy cream and beat for another minute. Fold in the peanuts.

After the cookies are completely cooled, pipe or spread about 1 heaping tablespoon of peanut butter filling on the bottom-side of one cookie. Top with another cookie, pressing slightly to get the filling to the edge. Repeat with remaining cookies.

Preheat oven to 350ºF.

In a medium bowl, whisk together the egg, almond butter, baking soda, and coconut sugar. Fold in the mini chocolate chips. Let the dough rest for about 15 minutes.

Using a small cookie dough scoop, form tablespoon-sized balls of dough and place onto a parchment lined baking sheet.

Bake for 8 to 10 minutes. Let them cool for at least 15 minutes on the baking sheet, then transfer them carefully to a cooling rack. They will be crumbly if you try to move them too early, so be sure to let them set up.