If you're looking for something more than a standard chocolate chip cookie, try this roundup of 18 unique cookie recipes. These are ideal for bake-off sales, lunches, or busy weekdays. These cookie recipes go far beyond any basic cookie you have come across before. The best part about these is that they are fun and guaranteed not to last long.

Quick Recipe Finder

Try using these quick reference tables that will help prevent decision fatigue. With fewer choices, you'll be able to choose your favorite quicker. Using flavor profile pairings such as savory and sweet, or sweet and salty, can help you visualize what you're looking for without having to taste-test everything. These tables help you pick something super quick.

You can also try making your own cookie by using unexpected combinations. It's always fun to try something different.

Recipe	Flavor Profile	Best For
1. Potato Chip Chocolate Drop	Sweet and Salty	Lunchbox surprises
2. Brown Butter Snickerdoodles	Rich Cinnamon	Fall afternoons
3. Lemon Blueberry Cheesecake	Fruity and Tangy	Spring picnics
4. Pretzel Caramel Shortbread	Salty Caramel	Bake sales
5. Maple Bacon Oatmeal	Savory Sweet	Weekend mornings
6. Strawberry Pop-Tart	Fruity Vanilla	Kids parties
7. Earl Grey Tea	Floral Vanilla	Mom’s quiet time
8. Peanut Butter Marshmallow	Nutty and Gooey	Messy fun
9. Pistachio White Chocolate	Nutty Sweet	Holiday platters
10. Cinnamon Roll Sugar	Spiced Vanilla	Brunch
11. Salted Caramel Apple Pie	Spiced Apple	Autumn treats
12. Toasted Coconut Lime	Tropical Citrus	Summer snacks
13. S’mores Graham Cracker	Chocolate Marshmallow	Movie nights
14. Espresso Dark Chocolate	Rich Coffee	Afternoon energy
15. Raspberry Almond Thumbprints	Nutty Berry	Tea parties
16. Funfetti Cake Mix	Vanilla Birthday Cake	Last minute needs
17. Orange Creamsicle	Citrus Vanilla	Warm weather
18. Hot Chocolate Peppermint	Mint Chocolate	Winter evenings

1. Potato Chip Chocolate Drop Cookies

These potato chip chocolate cookies are a take on the sweet and salty combination. I'm a big fan of saltiness with sweet, as it helps to balance out the sweetness but also enhance flavor. Contrast is always good. Using potato chips, you can get some out of texture. They give crunch and flavor from the fat.

I went to use the crumbs at the bottom of the bag, as they are perfect for using in cookies. My favorite are kettle-style chips. Be careful not to over-crush them, as they will just become too fine. You need small pieces for texture.

Since this is a drop cookie recipe, it's very forgiving. You don't need to worry about rolling out or cutting out your cookies, just drop them by the spoonful and you are ready to go.

2. Brown Butter Snickerdoodles

I love snickerdoodles, but I also love brown butter, and these cookies combine the two. Remember that brown butter isn't just melted butter; you have to melt it until the milk solids start to brown. That's what gives that distinctive nutty flavor. When you are using it, be sure to let it cool a bit first, as it can scramble the eggs or melt the sugar that you're using.

You have to be careful with brown butter because it can turn from brown to burnt in seconds. You always have to watch it, and it will continue to cook even off the heat. The brown butter in these snickerdoodles helps balance the tang from the cream of tartar, so it's a winning combination.

3. Lemon Blueberry Cheesecake Cookies

Lemon and blueberry cheesecake is a fantastic combination for cookies. It almost tastes as if it came straight from my bakery. Using cream cheese helps to add extra fat and moisture, which in turn stops the gluten from overdeveloping. This means you have a soft cookie as a result. When making these, I like to use fresh blueberries, as frozen ones tend to have more water and can bleed into the dough, ruining the appearance.

Use fresh lemons to get that zest, as there is more flavor in the zest than in the juice. These cookies are best kept in the fridge, so chill them for at least half an hour before you bake them. This will prevent spreading in the oven. Always mix gently when adding the flour, since most people overdo it, resulting in a tough cookie.

4. Pretzel Caramel Shortbread Bites

This is a great way to use up leftover pretzel crumbs, and everything bakes in one pan. Once this cools, you can then cut them into bars. The base used for these is a classic shortbread base, which is nice and rich and crumbly, but it's also strong enough to take various toppings. Try to use pretzels that are broken and crushed; these work better than trying to incorporate them whole.

The added caramel brings it all together. I personally like to make my own, as I can adjust the flavor, but you can use store-bought if that's all you have. The key here is a sweet and salty combination, so try to ensure you use salty pretzels or add extra salt, and keep tasting as you go.

5. Maple Bacon Oatmeal Cookies

Maple bacon is one of my favorite combinations. It's that sweet and salty combo again, and the fat from the bacon improves the mouthfeel and adds extra flavor to these cookies.

Try not to forget the oatmeal, as it gives the cookie structure and texture with a nice chew. I always go for rolled oats since they have better texture. Don't forget to get your bacon nice and crispy before adding it to the cookie base. If the bacon is soft, it will turn limp in the oven.

You can use maple syrup or maple extract, but you need to adjust the flour used, as the syrup has more moisture content. The biggest thing to get right here is the salt level. You don't want them too salty, but you definitely want to make sure you have enough salt to give you that distinctive sweet and salt balance.

6. Strawberry Pop-Tart Cookies

Strawberry Pop-Tarts cookies are sweet and nostalgic, perfect for lunch boxes, and kids love them. The great thing about these is you can use store-bought Pop-Tarts as the base.

Remember, shortcuts are good in a home kitchen. Strawberry is the best-selling Pop-Tart flavor, and it's my favorite, second to raspberry and chocolate, but use your favorite, and you will fall over for these. Be careful not to overbake, as you can burn the Pop-Tarts very easily. These look great visually with the icing drizzle and added sprinkles.

7. Earl Grey Tea Cookies with Vanilla Glaze

Earl Grey tea cookies are a little bit more sophisticated, more for the grown-ups, and perfect to have with a cup of tea or coffee. Earl Grey gives that floral and bitter taste to the cookies, so don't forget the vanilla glaze, as this helps to balance everything out. These tea cookies are a shortbread-style cookie with plenty of butter and a nice crumbly bite.

My top tip with these is to watch how long you steep your tea bags in your buttercream. Steep them too long, and the cookies will turn bitter. You just need a gentle taste note of Earl Grey. These are perfect for when you want a bit of indulgence and time to yourself after a busy day. Pair with your favorite cup of tea, and you'll be in heaven.

8. Peanut Butter Marshmallow Fluff Cookies

Peanut butter marshmallow fluff cookies are fun, a bit messy and sticky, but totally delicious. Using marshmallow fluff and peanut butter, they are the perfect toddler-friendly cookie. Be careful with these, though, as they are extra sticky; you will need wet wipes for your toddler's hands. Also be careful with the peanut butter, as this is a top childhood allergy.

Be careful not to overbake these, as they will turn rock hard. Remove from the oven slightly early, and they will form up as they cook.

9. Pistachio White Chocolate Chunk Cookies

Pistachio white chocolate chunk cookies are a unique visual, and they're a nice change from using macadamia nuts. The pistachios pair well with the rich white chocolate, with their sweet and earthy flavor. It's the chlorophyll in these nuts that gives them their green color, and you'll notice the difference in color between roasted nuts and raw ones, since it intensifies when roasted. Pistachios still give a great texture to these cookies, not as buttery, but still give a nice bite.

I always try to use chunks of white chocolate, as it tends to melt more slowly, while chips can melt and disappear into the dough. These cookies are slightly more exotic and have an artisan appeal.

10. Cinnamon Roll Sugar Cookies

These are simple cinnamon roll-flavor sugar cookies, quick to make and much less effort than standard cookie recipes. The flavor combination of cinnamon and brown sugar with butter is a winner. Using a cream cheese frosting makes this a spin-off of the classic cinnamon roll.

The texture you're looking for here is slightly soft, and the center should be chewy. You don't want these to be crisp. Make sure you add enough cinnamon, so it registers with everybody in every bite.

11. Salted Caramel Apple Pie Cookies

Caramel and apples are reminiscent of apple pie filling, and these are the cookie variation of the classic. Be sure to dice your apples uniformly and quite small to ensure they cook through properly. Raw apples can release liquid, causing the cookie bottoms to turn soggy. I love the salted caramel against the sweetness of the apples.

Pick your apple variety wisely, as some varieties, such as Fuji or Gala, turn to mush when cooked. I tend to go for Granny Smith, as they hold their shape when baking. Use plenty of warm spices, such as cinnamon, nutmeg, or even allspice. This will give you that classic apple pie flavor.

12. Toasted Coconut Lime Macaroons

These coconut lime macaroons make for a wonderful tropical, lime-flavored cookie. Remember, macaroons are not the same as macarons. Macaroons are made from coconut, while macarons are a French almond meringue. These are gluten free, since the coconut and egg whites form the base, so you don't need any flour.

Try to toast the coconut, since this will deepen the flavor, but you need to be careful not to burn it. Use lime zest, since this is far more aromatic and flavorful than using lime juice, but it also adds moisture. Be careful not to overmix or get the batter too wet, since this will result in soggy macaroons.

13. S’mores Graham Cracker Cookies

Using crushed graham crackers in these cookies makes them taste like they've been made at the campfire. Be careful with how much you use as the replacement portion of the flour in the recipe; you don't want the cookies to spread too thin. Toast the marshmallows under the grill or use a kitchen torch to give that classic charred flavor.

Try to use the traditional milk chocolate. Using dark or semi-sweet can overpower the flavor of the crackers. I like to eat these cookies when they're still warm, as the marshmallows tend to harden and the texture isn't as good. Use coarse graham cracker crumbs; if you over-crush them, you lose the textural experience.

14. Espresso Dark Chocolate Chunk Cookies

Espresso dark chocolate chunk cookies bring together two of my favorite flavors. Coffee and chocolate are such a winning combination. I like to use instant espresso powder, since this helps bring that coffee flavor without adding extra moisture to the cookie dough. These give around 25 to 50 milligrams of caffeine per cookie, which is around half a shot of espresso, so these cookies are designed for adults.

The dark chocolate gives extra bitterness, which balances with the coffee. Be careful not to use instant coffee, as it is not strong enough. You need the espresso powder to give you that real coffee kick. I would not eat these in any way, shape, or form after noon, so we don't have to worry about them affecting your sleep.

15. Raspberry Almond Thumbprints

These raspberry almond thumbprints are visually stunning, and they look like they just came out of a bakery, using a shortbread-style base. The indentation can be filled with your favorite jam or preserve.

The almond flavor on these cookies typically comes from using ground almonds or almond flour in the dough, but I prefer to use almond extract so you can really taste the almond flavor. Just be careful not to use too much; you only need a little.

Using raspberry jam is the classic choice, and it's up to you whether you use seedless or seeded. I think the seedless works better. Don't add the filling too early, as the jam can make the cookie turn soggy, so I like to fill them just before you serve.

The best thing about these is that they are easy to transport because of the cookie's firm texture.

16. Funfetti Cake Mix Cookies

Funfetti cake mix cookies are so easy and come together using only three ingredients. All you need is cake mix, some eggs, and oil. Mix in some rainbow sprinkles, and you are ready to go. These cookies bake for around 10 minutes at 350 degrees Fahrenheit, but be careful; the dough tends to be stickier than homemade cookies.

I like to give them some chill time in the fridge, around half an hour; this makes them less sticky. As with all cookies, be careful not to overbake. It may look underdone, but carryover cooking is real, and they will firm up as they cool down. You can change the funfetti for any of your favorite cake mixes; you can use red velvet or chocolate- just follow the same method, and you'll end up with something amazing.

17. Orange Creamsicle Cookies

Orange creamsicle cookies are just like your favorite childhood ice cream bar. These use fresh orange zest to give that mighty orange kick. The flavor is far more intense from the zest, and using extract is just not the same. The vanilla base and fresh orange flavor mimic the classic creamsicle.

When zesting your orange, make sure to remove the white pith, as this gives bitterness to the cookies. Be careful not to under-zest these; the brilliant orange flavor comes from using enough fresh zested orange.

18. Hot Chocolate Peppermint Cookies

Hot chocolate peppermint cookies. How amazing does that sound? These are rich chocolate drop cookies with some added peppermint crunch. Cocoa powder is used here instead of melted chocolate to give more structure and deeper flavor. To get that peppermint crunch, you can use crushed candy canes or peppermint bark, and when using peppermint extract, remember it's strong stuff, and you only need a little.

Too much and it's overpowering. These cookies are perfect for the holidays, but they work any time of the year. Watch out for overbaking, as they all become firmer as they cool, so always remove them slightly early from the oven and allow for carryover cooking.