Instructions

1. 1

   Preheat your oven to 375°F. Line several baking sheets with parchment paper. In a large bowl, or the bowl of a stand mixer, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

   ⏱️ 5 min•🌡️ 375

   
2. 2

   Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

   ⏱️ 2 min

   
3. 3

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

   ⏱️ 3 min

   
4. 4

   Divide the cookie dough into four equal portions. Each portion will be used for a different cookie variation. Set aside three portions while working on the first.

   ⏱️ 2 min

   
5. 5

   For the Caramel-Filled Cookies: Take one portion of dough. Scoop out about 1 1/2 tablespoons of dough per cookie. Flatten each scoop, place one unwrapped soft caramel candy in the center, and carefully wrap the dough around the caramel, sealing it completely. Place 4-5 caramel-filled cookies on a prepared baking sheet, spaced about 2 inches apart.

   ⏱️ 8 min

   
6. 6

   For the S'mores Cookies: Take a second portion of dough. Fold in the semi-sweet chocolate chips until evenly distributed. Scoop about 1 1/2 tablespoons of dough per cookie onto a prepared baking sheet, leaving space between them. Press a few extra chocolate chips onto the tops if desired.

   ⏱️ 5 min

   
7. 7

   For the Pistachio Cookies: Take a third portion of dough. Fold in half of the chopped shelled pistachios. Scoop about 1 1/2 tablespoons of dough per cookie onto a prepared baking sheet. Gently press the remaining chopped pistachios onto the tops of the dough balls.

   ⏱️ 5 min

   
8. 8

   For the Dark Chocolate Peanut Butter Cookies: Take the final portion of dough. Add the unsweetened cocoa powder to this dough portion and mix until well combined and the dough is uniformly dark. Scoop about 1 1/2 tablespoons of dough per cookie onto a prepared baking sheet.

   ⏱️ 5 min

   
9. 9

   Bake the cookies in batches for 9-12 minutes, or until the edges are golden brown and the centers are set. For the S'mores cookies, remove them from the oven after 7 minutes, quickly press a few mini marshmallows onto each cookie, and return to the oven for another 2-3 minutes, or until marshmallows are lightly toasted. Let all cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

   ⏱️ 30 min•🌡️ 375

   
10. 10

    Prepare the drizzles: For white chocolate drizzles (Caramel-Filled and Pistachio), melt the white chocolate chips with 1/2 teaspoon vegetable shortening in separate microwave-safe bowls in 20-second intervals, stirring until smooth. For dark chocolate drizzles (S'mores and Dark Chocolate Peanut Butter), melt the chopped dark chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. For the peanut butter drizzle, gently warm the creamy peanut butter in the microwave for 10-15 seconds until slightly runny.

    ⏱️ 10 min

    
11. 11

    Once cookies are completely cool, drizzle the Caramel-Filled cookies with white chocolate. Drizzle the S'mores cookies with dark chocolate and sprinkle with sea salt. Drizzle the Pistachio cookies with white chocolate. Drizzle the Dark Chocolate Peanut Butter cookies with both dark chocolate and a swirl of creamy peanut butter. Allow drizzles to set before serving.

    ⏱️ 10 min

    

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Nutrition Facts (per serving)