9 Unexpected Ingredients That Make Cookies Better

Cookies are a comfort food classic, but sometimes the usual flour, butter, and sugar could use a little extra magic. The secret to next-level cookies often lies in an unusual ingredient that brings out richer flavors, surprising textures, or a fun twist. From savory pantry staples to unexpected sweet boosters, these add-ins can turn a standard batch into something memorable. Whether you want a subtle upgrade or a bold reinvention, these unique ideas will make your cookies stand out. Here are nine creative ingredients worth trying on your next baking day.

Miso Paste

Add 1–2 tablespoons of white or yellow miso to a standard batch, beating it with the butter and sugar and reducing added salt to keep flavors balanced. The gentle, salty‑savory notes amplify caramel tones without turning the cookie savory, especially alongside chocolate, peanut butter, or browned‑butter shortbread. Start small and avoid darker miso if subtlety is the goal; it can dominate. It’s a low‑effort upgrade with big payoff.

Instant Coffee

Use 1/4–1 teaspoon instant espresso powder to deepen cocoa without obvious coffee notes; dissolve it in vanilla or melted butter for even dispersion. If a mocha profile is desired, increase the amount in chocolate‑forward doughs. This small tweak boosts perceived chocolate intensity and aroma with minimal effort, a classic pro tip for richer cookies.

Olive Oil

Swap part of the butter for extra‑virgin olive oil using roughly three‑quarters as much oil by volume to maintain structure. Choose a mild, fruity oil to avoid bitterness in delicate doughs, and pair with orange zest, almonds, or dark chocolate to complement its profile. Expect tender cookies with crisp edges and a slightly lighter crumb than all‑butter versions.

Fresh Herbs

Chop herbs very finely and keep amounts restrained—about 1 to 2 teaspoons per batch; to avoid tipping into savory. Rosemary shines in shortbread or lemon cookies, while thyme or basil can lift white chocolate or fruit‑accented doughs. A little citrus zest and flaky sea salt help frame the aroma without overpowering sweetness.

Crushed Potato Chips

Fold in about 1/2 cup crushed chips at the end of mixing to keep texture; ridged or kettle‑style chips retain more crunch than very thin ones. The salty‑sweet contrast flatters chocolate chip and butterscotch doughs, and a light sprinkle of chips on top before baking reinforces the effect. It’s playful and surprisingly balanced.

Black Pepper

Add a pinch of freshly ground black pepper, ideally fragrant Tellicherry, for a subtle warmth that lingers. Pair it with citrus zest or a touch of cinnamon in shortbread and spice cookies for a refined, aromatic finish. The pepper’s presence blooms as the cookies cool, enhancing complexity without real heat.

Tahini

Stir well‑mixed tahini into the wet ingredients for plush texture and roasty depth, then finish with flaky sea salt. It pairs beautifully with dark chocolate or oats and helps cookies stay soft, offering nutty character without tree nuts. Remember sesame is a common allergen even if it isn’t a tree nut.

Cream Cheese

Replace part of the butter with softened cream cheese for thicker, softer cookies and a gentle tang. This shines in sugar cookies and snickerdoodles, adding plushness without heaviness. Cream cheese changes structure slightly, so mix until just combined for tender results that stay soft.

Shredded Coconut

Stir in shredded coconut for chew and moisture, lightly toasting it first to enhance nutty, caramelized notes and control excess moisture. It blends into oatmeal, chocolate chip, or shortbread doughs; pair with lime zest or white chocolate for a bright finish. Use sweetened or unsweetened based on desired sweetness.