GOLDEN VALLEY, Minn. - Megan Porta, founder of the blog Pip and Ebby and author of Cookie Remix, developed more than 75 creative cookie recipes inspired by sodas, candies, ice creams, donuts and more.

Her eclectic collection of treats reinvent the classic cookie using flavors readers already know and love. Think Root Beer Float Cookies, Salted Caramel Apple Pie Cookies and Jelly-Filled Donut Cookies.

“Figuring out how to turn a creamy pie or an ice cream flavor into a 3-inch cookie has satisfied my deepest creative and sweets-loving desires,” says Megan.

All of the recipes in Cookie Remix are spread across chapters for Drinks, Cakes and Pies and Sweet Treats. A sampling of the recipes include Red Velvet Cake Cookies, Molten Lava Cake Cookies, Oatmeal Cream Pie Cookies, and Strawberry Milkshake.

Salted Caramel Latte Cookies

MAKES 27 COOKIES

It wasn’t until a few years ago that I became a coffee drinker. I once believed that coffee came in a single boring flavor. I’ve since learned that there is an entire world of coffee to explore! My current favorite variety is the salted caramel latte and I absolutely love the cookie version of the caffeinated beverage. It tastes just like the drink and it even comes with a bonus caffeine kick. This one is for caffeine-loving adults only!

3/4 cup (11/2 sticks; 167 g) salted butter, softened

2/3 cup (170 g) dark brown sugar

1/3 cup (65 g) granulated sugar

1 large egg

1 tsp (5 ml) vanilla extract

2 1/2 cups (310 g) all-purpose flour

1 tbsp (3 g) medium roast coffee granules

1/2 tsp baking soda

1 1/2 tsp (7 g) baking powder

1 tsp (6 g) salt

3 tbsp (45 ml) milk

1 (11-oz [310-g]) package caramel bits

Coarse sea salt, for sprinkling

Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg and vanilla and beat on medium speed until creamy and free of lumps.

In a separate bowl, combine the flour, coffee granules, baking soda, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the milk and beat until just combined. Fold in the caramel bits.

Using a medium cookie scoop, drop the dough by 11/2 tablespoons (22.5 g) 2 inches (5 cm) apart onto the prepared baking sheets. Bake in the preheated oven for 12 to 13 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool. Immediately sprinkle sea salt over the tops.