The way I’m imagining it would be with a kind of jam I’ve made before (fry bacon crisp, caramelize onions in the fat until they’re a brown mush, add some bourbon and figs and cook down, add the crumbled bacon back). It’s salty-sweet and caramel. Make the cookie as a rich cream cheese (or maybe goat-cheese) dough, or maybe with some nuts like pecans, and it’d be both sweet and savory and I’d eat the heck out of it.
There are lots of different Archway cookies, including those.
The cookies mentioned in the quote, Molasses cookies and Fig Newtons are tied my least favorite.