THE COOKIES

The classic cookie everyone loves upsized to a quarter-pound and packed with a short list of gourmet ingredients— that rich milk chocolate on the inside topped off with a pinch of sea salt. Baked crisp outside. Warm and soft center. Perfection.

Hey y'all, we can’t be giving away secrets this big. Let’s just say that this cookie starts with a half-stick of butter, dashes of sugar, and a half cup of cold heavy cream melted in a heavy-bottomed saucepan and caramelized. Then, we pack it into a super crispy, golden-brown cookie with a pinch of sea salt for balance. It’s simply perfect.

Is it summer or winter? Who cares. Marissa took years to create the perfect oatmeal cookie that people go crazy for. Maybe it’s the mixture of vanilla bean icing with Marissa’s favorite vanilla extract.

Just look at that cookie.

A decadent, rich and buttery, old-fashioned banana pudding comfort cookie with sweet vanilla, cane sugar, and heavy cream baked into the dough. Toasty and golden brown outside. Soft and warm inside. Served fresh and hot out of the oven, topped with a crispy Nilla wafer.

Cinnamon bark ground fresh and stirred into a downright sinful mix of pure melted butter, farm-fresh eggs, white flour, and Marissa’s southern brown sugar with heavy cream and molasses baked into a hefty cookie.

The Snickerdoodle is an old Dutch recipe that went southern years ago. Surprise the Snickerdoodle expert in your life with a cookie that’s ½ inch higher above sea level than the rest with all the good stuff baked in. It’s really crispy, golden brown, and warm in the center.

There’s only one Snickerdoodle cookie in America that’s this big, tastes this good, and warms the soul.

Bite in big and be a kid again with Frosted Sugar cookies that dial the sweetness to 11. This cookie is soft, white, and sweet from confectioner’s sugar, gourmet butter, and organic vanilla. We mix and prep our frosting from scratch every day, and we’re not stingy with it. It’s light, fluffy, and rich with a hint of vanilla bean—that’s southern-style buttercream frosting. Order one.

A quarter-pound of buttery, fluffy red velvet cookie dough with cocoa powder, buttermilk, and vanilla extract with a full-fat cream cheese spread packed with powdered sugar and lightened a bit with a touch of meringue. Melts in the mouth. 

Creamy butter and velvety sugar—a Christmas classic.

Cookie Society’s famous hot cocoa cookie gets bigger and butterier—a half milk/half dark chocolate cookie with organic cocoa and heavy cream, stuffed with fluffy, sweet, melt-in-your-mouth marshmallow filling from organic egg whites and powdered sugar, and finished with a hefty spread of milk chocolate and Christmas sprinkles. 

Hot Cocoa 2.0 is the quarter-pound test of courage for all who call themselves chocolate lovers.

A big, rich, buttery gourmet cookie with crisp mint extract in the batter, stuffed with soft white chocolate chunks and fresh, crunchy peppermint bark, generously topped with white chocolate glaze, a mix of cocoa and powdered sugar.

Leave half on a small plate on Christmas Eve. Withhold the other half until Santa is willing to negotiate.

Our classic brown sugar dough with a hint of cinnamon stuffed with buttery caramel and fresh-cut pecans and topped with a generous mix of chocolate chips and chopped pecans that sink right into the dough before it gets nice and crispy.  

A big ‘ol Texan Christmas.