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 freshly toasted shortbread cookie stuffed with caramel and topped with melted milk chocolate and fudge from heavy cream, cocoa, and milk chocolate. Break it open. Eat it. Be happy.

A quarter-pound belt buster stacked with a layer of creamy peanut butter nougat from roasted homemade peanuts, marshmallows, and icing sugar, pulled fresh out of the oven and dunked in rich, golden caramel and heavenly milk chocolate—like a Snickers, but bigger, butterier, and all wrapped in a quarter-pound Texas cookie.

Baked with extra-dark French cocoa, our Black Velvet cookie is all chocolate, through and through. We hit you with a big, dark chocolate cookie that’s just the right amount of crispy, 'til you bite into a delicious warm chocolate center—and it’s topped with a whipped chocolate fudge buttercream full of milk chocolate, powdered sugar, organic cocoa, and sweet sprinkles.

A classic recipe baked with real butter and heavy cream, topped with spiced cinnamon and white sugar, and filled with our secret pumpkin purée that’s made from scratch with sweet, sugar pumpkins, a kiss of vanilla, and warm nutmeg. The perfect cookie for Fall.