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 sweet, soft, and heavy buttery pound cake cookie with a touch of lemon zest and topped with tangy, sun-sweet lemon glaze—perfect for picnics, BBQs, and Texas in springtime.

Toasted macadamia nuts, sweet organic coconut flakes, and big ‘ol chunks of white chocolate made in-house from cacao butter, powdered sugar, and heavy cream—all packed into a giant quarter-pound cookie as buttery as a pie fresh from the oven.

Texas’s heaviest chocolate cookie baked to perfection with buttermilk, dark cocoa, and powdered sugar, topped with deep, decadent chocolate fudge and sweet chocolate sprinkles. Too much chocolate? Heck, yes.

Just like that pop-tart on a bright Saturday morning—big and buttery, stuffed with fresh, sweet strawberry jam, and toasted to a sweet brown with white sugar glaze and rainbow sprinkles. Two pop-tarts in one cookie. Mm-hum!