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The Platinum Collection

The Platinum Collection

Our most intricate collection to date. Twelve handmade and freshly baked cookies, featuring decadent flavors with world-class ingredients, such as Sicilian pistachio paste, French milk chocolate, hands-scraped Vanilla Bean, and feuilletine crisp (to name a few). Is this Head Baker's mangum opus? Very possibly. 

Our most intricate collection to date. Twelve handmade and freshly baked cookies, featuring decadent flavors with world-class ingredients, such as Sicilian pistachio paste, French milk chocolate, hands-scraped Vanilla Bean, and feuilletine crisp (to name a few). Is this Head Baker's mangum opus? Very possibly. 

Vanilla sourced from a tropical locale we can't even find on a map. Small-batch chocolate from an exclusive French purveyor with a secret handshake. Our renowned, house-made caramelized butter... Learn more about our top-shelf ingredients down below.

We always ship cookies the same day they're baked for the freshest experience imaginable. Your order will be fulfilled on the next baking day (Monday, Wednesday, or Thursday). Once your cookies leave our kitchen, it typically takes 1-3 business days to deliver to your door.

The Platinum Collection

FRESH-BAKED INDULGENCE

ELEVATED RECIPES

WORLD CLASS INGREDIENTS

HANDCRAFTED FOR PLEASURE

Nº13

Dazzle Me Darling

(Chocolate Covered Strawberry)

Cocoa powder, as dark as night. Milk chocolate. Fresh strawberry preserve filling that your grandmama would beat a fruit vendor to spread over her biscuits. Chocolate ganache filling (raises pinky). All protected within a dark chocolate shell and festooned with a Vanilla A’Peels drizzle for stylistic flair.

LIMITED
EDITION

Nº14

Creme De La Crumb

(Cookies and Cream)

Oreos and a whole lot of them. Oreo Filling Swirl made in-house to fill in the gaps. Chocolate, semisweet like you. Layers and layers of Vanilla Buttercream. And, to top it all off, a homemade Oreo Crumble.

Nº15

We're On To You Doughboy

(Cinnamon Roll)

There are the microwavable cinnamon rolls you have to beat against your countertop like a sick twisted game of whack-a-mole and then there is this one. Cinnamon, like you’ve never tasted before. Cinnamon swirl so picturesque you’d want to hang it on your living room wall. Vanilla Bean Cream Cheese Icing, frantically blanketed over the top of this mound like a worried mother whose child has caught a cold.

LIMITED
EDITION

Nº16

Florida Man

(Key Lime Pie)

Freshly-squeezed Key Lime Juice. Pucker up. Freshly grated Key Lime Zest. Pucker up. Freshly made Key Lime Pudding. Pucker up. Freshly extracted Key Lime Extract. Pucker up. Egg Yolks for that ooey-gooey texture (and so we can shrug this whole thing off as a “good, clean source of protein”). Sweetened Condensed Milk. White Chocolate. Graham Cracker Crust that holds the bottom of this cookie like a lover’s gentle embrace. And, Marshmallow, torched to such a bronzed perfect that you’d swear you’re sitting fire-side.

LIMITED
EDITION

Nº17

What's Up Doc

(Carrot Cake)

Carrots. Not for you, Bugs Bunny. Buttermilk, good and thick like your grandmama likes it. Walnuts, delectably candied. Spices (sorry, we can’t divulge those here). Raisins. Golden, like you, kid. Orange Zested Cream Cheese Frosting that tastes like an Orange Tree in Southern California decided to get into the dairy business. And, all of this topped with a homemade carrot cake so good we have to keep it under lock and key.

LIMITED
EDITION

Nº18

Have Your Churro & Eat It Too

(Churro)

If you think Disney knows a thing or two about Churros, you’ve obviously never sat down at the dessert table with us. At first glance, our Churro cookie seems pretty straightforward: Cinnamon, sugar, butter. But then, like your pretentious friend who did one semester abroad in France and returned wearing a beret... Feuilletine. What the hell is Feuilletine, you ask? Like your one pretentious friend, we’re so glad that you asked. It’s a crispy French pastry made from sweetened crepes. All of this deliciousness is then filled with a dulce de ceche cream filling. Because, what’s a Churro without something delectable to dunk it in?

Nº19

Chocolate Chip XXX

(Chocolate Chip)

Hand-chopped chocolate, both Milk and Dark, imported from France. Semi-sweet Chocolate Callets (if you want “chocolate chips” go buy some Chips Ahoy). Two kinds of flour. Whole vanilla beans. And, Vanilla Sea Salt to tie everything together.

LIMITED
EDITION

Nº20

The Sack Lunch

(Peanut Butter & Jelly)

Delicious, decadent peanut butter dough so thick you’ll be tempted to roll yourself out a little doughy blanket and fall asleep. Strawberry galore that fills the cracks in your bones your childhood bully left behind. Reese Chips. And, peanut Crumble.

Nº21

Stiffler's Mom

(Apple Pie)

Oatmeal, obviously. More oatmeal. Toffee (not the kind in your grandmama’s purse that tasted like mothballs). Apple pie stuffing so decadent, you’ll think it was crafted by Eve. And, finally, granola and brown butter crumble.

Nº22

Basic White Girl

(Pumpkin Spice Latte)

No basic white girls were harmed in the baking of these cookies. What was harmed was pumpkin dough, vanilla, sugar, cinnamon, spice and a cappuccino cream cheese so delicious you’ll want to exchange it for your mouthwash.

Nº23

The Queen of Sheba

(Pistachio)

Whole pistachios. Crushed pistachios. Roasted pistachios. Pistachio paste. Pistachio. Pistachio. Pistachio. Pistachio cream pipet. White chocolate. Dark chocolate.

Limited
Edition

Nº24

Nutella Heist

(Nutella S'Mores)

It goes without saying but there’s Nutella in this cookie. There’s Nutella in the dough. There’s Nutella everywhere. There’s Milk Chocolate because there can never be enough chocolate. There’s something called a Praline Feuilletine Crisp which we couldn’t tell you the first thing about besides that it is sensationally delicious. Then there’s graham crackers and marshmallows because, well, S’mores.

Nº13

Dazzle Me Darling

(Chocolate Covered Strawberry)

Cocoa powder, as dark as night. Milk chocolate. Fresh strawberry preserve filling that your grandmama would beat a fruit vendor to spread over her biscuits. Chocolate ganache filling (raises pinky). All protected within a dark chocolate shell and festooned with a Vanilla A’Peels drizzle for stylistic flair.

Dazzle Me Darling

Nº14

Creme De La Crumb

(Cookies and Cream)

Oreos and a whole lot of them. Oreo Filling Swirl made in-house to fill in the gaps. Chocolate, semisweet like you. Layers and layers of Vanilla Buttercream. And, to top it all off, a homemade Oreo Crumble.

Creme De La Crumb

Nº15

We're On To You Doughboy

(Cinnamon Roll)

There are the microwavable cinnamon rolls you have to beat against your countertop like a sick twisted game of whack-a-mole and then there is this one. Cinnamon, like you’ve never tasted before. Cinnamon swirl so picturesque you’d want to hang it on your living room wall. Vanilla Bean Cream Cheese Icing, frantically blanketed over the top of this mound like a worried mother whose child has caught a cold.

We're On To You Doughboy

Nº16

Florida Man

(Key Lime Pie)

Freshly-squeezed Key Lime Juice. Pucker up. Freshly grated Key Lime Zest. Pucker up. Freshly made Key Lime Pudding. Pucker up. Freshly extracted Key Lime Extract. Pucker up. Egg Yolks for that ooey-gooey texture (and so we can shrug this whole thing off as a “good, clean source of protein”). Sweetened Condensed Milk. White Chocolate. Graham Cracker Crust that holds the bottom of this cookie like a lover’s gentle embrace. And, Marshmallow, torched to such a bronzed perfect that you’d swear you’re sitting fire-side.

Florida Man

Nº17

What's Up Doc

(Carrot Cake)

Carrots. Not for you, Bugs Bunny. Buttermilk, good and thick like your grandmama likes it. Walnuts, delectably candied. Spices (sorry, we can’t divulge those here). Raisins. Golden, like you, kid. Orange Zested Cream Cheese Frosting that tastes like an Orange Tree in Southern California decided to get into the dairy business. And, all of this topped with a homemade carrot cake so good we have to keep it under lock and key.

What's Up Doc

Nº18

Have Your Churro & Eat It Too

(Churro)

If you think Disney knows a thing or two about Churros, you’ve obviously never sat down at the dessert table with us. At first glance, our Churro cookie seems pretty straightforward: Cinnamon, sugar, butter. But then, like your pretentious friend who did one semester abroad in France and returned wearing a beret... Feuilletine. What the hell is Feuilletine, you ask? Like your one pretentious friend, we’re so glad that you asked. It’s a crispy French pastry made from sweetened crepes. All of this deliciousness is then filled with a dulce de ceche cream filling. Because, what’s a Churro without something delectable to dunk it in?

Have Your Churro & Eat It Too

Nº19

Chocolate Chip XXX

(Chocolate Chip)

Hand-chopped chocolate, both Milk and Dark, imported from France. Semi-sweet Chocolate Callets (if you want “chocolate chips” go buy some Chips Ahoy). Two kinds of flour. Whole vanilla beans. And, Vanilla Sea Salt to tie everything together.

Chocolate Chip XXX

Nº20

The Sack Lunch

(Peanut Butter & Jelly)

Delicious, decadent peanut butter dough so thick you’ll be tempted to roll yourself out a little doughy blanket and fall asleep. Strawberry galore that fills the cracks in your bones your childhood bully left behind. Reese Chips. And, peanut Crumble.

The Sack Lunch

Nº21

Stiffler's Mom

(Apple Pie)

Oatmeal, obviously. More oatmeal. Toffee (not the kind in your grandmama’s purse that tasted like mothballs). Apple pie stuffing so decadent, you’ll think it was crafted by Eve. And, finally, granola and brown butter crumble.

Stiffler's Mom

Nº22

Basic White Girl

(Pumpkin Spice Latte)

No basic white girls were harmed in the baking of these cookies. What was harmed was pumpkin dough, vanilla, sugar, cinnamon, spice and a cappuccino cream cheese so delicious you’ll want to exchange it for your mouthwash.

Basic White Girl

Nº23

The Queen of Sheba

(Pistachio)

Whole pistachios. Crushed pistachios. Roasted pistachios. Pistachio paste. Pistachio. Pistachio. Pistachio. Pistachio cream pipet. White chocolate. Dark chocolate.

The Queen of Sheba

Nº24

Nutella Heist

(Nutella S'Mores)

It goes without saying but there’s Nutella in this cookie. There’s Nutella in the dough. There’s Nutella everywhere. There’s Milk Chocolate because there can never be enough chocolate. There’s something called a Praline Feuilletine Crisp which we couldn’t tell you the first thing about besides that it is sensationally delicious. Then there’s graham crackers and marshmallows because, well, S’mores.

Nutella Heist
  • BAKED TO ORDER
    Each order is freshly baked, and shipped same-day from our oven to your door.
  • ELEVATED RECIPES
    Every flavor is formulated with a unique base dough, baking temp, mix-ins, and garnish.
  • SMALL-BATCH INGREDIENTS
    The world's most luxurious ingredients throwing a VIP gala in your mouth.
  • CRAFTED BY HAND
    Always hand-rolled, hand-chopped, hand-pulled, hand-made.
  • BAKED TO ORDER
    Each order is freshly baked, and shipped same-day from our oven to your door.
  • ELEVATED RECIPES
    Every flavor is formulated with a unique base dough, baking temp, mix-ins, and garnish.
  • SMALL-BATCH INGREDIENTS
    The world's most luxurious ingredients throwing a VIP gala in your mouth.
  • CRAFTED BY HAND
    Always hand-rolled, hand-chopped, hand-pulled, hand-made.
  • BAKED TO ORDER
    Each order is freshly baked, and shipped same-day from our oven to your door.
  • ELEVATED RECIPES
    Every flavor is formulated with a unique base dough, baking temp, mix-ins, and garnish.
  • SMALL-BATCH INGREDIENTS
    The world's most luxurious ingredients throwing a VIP gala in your mouth.
  • CRAFTED BY HAND
    Always hand-rolled, hand-chopped, hand-pulled, hand-made.

Not All Cookies Are Created Equal

World class
ingredients

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Slow-Churned Butter

Plugrà European-style butter boasts an 82% butterfat content—significantly higher than standard butter. Plugrà’s slow-churn process and higher butterfat content deliver the depth, complexity, and melt-in-your-mouth tenderness your favorite cookies deserve.
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Precision-Milled Flour

King Arthur's Sir Galahad flour sets the finest foundation with its precise protein content and unparalleled consistency, helping us create structured cookies with complex flavor that only premium flour can deliver.
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Premium French Chocolate

We select Barry Callebaut's premium French chocolate for its exceptional smoothness and complex profile—delivering waves of intense cocoa and a silky-rich finish that defines true chocolate luxury.
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Tahitian Vanilla Beans

Freshly ground Tahitian vanilla beans release intense, floral aromatics like complex notes of cherry blossom and caramel for a depth of flavor that vanilla extract simply can't match.
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Maldon Sea Salt Flakes

Hand-harvested from England's pristine Blackwater estuary since 1882, Maldon's prized sea salt crystals dissolve on your tongue, enhance every detail, add an irresistible crunch, and tie everything together with the perfect finish that transforms each bite into a moment of pure pleasure.

Unrivaled standards

  • Some brands cut corners—we bake the long way. Always hand-made and built from scratch: our jams are slow-cooked, our nut butters stone-ground, our chocolate hand-chopped. No industrial stabilizers, no artificial flavors, no mass-produced shortcuts—just relentless perfection. Store bought? Kick rocks.

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  • We don’t just melt butter—we take ours to the edge, transforming it into something darker, deeper, and straight-up intoxicating. Pushing past its smoke point until the milk solids toast, creating a cascade of Maillard reactions that release hundreds of aromatic compounds: hazelnut, toffee, even whispers of bourbon. This isn’t your standard “buttery” base—it’s a foundation of nutty, toasty, layered complexity. This is why our cookies taste like money.

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  • Chocolate is a fickle mistress. Treat it wrong, and you’re screwed. But tempering isn’t just about making chocolate glossy—it’s a controlled manipulation of cocoa butter’s six crystal forms. By heating and cooling it to precise temperatures, we ensure only the most stable structure survives. The result? A sharp snap, an impossibly smooth melt, and a finish that shines like it should. This is the difference between gourmet and gas station.

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  • We don’t do one-note sweetness. We torch sugar until it transforms into notes of burnt toffee, espresso, and dark honey. By applying precise thermal degradation, we break down sugar’s molecular bonds, creating volatile compounds—this is the alchemy that gives our toffee shards their signature crack and our caramel swirls a resounding depth. The science of heat meets the art of obsession.

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  • True luxury in flavor and texture comes from mastering emulsions. Whether it’s our house-made nut butters, silky ganaches, or fruit reductions, we use controlled agitation and temperature precision to create ultra-smooth, flavor-packed spreads. No shortcuts, no separation, just pure, smooth luxury.

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  • Salt isn’t an afterthought, it’s a strategic and structural decision. We layer fine, flaked, and infused salts at varying stages of the bake, resulting in a dynamic flavor release—an initial hit of sweetness, a delayed punch that amplifies richness, and a final lingering note that keeps you salivating for another perfectly calibrated bite.

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  • Good dough takes time. We let ours rest, allowing the flour to fully hydrate, giving enzymes space to break down, sugars time to deepen, and flavors a chance to evolve. This nuanced shift enhances the structure of our cookies, ensuring a perfect balance of crispy, chewy, and melt-in-your-mouth tenderness. The result? Cookies that are stupidly rich and impossibly good.

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Time is a luxury

Our 3-day baking process

Time is a luxury

Our 3-day baking process

Better Butter

Some people melt butter, others brown it—we go a step further. Our secret recipe requires caramelizing European high-fat butter a day in advance of the dough, to allow the decadent sweetness to build. Machines can't do this—it requires a real human to ensure it's done right.

Dough Baby Dough

We hand mix the cookie dough and add in its premium ingredients, but the real secret is what comes next—rest. As cookie dough ages and dries, the sugar concentration increases, enhancing browning. The butter solidifies and absorbs into the dough, forging our signature rich texture.

Bake, Box, Ship

With the flavors perfectly balanced and texture contrasted, we bake the cookies, add the finishing garnish, package them, and ship them to you that same day. The individually-sealed pouches keep cookies fresh for up to two weeks. (But they'll be gone long before then).

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