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NEW FLAVORS

THE SUMMERTIME COLLECTION

THE SUMMERTIME COLLECTION

What’s your summer missing? These. 12 incredible cookies to turn ordinary moments into cherished memories. Two brand-new flavors, seven limited editions, and three beloved favorites. Summer flies by—but great taste lasts forever.

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What’s your summer missing? These. 12 incredible cookies to turn ordinary moments into cherished memories. Two brand-new flavors, seven limited editions, and three beloved favorites. Summer flies by—but great taste lasts forever.

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 SUMMERTIME COLLECTION

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NEW FLAVOR

NºXx

Forbidden Fruit

(Oatmeal Pear Fig)

Maple-sweetened oatmeal dough. Bright, floral pears. Sweet honeyed Calimyrna figs (the best varietal, of course). Toffee, for caramelized depth and chew. A rich nutty roasted pecan finish. All woven through housemade granola and organic oats for a textural complexity that ordinary oatmeal cookies can only dream of.

NEW FLAVOR

NºXx

TOKYO ZEST

(Yuzu Cheesecake)

Graham cracker crust, baked golden. Sweetened red bean paste hidden just beneath the surface. Cream cheese, thick and rich, laced with white chocolate chips. Freeze-dried yuzu flakes and pure yuzu extract. Finished with a yuzu graham crumble that hits you like a karate chop. It’s tart. It’s rich. It’s unmistakably not lemon. This is citrus in its final form.

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.

LIMITED
EDITION

Nº26

God Save Violet

(Berry Cobbler)

House-made blueberry filling crafted from fresh organic blueberries and dried wild blueberries for a chewy brightness. Graham Cracker dough topped with brown butter cobbler crumbles because all anybody actually cares about is the crust.

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

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?

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.

LIMITED
EDITION

Nº27

The Mint Royale

(Mint Chip)

Mint stolen from the Queen's garden. Semisweet ganache (this is just a fancy word for the chocolatey gooeyness that flows out of lava cakes). Finally, mint vanilla ice cream-flavored dough so delicious it'll save your marriage.

LIMITED
EDITION

Nº35

Mile High Club

(Biscoff Crunch)

A tribute to one of flying’s few simple pleasures: the Biscoff cookie. Our spiced caramel shortbread version uses Biscoff dough infused with a Biscoff spread, and Biscoff cookie crumbs for the signature crunch. Shaved dark chocolate lends the dough rich bitterness. Vanilla Biscoff cream filling. Biscoff crumble topping. First class all the way.

Nº4

When Life Gives You Lemons

(Lemon Bar)

Lemon, obviously. Lemon zest (for zest). Lemon pudding and vanilla beans to add some gooey, fatty sweetness to that zest.

Nº12

Donkey Kong

(Banana Cream Pie)

This cookie is bananas. Like, actual banana, not the fake kind that our chemists will have to lie about years down the road. We don’t even have chemists. We're talkin' real, ripe,  electric yellow, peel-to-eat bananas accompanied by velvety marshmallows, voluptuous pudding, vanilla wafers and white chocolate chips that melt as soon as they touch your tongue.

Nº11

S'mores Sans Campfire

(S'mores)

We’re talking cookie dough crafted from graham crackers — velvety milk chocolate, stupid soft, like it’s been sitting near a fire — and a massive torched marshmallow to top the whole thing off.

NºXx

Forbidden Fruit

(Oatmeal Pear Fig)

Maple-sweetened oatmeal dough. Bright, floral pears. Sweet honeyed Calimyrna figs (the best varietal, of course). Toffee, for caramelized depth and chew. A rich nutty roasted pecan finish. All woven through housemade granola and organic oats for a textural complexity that ordinary oatmeal cookies can only dream of.

Forbidden Fruit

NºXx

TOKYO ZEST

(Yuzu Cheesecake)

Graham cracker crust, baked golden. Sweetened red bean paste hidden just beneath the surface. Cream cheese, thick and rich, laced with white chocolate chips. Freeze-dried yuzu flakes and pure yuzu extract. Finished with a yuzu graham crumble that hits you like a karate chop. It’s tart. It’s rich. It’s unmistakably not lemon. This is citrus in its final form.

Tokyo Zest

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

Nº26

God Save Violet

(Berry Cobbler)

House-made blueberry filling crafted from fresh organic blueberries and dried wild blueberries for a chewy brightness. Graham Cracker dough topped with brown butter cobbler crumbles because all anybody actually cares about is the crust.

God Save Violet

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

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

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

Nº27

The Mint Royale

(Mint Chip)

Mint stolen from the Queen's garden. Semisweet ganache (this is just a fancy word for the chocolatey gooeyness that flows out of lava cakes). Finally, mint vanilla ice cream-flavored dough so delicious it'll save your marriage.

The Mint Royale

Nº35

Mile High Club

(Biscoff Crunch)

A tribute to one of flying’s few simple pleasures: the Biscoff cookie. Our spiced caramel shortbread version uses Biscoff dough infused with a Biscoff spread, and Biscoff cookie crumbs for the signature crunch. Shaved dark chocolate lends the dough rich bitterness. Vanilla Biscoff cream filling. Biscoff crumble topping. First class all the way.

Mile High Club

Nº4

When Life Gives You Lemons

(Lemon Bar)

Lemon, obviously. Lemon zest (for zest). Lemon pudding and vanilla beans to add some gooey, fatty sweetness to that zest.

When Life Gives You Lemons

Nº12

Donkey Kong

(Banana Cream Pie)

This cookie is bananas. Like, actual banana, not the fake kind that our chemists will have to lie about years down the road. We don’t even have chemists. We're talkin' real, ripe,  electric yellow, peel-to-eat bananas accompanied by velvety marshmallows, voluptuous pudding, vanilla wafers and white chocolate chips that melt as soon as they touch your tongue.

Donkey Kong

Nº11

S'mores Sans Campfire

(S'mores)

We’re talking cookie dough crafted from graham crackers — velvety milk chocolate, stupid soft, like it’s been sitting near a fire — and a massive torched marshmallow to top the whole thing off.

S'mores Sans Campfire
  • 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.

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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FRESH-BAKED INDULGENCE

ELEVATED RECIPES

WORLD CLASS INGREDIENTS

HANDCRAFTED FOR PLEASURE

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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