Two and a half pounds of cookie classics are made to order in the kitchens of CRUST, right here in downtown Fenton. These cookies are made in small batches with the best ingredients – rich Plugra butter, Callebaut Belgian chocolate, dark muscovado sugar, eggs cracked by hand, and locally made all-natural peanut butter. Four cookie 3-packs are nicely packaged in a chip-board box with crinkle. The selection of nostalgic flavors includes:
Chocolate Chip with French sea salt: A sweet and salty treat rich with Plugra butter, fresh eggs and Madagascar vanilla. This cookie is packed with Callebaut Belgian semi-sweet chocolate chunks and crowned with a pinch of Fleur de Sel French sea salt. Probably the first cookie most of us learned to make and our most popular flavor at the bakery.
Ginger Molasses: Based around an old-fashioned recipe from Aunt Gayle, our Ginger Molasses Cookie features chunks of candied ginger, real molasses and traditional spices of cinnamon, nutmeg and ground ginger. This is a soft, chewy cookie with a nice ginger ‘bite’.
Oatmeal Raisin: This cookie is packed with toasted oats and plump dark and golden raisins. This soft cookie is rich with muscovado dark brown sugar, plus lots of Plugra butter. Cinnamon and nutmeg lend a hint of spice.
Peanut Butter: This dense cookie is packed with peanut butter flavor. Made with crushed peanuts and lots of locally made all-natural peanut butter, this is how a peanut butter cookie was meant to taste. Milk, anyone?
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Care Instructions for Cookies
Cookies left in their original wrapping will remain fresh for 2-3 days after receipt. Cookies can be frozen; thaw wrapped cookies at room temperature. Reheating is not recommended.