Please note the cookie assortment in this gift box may change seasonally from those pictured. As of May 1, 2017, the assortment includes the following flavors: Chocolate Chip with French sea salt, Ginger Molasses, Double Chocolate with French Sea Salt, Peanut Butter. Oatmeal Raisin (pictured) is not part of the current assortment.
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’.
Double Chocolate with French Sea Salt: Dangerously good. Cocoa powder and semi-sweet Callebaut Belgian chocolate chunks are blended with Plugra butter, fresh eggs and pure Madagascar vanilla. Topped with a pinch of Fleur de Sel sea salt.
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.