Cookies from CRUST are made in small batches using the highest quality ingredients — Callebaut semi-sweet Belgian chocolate chunks, eggs cracked by hand, Madagascar pure vanilla, brown sugar and real sweet cream butter. Sized to share, our cookies are generously sized and cello-wrapped in a stack of three. Our jumbo cookies are the perfect sweet treat to give — or receive. And our Cookie Club keeps the goodness coming for three or six consecutive months, to you or some lucky someone. The first Cookie 3-pack arrives in the month you choose, and the others follow one month later and so on.
The Cookie Club includes our most popular flavors, with a different flavor arriving each month:
FEATURED COOKIES • January – Chocolate Chip with French Sea Salt • February – Oatmeal Raisin • March – Double Chocolate • April – Peanut Butter • May – Ginger Molasses • June – Chocolate Chip with French Sea Salt • July – Oatmeal Raisin • August – Double Chocolate • September – Peanut Butter • October – Ginger Molasses • November – Chocolate Chip with French Sea Salt • December – White Chocolate Cranberry with French Sea Salt
FOR YOU OR THE COOKIE LOVER IN YOUR LIFE!
Join the CRUST Cookie Club, and keep the goodness coming for 3 or 6 consecutive months. The first Cookie 3-pack arrives in the month you choose, and the others follow one month later and so on. MAKES A GREAT GIFT!
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.
Ingredients
Chocolate Chip Cookie with Sea Salt: Semi sweet chocolate (unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla, salt), European butter (pasteurized cream, natural flavorings), light brown sugar, wheat flour, granulated sugar, egg, Madagascar pure vanilla extract (water, alcohol, sugar, vanilla bean extractives), sea salt, baking powder, baking soda (sodium bicarbonate)
Ginger Molasses Cookie: Wheat flour, lard (lard w/ BHA, BHT and citric acid to improve stability), dark muscovado sugar, unsulfured molasses, medium brown sugar, egg, candied ginger (ginger, sugar, sulfur dioxide), baking soda (sodium bicarbonate), ground cinnamon, ground ginger, ground nutmeg, sea salt.
Oatmeal Raisin Cookie: Toasted oats, wheat flour, European butter (pasteurized cream, natural flavorings), granulated sugar, egg, dark muscovado sugar, golden raisins, dark raisins, medium brown sugar, baking soda (sodium bicarbonate), Madagascar pure vanilla extract (water, alcohol, sugar, vanilla bean extractives), ground cinnamon, sea salt, ground nutmeg.
Chocolate Chip with 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. Light brown and muscovado dark brown sugars, plus lots of rich European-style butter, result in a soft cookie, while 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?
Double Chocolate with sea salt:(on vacation) Dangerously good. Cocoa powder and semi-sweet Callebaut Belgian chocolate chunks are blended with European-style butter, fresh eggs and pure Madagascar vanilla. Topped with a pinch of Fleur de Sel sea salt.
