Mother's Day Cookie Box - 12 Pack
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Some restrictions applyFor all the amazing cakes their mothers made (or bought) for them over the years, Cookie Good believes it’s time to return the favor. This Mother’s Day, they’ve created a very special cookie box filled with flavors inspired by their moms’ favorite cakes. To make the occasion even sweeter, Cookie Good will donate a portion of the sales from this Mother’s Day Cookie Box to the Breast Cancer Care & Research Fund in honor of each recipient. They deeply admire BCCRF and are continually inspired by the organization’s tireless efforts to end breast cancer. It’s a delicious way to honor the women we love while supporting a cause that matters. Learn more at bccrf.org.
And to make Mother’s Day even sweeter, they’ll donate a portion of the sales from this Mother’s Day Cookie Box to the Breast Cancer Care & Research Fund in honor of your recipient. The Cookie Good folks love BCCRF and are continuously inspired by their unyielding work to end breast cancer. They can’t think of a more delicious way to honor the women they love while supporting a cause so close to their hearts. Please check them out at bccrf.org.
Cookie Good is a family business run by Melanie & Ross Canter, with help from their 20-something kids, Mia & Gabe. Ross was a Hollywood screenwriter who loved to bake, and during the 2008 writer’s strike, he started selling cookies out of his house. The business quickly grew, and Cookie Good was born! Cookie Good uses only the best ingredients in all of their fun and nostalgic baked goods: chocolates from Callebaut & Van Leer, Nielsen-Massey Madagascar Bourbon Pure Vanilla, and AA sweet creamery butter.
This package includes 12 Mother’s Day Cookies
- Each cookie weighs 1.7 oz. and measures 3" – 3.5" (depending on the cookie)
- Recommended serving size is 2 cookies per person (factoring in your appetite and willingness to share, of course!)
- Choose to add Gift Packaging!
Flavors Include
- 1 BCCRF Pink Birthday Cake – Our Birthday Cake Cookie goes PINK in honor of the women we love whose lives have been affected by breast cancer (proceeds from this cookie go to the Breast Cancer Care & Research Fund (bccrf.org).
- 1 Caramel-Pretzel Chocolate Chunk – Our best seller. Chocolate chips, dark chocolate chunks, caramel, pretzels, and a sprinkling of crunchy pretzel salt – it’s a salty/sweet, chewy/crunchy, and just plain awesome cookie.
- 1 Carrot Cake – I made my first carrot cake for my mom’s birthday when I was 11 (I used a recipe from The Pillsbury Family Cookbook). It was so good I didn’t change much in creating this cookie: simply spiced with cinnamon and a little ginger, packed with carrots and toasted pecans, this cookie is topped with chunks of cheesecake and rolled in crunchy sugar.
- 1 Chocolate Lava Cake – NEW THIS YEAR! I had my first Molten Chocolate Cake in Paris on trip with my parents. My mom, a die-hard chocoholic, ordered two just for herself! This soft, super-chocolaty cookie has a gooey, fudgy center (a quick pop in the microwave will make it molten)…and my mom will get a box of these just for herself!
- 1 Coconut Cake – A “white cake” cookie with just a hint of almond extract is packed with shredded coconut and topped with a sweet, vanilla glaze and more coconut.
- 1 Crumb Cake – Zabar’s in NYC makes the absolute best crumb cake – the topping is so thick they should probably think about dropping the ""cake"" from its name. We took a nod from Zabar’s, creating a rich, buttery cookie and topping it with as many brown sugar-cinnamon crumbs as we could. This is our favorite mother’s (Melanie) favorite cookie!
- 1 Lemon Pound Cake Cookie – This bright, lemony cookie has a puckeringly sweet lemon glaze and pays homage to all of the lemon loaves mothers have been baking for decades. In truth, this is an homage to other mothers since neither of ours has ever baked us a cake.
- 1 Marble Cake – I’m not sure how she did it but my grandma always had a fresh marble cake in her house. This cookie version swirls vanilla and a chocolate dough packed with mini chocolate chips.
- 1 Pineapple Upside Down Cake Cookie – This buttery cookie’s got chunks of caramelized pineapple, lots of brown sugar, and a maraschino cherry on top.
- 1 Red Velvet Cake Cookie – Based on the Southern classic, this cookie is deep, crimson red with hints of cocoa and big chunks of creamy white chocolate.
- 1 Strawberry Short Cake Cookie – A sugary, shortcakey cookie with fresh strawberries and flecks of creamy white chocolate.
- 1 Yellow Cake w/Milk Chocolate ‘Frosting’ Cookie – This rich, yellow ‘cake’ dough is marbled with slivers of creamy milk chocolate in our recreation of the classic diner layer cake.
- Items ship without coolant and arrive ready to eat!
- If you have more will power than we do and have decided to freeze some of your cookies or bars, getting them back to “fresh baked” is really easy. Follow the directions below!
To Serve
- Preheat oven to 350° F.
- Place (still frozen) treats on a cookie sheet (if you’ve got parchment paper to line the cookie sheet that’s always helpful; not a problem if you don’t).
- Bake for 5 minutes and then let them cool on the cookie sheet for about 10 minutes.
- Enjoy!
