This box was made in honor of a very special little friend. Affectionately known as “Mr. Butters”, he eats whole bananas in 3 bites if you let him, and loves oatmeal with nut butter for breakfast. He's also never said no to any chocolate–especially not Raaka! This box uses different types of 'Butters' for each cookie filling, and pays tribute to Mr. Butters' favorite menu items. It's a lot of comfort flavor, done with the best quality in mind.

BOXES CONTAINS 6 COOKIES, 2 EACH OF THE FOLLOWING FLAVORS:

Peanut butter chocolate butter

An adaptation of the “ultimate peanut butter cookie” recipe (according to Nancy Silverton, and I trust her food opinions with my life). This version uses a blend of Brooklyn Granary&Mill all-purpose flour and toasted rice flour, as I love the combo of rice and peanuts. There's plenty of freshly-ground peanut butter and not too much sugar, leaving the cookie with an absolutely marvelous pliant, chewy texture that is peanut forward. To fly straight into comfort's arms, the cookie is stuffed with a rich&silky chocolate Swiss meringue buttercream. Fortified with both extra brute cocoa powder and melted Raaka 71% unroasted chocolate, it's full decadence without density. To finish with a flourish, the cookie is rolled in whole toasted peanuts, making it really quite irresistible.

Banana oat almond butter

This oatmeal cookie recipe is adapted from Melissa Weller's oatmeal raisin cookie recipe, which former New York Time's food critic Pete Wells is known to have called “one of the best cookies in existence.” The secret is: lots of oats, enough salt to balance the sweet, and a very long resting period in the fridge, allowing the starches to break down and the oats to become even more delightfully chewy. My version swaps out raisins for dried baby bananas, and even includes freeze-dried banana powder in the dough for an unmistakable hit of banan. The filling is a lightly sweetened, lightly salted freshly ground toasted almond butter–the sweetener here is maple syrup, making the cookie an almost-breakfast (and who's to say it's not breakfast?). A wisp of cinnamon in the dough and as a coating just ties the whole package into a perfect little bow.

Banana chocolate cookie butter

I love this fudgy, rather genius chocolate cookie recipe that hits a little different due to swapping in some mashed bananas as moisteners and emulsifiers (and flavor enhancers, of course). It's not too heavy on the cocoa powder, making a hint of cinnamon a welcome addition, but also contrasting beautifully with the fruity chunks of Raaka 71% unroasted chocolate and crunchy cacao nibs. But that's not all! A warmly spiced speculoos cookie butter filling sits in the center, waiting to be eaten swiftly or saved until the end. It's many different elements of comfort remixed into something unexpected, which is exactly how I like to roll.

CONTAINS GLUTEN, DAIRY, AND NUTS.