Mardi Gras Mambo GIANT Cookies
Ships Nationwide in U.S.
Not eligible for shipping to CanadaDo you say Nawlins’ or New Orleans?
Have you ever gotten your face covered with powdered sugar at Cafe Du Monde?
Have you ever indulged in the pecan pie at Brennans, Commanders Palace, or Camilla Grill?
Have you ever wolfed down a king cake (careful not to choke on the baby) from Gambino’s Bakery?
Have you ever attended a real Mardi Gras?
Whether you answer yes or no… we have created an ode to our beloved New Orleans. big.fat.cookie style.
The only thing missing is a giant Hurricane from Pat O’s, face paint, beads, a little plastic baby (don’t want anyone to choke), and a hangover.
As the name suggests, big.fat.cookie makes huge 6-ounce cookies that are big, fat, crunchy, and gooey. After a three-decade career in manufacturing costume jewelry, Linda Friend founded big.fat.cookie in Chicago in 1986. Just like her wearable creations, Friend wanted to make inventive crispy-on-the-outside and soft-on-the-inside cookies that brought pure joy to everyone. Baked in small batches, these big fat cookies are so big that they are meant to be sliced like a pie and shared!
This package includes your choice of 4, 8, or 12 GIANT cookies
- Each cookie weighs 6 oz. – almost 1/2 a pound!
- Cookies measure, 3.5” x 1.5" each
- One cookie serves 1-2 people
Flavors Include
- Peanut Butter Oreo Surprise – Peanut butter chocolate chip cookie base with Mardi Gras sprinkle surprise and a hand-painted golden Oreo
- Pecan Pie – Brown butter cookie base + New Orleans style pecan pie topping and filling
- Beignet – Brown butter cookie base covered in powdered sugar
- Cinnamon Swirl – Cinnamon swirl brown butter cookie base + vanilla glaze & Mardi Gras sanding sugar
- Cookies arrive ready to enjoy!
- Upon arrival, store cookies at room temperature or in the freezer.
- Cookies last up to 10 days at room temperature.
- Cookies may be reheated if desired.
To Serve
- Thaw cookies and allow to come to room temperature.
- Preheat oven to 350°F.
- Place cookies on a baking sheet and bake in oven for 5-8 minutes (cookie should be gooey on the inside and crispy on the outside).
If freezing isn’t your thing, cookies morph into a versatile biscotti type cookie after 3 days – simply slice, leave uncovered (yes, uncovered), and dunk in your cappuccino for days to come!
Wheat Flour, Whole Oats, Raisins, White & Brown Sugar, Butter, Milk, Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Sunflower Lecithin, Vanilla), Eggs, Salt, Leavening, Cocoa Powder, Milk Chocolate Chips, White Chocolate Chips, Cocoa Powder.
Contains: Peanuts, Wheat, Milk.
Chicago's Beast of a Cookie
Chicago's Beast of a Cookie
