This past weekend, as I pondered my afternoon snack, I thought of these shortbread cookies. They’re light, crumbly, and pair perfectly together with a warm cup of tea and a good book. I usually add variations to my cookies, as I’m not a fan of just plain shortbread, so I decided to use up some tea leaves I had sitting around. The tea adds a hint of floral / earthy notes and balances the butteriness of the cookie quite well.

About a month ago, I made Levain Bakery’s Chocolate Chip Walnut cookies and have not stopped dreaming about them. Rich, thick, gooey golden mounds of happiness. I received order requests the week after I made them, and recently received another request for those delicious cookies. However, instead of the traditional chocolate chip walnut, I wanted to experiment with a new flavor. My favorite flavor. DARK CHOCOLATE PEANUT BUTTER.

If you’re here, I’m assuming you know THE Levain Bakery cookies. If not, stalk their Instagram, read this review, or watch this video. Hungry now for some thick chocolate chip cookies?? People flock to New York just to try them and retain a cult-like following, aka me who tried it once years ago and have never forgotten the magical experience. They’re ginormous, crispy on the edges, soft and fudgy (even warm!) on the inside. These cookies are so satisfying and will leave you wanting more, even when you’re stuffed to the brim.