This Biscoff poke cake has cookie butter baked into the cake, melted into a rich soak, and whipped into a light, fluffy topping for the ultimate cookie butter dessert.

These soft and chewy gingerbread cookies are thick, cozy, and packed with warm spice. Rolled in ginger-cinnamon-clove sugar and baked until just set, they stay tender and bakery-style every time.

The final episode of my Milk & Cookies series, where all four layers come together. This post walks through the final assembly, glazing, and finishing steps to create a smooth, sliceable milk-and-cookies dessert.

A light, cloud-like chocolate chip cookie dough mousse with real cookie dough flavor and chewy cookie dough chunks. Episode 3 of the Milk & Cookies series, perfect layered or spooned straight into dessert cups.

A silky, milk forward sweet cream pastry cream made with condensed milk, paired with a crisp chocolate chip cookie crumble. Perfect for entremets or simple dessert cups.

Brown Butter Milk Cake This brown-butter milk cake is the base of my Milk & Cookies Entremet — a soft, slightly dense sheet of cake that supports layers of cookie dough mousse, pastry cream, crumble, and silky milk-chocolate ganache. The flavor is pure comfort: warm…

Old-fashioned gingerbread doughnuts with a crisp, crackly shell, fluffy center, and the warmest gingerbread spice.

Soft, fluffy cinnamon rolls filled with thick chocolate chip cookie dough chunks and topped with cookie-dough frosting and cookier crumble. These bake tall, tender, and melt-in-your-mouth delicious — the dreamiest cookie-meets-cinnamon-roll mashup.

The final, showstopping assembly of the Chocolate Croissant Marshmallow Cake — filled with marshmallow crème pockets, coated in ganache, and topped with toasted mini marshmallows.

Soft, fluffy homemade mini marshmallows perfect for cocoa, coffee, and topping Episode 3 of the Chocolate Marshmallow Croissant Cake Series — winter magic in every bite.