How Cookie Whisperer and DŌ Founder Kristen Tomlan Hits Reset

How Cookie Whisperer and DŌ Founder Kristen Tomlan Hits Reset

Rest and relaxation are the heart of everything we do. In The Nightcap, we tap some of our favorite inspirational individuals to share their rituals and routines for a healthy mind and body. 

Kristen wears the Frida TENCEL™ Modal Long PJ Set in Grey Dawn.


As founder of , the world’s first gourmet edible and bakeable cookie dough, Kristen Tomlan knows a thing or two about fun. But how does she run a thriving business, juggle new mom life, and still have time to come up with the most exciting new cookie dough flavors on earth? Prioritizing comfort. Here, she talks to us about unwinding, favorite holiday traditions, and—you guessed it—cookies. 


When you’re not baking delicious cookies and running your cookie empire DŌ, what are you doing? 

I’m most likely trying to wrangle my 18-month-old, often while working and baking and doing all the things! She’s at a really fun age, but boy does she keep me busy!  

How do you unwind after a long day?  

Once the baby is down for the night, the first thing on my agenda is to change into something comfortable like my Heather Cotton Blend Top & Pant. Then I’ll spend some time in the kitchen making a fresh margarita while I start dinner. Cooking is very relaxing and therapeutic for me after a hectic day.  

Tell us your idea of the perfect night in.  

I think a girls’ night! Wine and/or margaritas, pizza, and cookie dough! 

Take us through your nighttime routine. 

I’m religious about my skincare routine, so I’ll start there! After a double cleanse, I add a number of layers of serums, lotions, and oils. I take a handful of vitamins, chug a big glass of water, and read a bit from one of the cookbooks on my nightstand before I turn off the lights. 


Kristen wears the Heather Cotton Blend Top & Pant.

What’s the one Eberjey item every new mom should have?  

Definitely The Gisele PJ Set. I lived in comfy, oversized jammies after I had my daughter. I gift a set to every friend of mine (along with a batch of my lactation cookies) when they have a new baby! 

Bedtime ritual you can’t go a night without? 

Dessert! I have a huge sweet tooth (no surprise), so I always end my night with something sweet I’ve baked up or a handful of candy from my candy drawer!  

Favorite holiday tradition? 

One: cookie baking with my nieces and nephews! It’s so much more fun when the littles are involved in making cookies for Santa. And two: waking up and making my cookie dough cinnamon rolls. They are to-die-for! 


Any tips for staying calm during the hectic holiday season? 

Lots of deep breaths. I try to focus on what I can control instead of what I can’t. Also, make an extra effort to have good communication with the people in your circle – it’s much smoother if everyone is on the same page.

Most-loved holiday cookie recipe? 

It’s so hard to choose! I think maybe my Peppermint Bark Cookies because the Homemade Peppermint Bark makes a great gift by itself, and the cookies are sooo yummy! 


“I try to focus on what I can control instead of what I can’t.”




Makes: 35 scoops 
Time ‘Til Dough: 1 hour 
Time ‘Til Cookies: 3 hours 30 minutes 
No one has time to spare around the holidays. There are parties to go to, family to see, gifts to purchase, champagne to drink, and lots and lots of food to eat. Luckily for you (and me), this Pretend You’re Put Together Peppermint Bark is the easiest recipe ever. It can be whipped up in no time, whether you need to bring a last- minute treat to the office potluck, make a cute hostess gift, or say a special thank you to someone.And while it’s super delicious mixed into this cookie dough, it can also be packaged all alone, which means you can save all the cookie dough for yourself. 
1 batch Pretend You’re Put Together Peppermint Bark (recipe follows) 
2 1⁄4 cups heat-treated all-purpose flour (instructions on page 31) 
2 1⁄4 teaspoons cornstarch 
1 teaspoon baking soda 
3⁄4 teaspoon salt 
1 1⁄2 sticks (12 tablespoons) unsalted butter, at room temperature 
1⁄4 cup granulated sugar  
1 cup brown sugar 
1/3 cup pasteurized egg whites, at room temperature 
1 tablespoon vanilla extract 
1⁄2 teaspoon peppermint extract 
The Dough
  1. Make the Pretend You’re Put Together Peppermint Bark. Roughly chop so the pieces are no larger than 1⁄2 inch. Set aside. 
  2. In a medium bowl, whisk together the heat-treated flour, cornstarch, baking soda, and salt. Set aside. 
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the egg whites, vanilla, and peppermint extract and mix until fully incorporated, about 2 minutes. 
  4. Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix for a final 15 seconds. 
  5. Remove the bowl from the mixer and use a rubber spatula to fold in the peppermint bark pieces. 
  6. This dough is mint to! 
To Bake
  1. Transfer your cookie dough to an airtight container or press a piece of plastic wrap onto the top of the cookie dough. Place in the refrigerator to chill for 24 hours. If you can’t stand to wait, place in the freezer for at least 2 hours. (This step helps your cookies hold their shape and gives you that nice gooey cookie center, so don’t skip it!) 
  2. Once the dough is chilled, preheat the oven to 350°F. 
  3. Line rimmed baking sheets with parchment paper or silicone baking mats. Use a cookie scoop to portion cold dough onto the baking sheets, leaving about 3 inches between scoops. 
  4. For soft-baked, gooey cookies, bake for 9 to 11 minutes, until the edges are lightly golden and the centers are just set. Check halfway through baking to ensure your cookies are cooking evenly. Rotate the baking sheet if needed. For crispier cookies, keep them in the oven for an additional 2 to 3 minutes, until the edges are golden brown. 
  5. Remove from the oven and let cool on the baking sheets for 5 minutes. Enjoy warm or transfer to a wire rack to cool completely. 



Makes: 16 servings  
Active Time: 25 minutes 
Time ’Til bark: 45 minutes 
1 cup semisweet chocolate chips 
1⁄4 teaspoon peppermint extract 
1 cup white chocolate chips 
2 tablespoons crushed peppermint candies 
1 tablespoon holiday sprinkles 
  1. Cover a baking sheet with aluminum foil with the shinier side facing up. Set aside. 
  2. In a small microwave-safe bowl, heat the semisweet chips in the microwave on 50% power in 30-second increments. Stir well between each increment. Repeat just until the chocolate is melted. Once the chocolate is melted, stir in the peppermint extract. 
  3. Pour the chocolate onto the lined baking sheet and use a spatula to spread it evenly into a 1⁄4-inch-thick layer. Let stand at room temperature until it is set, about 10 minutes. 
  4. Meanwhile, in a second small microwave-safe bowl, melt the white chips in the microwave using the microwave method above. Carefully spread the white chocolate over the set semisweet chocolate. Immediately sprinkle with the crushed peppermint candies and holiday sprinkles. 
  5. Let stand at room temperature for at least 45 minutes, then slice and serve. Store in an airtight container in the refrigerator for up to 1 week.