Cookies, College, and Forever Friends: A Love Letter to Penelope

Hi friends, it’s Emma here.

If you’ve been following along with Kitchen Switchen, you probably know I’m juggling classes, entrepreneurship, and life as a college girl in Alabama. But today’s post is less about grades and grind and more about something sweeter—literally. I want to talk about cookies, friendship, and the kind of memories that stick with you long after you’ve moved out of the dorms and into “real life.”

This one’s for one of my best friend and former roommate, Penelope.

---

The Roommate Who Became Family

When I first walked into my college apartment, I didn’t know what to expect. Four walls, secondhand furniture, and a group of strangers who’d either become my sisters or just people I quietly coexisted with. Spoiler alert: Penelope turned into the first.

She wasn’t loud, she wasn’t bossy, she wasn’t the kind of person who tried too hard. But Penelope had this way of making our little place feel like a home. Some people hang posters, some burn candles, but Penelope? She baked cookies.

That first semester with her, I realized something: college is less about the parties and the exams and more about the people you’ll carry with you forever. For me, that person is Penelope.

---

The Magic of Cookie Nights

Here’s the thing: college can be stressful. Papers pile up, exams sneak up out of nowhere, and homesickness hits harder than you expect. But Penelope had a cure for all of it: her Brown Butter Toffee Chocolate Cookies.

 

Why These Cookies Were Different

Let me tell you—Penelope’s cookies weren’t your average Toll House situation. No shade to the classics, but she had this recipe that was both decadent and comforting.

The secret? Brown butter. If you’ve never browned butter before, you’re missing out. It’s like butter, but better—nutty, toasty, rich. Combine that with chunks of Hershey’s chocolate bars (none of that chocolate chip bag nonsense) and bits of Heath bar toffee, and suddenly you’ve got a cookie that’s both gooey and crunchy.

They were the kind of cookies you snuck extras of when no one was looking. The kind you swore you’d eat “just one” of but somehow ended up with four.

---

The Last Year Together

Penelope graduated last spring, and I’m not going to lie—it broke my heart a little. Nothing compares to that last year with her. We had our rhythm down, our inside jokes, our playlists, and yes, her cookies.

We comforted each other through heartbreak. When she put on her cap and gown, I cried harder than I expected to. Because while I was so proud of her, I also knew our little chapter together was closing.

But here’s the thing about Penelope: she left me with more than just memories. She left me with her recipe and the ability to laugh and be myself. 

---

Penelope’s Famous Brown Butter Toffee Chocolate Cookies

Straight from our college kitchen to yours. These cookies deserve a place in your home, whether you’re pulling an all-nighter, hosting a dinner party, or just needing a little comfort.

Ingredients

• 1 cup (2 sticks) unsalted butter

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs (room temperature)

• 2 tsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp kosher salt

• 2 Hershey’s chocolate bars, chopped into chunks

• 2 Heath bars, chopped into chunks (or ½ cup Heath toffee bits)

• Optional: flaky sea salt for sprinkling

Instructions

1. Brown the butter

   • In a saucepan, melt butter over medium heat, stirring until it foams and turns golden brown with a nutty smell.

   • Pour into a bowl and let cool slightly.

2. Mix the wet ingredients

   • Whisk sugars into brown butter until smooth.

   • Add eggs one at a time, then vanilla.

3. Combine dry ingredients

   • In another bowl, whisk flour, baking soda, baking powder, and salt.

   • Gently fold into the wet mixture until just combined.

4. Add the chocolate + toffee

   • Stir in chopped Hershey’s and Heath bars.

   • Chill dough for 30–60 minutes for best results.

5. Bake

   • Preheat oven to 350°F.

   • Scoop dough into balls (2–3 tbsp each) and place on lined baking sheet.

   • Bake 10–12 minutes, until edges are golden and centers are slightly soft.

6. Finish + enjoy

   • Sprinkle with flaky sea salt if you’re feeling fancy.

   • Let cool for a few minutes before diving in.

---

Why They’ll Always Taste Like Home

In the future when I make these cookies, I’ll transported back to that little college apartment, and the sound of Penelope laughing from across the kitchen.

Food has a funny way of doing that—tying memories to flavors, smells, and textures. For me, these cookies are more than dessert. They’re friendship baked into every bite. They’re late-night talks and early-morning cramming sessions. They’re the reminder that sometimes the people who start as strangers end up becoming your forever family.

---

Carrying Penelope With Me

Even though I’ve moved in with new roommates, Penelope’s spirit is still here. 

Penelope may have graduated, but the memories we built—and the cookies that carried us through—are mine to keep forever. And now, they can be yours too.

So here’s to late-night laughter, to college kitchens, and to the friends who become our chosen family.

And here’s to you, Penelope. Thank you for making my junior year of college so much sweeter.