Tate’s cookies are crispy, buttery, and delicious. Even people who prefer chewy cookies love these things—we’re living proof. Their chocolate chip cookies are our favorite store bought chocolate chip cookies, but they aren’t the be all, end all. Have you ever had Tate’s ginger cookies? Unreal! Even the gluten free ones. Anyway, when new Tate’s Bake Shop cookies come out, we’re optimistic they’ll be good—even when they sound like they might be bad.
Take, for instance, these new Tate’s White Chocolate Raspberry Cookies. White chocolate is so sweet and doesn’t have dimension. And raspberry flavor can taste super fakey if it isn’t done well. We got our hands on a bag of these limited edition Tate’s cookies to find out whether
- Tate’s Bake Shop White Chocolate Raspberry Cookies
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Pros: I know what you’re thinking: These have to be too sweet. White chocolate is so saccharine. Cookies are sweet (duh). And the raspberry component surely adds another layer of sweetness. You have my word, they really aren’t. The white chocolate chips are sweet, sure, but there aren’t too many of them. And a nice thing about Tate’s cookies is that the crispy, crumbly cookie itself tastes like it was made with salted butter, so the white chocolate is actually a nice complement. The raspberry bits are the best part, though—it’s like they stirred freshly made raspberry jam into the cookie dough, seeds and all. As you eat, you get little pops of bright, tart flavor throughout. These are addictive.
Cons: I mean, I think the biggest con for most people is that white chocolate isn’t really chocolate, so these cookies won’t satisfy that particular craving.
Thoughts? Questions? Complete disagreement? Leave a comment!