Let’s say you’re in the middle of your holiday shopping extravaganza and it’s time for a snack. You have two options: an ooey-gooey chocolate chip cookie or a delectable cinnamon bun with heavenly white frosting. The decision is almost impossible, but don’t fret, Cinnabon has come up with a tasty new solution for that dessert dilemma. On Dec. 4, 2017, they released the Cookie BonBite. It’s a chocolate chip cookie and a cinnamon bun all in one. Your sweet tooth is going to love this.
There’s a New Cookie in Town
Cinnabon’s new offering may look like an ordinary chocolate chip cookie, but bite into it and you’ll find ooey-gooey layers of cinnamon pasty stuffed inside. According to a press release from Cinnabon, the Cookie BonBite is made from fresh cookie dough by Nashville’s Christie Cookie Company, a brand that is also known for the DoubleTree by Hilton Cookie. The name comes from a Cinnabon favorite menu item, the BonBite, which is a bite-sized version of their classic roll.
“The delicious Cookie BonBite joins two extraordinary baked goods to create an unexpected out-of-this-world flavor combination not to be missed,” said Jill Thomas vice president of global marketing for Cinnabon in their press release. “National Cookie Day provides the perfect occasion for our guests to enjoy the ultimate cookie experience.”
…But It Won’t Last For Long
Trust me, this cookie is not one you are going to want to miss. The Cookie BonBite is available at Cinnabon bakeries nationwide for $2.99, or half a dozen of them for $9.99. But get to one quick! It’s only available for a limited time.
Unable to snag this new creative cookie? Don’t fret. We rounded up the best chocolate chip cookie recipes of all time that will satisfy that craving of yours.
Tip: Chilling Batter Before Baking
Chocolate chip cookies are a favorite treat for school functions and other kid-related events, but sometimes the batter spreads a little too thin while baking. I’ve found that if I chill the batter for a short time, it won’t spread out too fast in the oven. While one tray of cookies is baking, I keep the remaining dough in the refrigerator until I’m ready to put the next tray in the oven. – Judy Champion F., Melbourne, Florida
Tip: Chewy Cookies
My dad taught me to add a tablespoon of dark corn syrup to chocolate chip cookie batter. It keeps the cookies moist and also a bit chewy. – Shirley De Barthe, Las Cruces, New Mexico
Tip: Simple Cookie Swap
All the kids in my neighborhood love the taste of my chocolate chip cookies. I simply substitute almond extract for the vanilla. – Donna F., Contoocook, New Hampshire
Tip: Making Softer Cookies
Measure flour carefully; too much may make cookies firm, dry and tough. Avoid overmixing the dough and check for doneness at the minimum baking time, baking longer if needed. Try a recipe which uses brown sugar or honey instead of white sugar. White sugar produces a crisper cookie. – Taste of Home Test Kitchen