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Chips Ahoy!

New product: Chips Ahoy! Ice Cream Creations combine familiar chocolate chip cookies with ice cream flavorings. The treats are expected in supermarkets by March 1, 2014.

Chips Ahoy! This cookie tastes like a root beer float

Published: Wednesday, Feb. 26, 2014 - 11:37 am

Some days, you just want a cookie. But maybe you feel like some ice cream, too.

Nabisco put both cravings together in one snack: Chips Ahoy! Ice Cream Creations.

In bright blue packaging, these new additions to the familiar brand play off the idea of crumbled-cookie ice cream flavors (such as cookie dough ice cream or brownie fudge crunch) by putting ice cream-themed flavors into cookies.

The combinations are variations on basic Chips Ahoy! cookies but with pleasing results. The difference is in the chips.

The soft Root Beer Float cookies use creamy vanilla and root beer-flavored chips. When you open the resealable package, the cookies smell like root beer (a pleasant surprise) and they taste like root beer laced with vanilla (a float!) — only chewy.

Mint Chocolate Chip and Mocha Chunk both feature real chocolate chips mixed with flavored chunks. The former uses dark cocoa-laced dough and mint chunks that offer scent as well as strong flavor; with the chocolate chips, the result tasted like a soft thin mint cookie. The Mocha Chunk mixed coffee-laced chunks with semi-sweet chocolate in a chewy buttery dough; perfect with coffee.

Dulce de Leche (our favorite and the only crunchy cookie in this mix) features caramel chunks and creamy vanilla chips in a snappy butter cookie.

Suggested retail price is $3.79 for a 9.5-ounce package. Look for them in supermarkets and food stores.

For more on these cookies and recipe ideas, click on

Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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