Krispy Kreme Turned Your Favorite Cookies Into Doughnuts
Some days you get a craving for a cookie. Some days you get a craving for a doughnut. And on some really trying days, you might get a craving for both. It happens to the best of us. But before you make that gutwrenching choice to determine which of the two sweet treats you'll indulge in, we've got something you should know: starting today, Krispy Kreme is turning more of your favorite classic cookies into doughnuts.
First, there's the Oreo Cookies and Kreme doughnut which, if it sounds familiar to you Krispy Kreme fanatics, it should. That option has been on the menu for a while, with its cookies and creme filling, dark chocolate icing, and Oreo cookie pieces sprinkled on top. But joining it are two other staple supermarket cookies you'll remember from your childhood or honest-with-yourself adulthood.
The Chips Ahoy! Cookie Doughnut, like the Oreo variety, starts with an unglazed shell that's then filled with a cookie dough creme, dipped in dark chocolate icing, and then topped with bits of mini Chips Ahoy! cookies, which all make it sound like a doughnut even Cookie Monster would approve of.
Then there's the Nutter Butter Cookie Twist Doughnut, which is targeted directly at peanut butter fans. That doughnut starts with a glazed twist dipped in peanut butter icing, topped with Nutter Butter cookie bits, and then drizzled with—yes—even more peanut butter icing.
The two new classic cookie doughnuts are available now at participating locations for a limited time (approximately two months, according to a representative), while the Oreo version will continue to be offered as a regular item. Find out if your local Krispy Kreme is participating on the chain's website.
So what does the future hold for Krispy Kreme flavors? Lemon. Later this year, the winner of a fan-voted contest will be added to the menu, with the lemon-glazed variety besting blueberry, caramel, and maple to take the top spot. So get your cookie doughnuts while you can, but prepare to pucker up!
This Story Originally Appeared On foodandwine.com