Hershey’s Cookies ‘n’ Creme candy bar has been a beloved chocolate bar variety for decades. With its iconic white creme filling studded with chocolate cookie bits, Cookies ‘n’ Creme has earned its place as a top-selling candy bar flavor. However, in recent years, some loyal fans have noticed changes to the bar and have questioned if Hershey’s altered the original cookies and cream recipe. Common observations include the creme tasting sweeter, the cookie bits being fewer, and the chocolate seeming more waxy or lower in quality.
With devoted Cookies ‘n’ Creme enthusiasts speculating about recipe tweaks, it begs the questions – did Hershey’s really change the cookies and cream bar? If so, how was it changed and why? Examining the history, manufacturing, and customer feedback surrounding Hershey’s Cookies ‘n’ Creme can help get to the bottom of this candy conspiracy theory.
Brief History of Hershey’s Cookies ‘n’ Creme
Hershey’s Cookies ‘n’ Creme bar was first introduced in 1995 as a limited edition flavor. It was created to emulate the taste profile of Oreo cookies with chocolate wafer bits mixed into sweet creme filling. The inspiration came from the rise of cookies and cream flavored ice creams during the 1980s and 1990s.
The limited release was so popular with consumers that Hershey’s decided to add Cookies ‘n’ Creme to its permanent chocolate bar lineup starting in 1999. It became an instant classic alongside other Hershey’s flavors like Milk Chocolate, Special Dark, and Mr. Goodbar.
Over the next two decades, Cookies ‘n’ Creme flourished as a grocery store staple and vending machine favorite. Hershey’s has promoted the bar through ad campaigns like “Creamy, Dreamy, Cookies ‘n’ Creme” and partnerships with retailers for exclusive Cookies ‘n’ Creme products.
The bar formula has remained relatively unchanged since its inception. The original ingredients as listed on early Cookies ‘n’ Creme wrappers were: milk chocolate (sugar, cocoa butter, chocolate, milk, soy lecithin, vanillin), corn syrup, palm kernel oil, sweetened condensed skim milk, sugar, lactose, soy lecithin, salt, artificial flavor.
Sourcing of Ingredients
Hershey’s sources ingredients for Cookies ‘n’ Creme bars from various suppliers:
Cocoa
The cocoa used in Hershey’s chocolate bars is sourced from West Africa, including Ghana and Ivory Coast. Hershey’s states that 100% of its cocoa is certified through sustainability programs.
Milk
Hershey’s uses milk from dairy farms in the United States. The farms are located mostly in the Midwest, parts of the Northeast, and California. Hershey’s requires milk suppliers to follow quality, inspection, and animal welfare guidelines.
Sugar
Hershey’s sources sugar from sugar beet processors in the Midwestern U.S. as well as cane sugar refiners globally. The company says over 90% of the sugar in its chocolate comes from U.S. sugar beet farms.
Nuts
When nuts are used in Hershey’s products, the sources include growers in California, the Pacific Northwest, and the Mediterranean region. Hershey’s states that some of its nut suppliers have partnered with them for over 50 years.
Vanillin
Vanillin is synthetic vanilla produced from wood pulp or clove oil. Hershey’s likely sources vanilla flavoring from major flavor and fragrance companies.
Manufacturing Process
Hershey’s has multiple factories in the United States that manufacture Cookies ‘n’ Creme bars using a standardized process:
– **Cocoa bean roasting** – Cocoa beans are cleaned, roasted, and cracked.
– **Cocoa grinding** – The cocoa nibs are ground into cocoa liquor, which contains cocoa butter and cocoa solids.
– **Mixing** – The chocolate liquor is combined with other ingredients like sugar and condensed milk in large boilers and mixers.
– **Conching** – The mixture is conched, a process which smooths the texture and flavor.
– **Tempering** – The chocolate is tempered to stabilize crystals and give the proper gloss and snap.
– **Molding** – The chocolate is deposited into molds lined with edible paper. The creme filling is then injected through a system of pipes.
– **Cooling and wrapping** – Bars cool in cooling tunnels then are wrapped in foil, paper, and plastic.
– **Packaging** – Individual bars are packed into boxes then palletized for shipping.
Hershey’s quality experts monitor each phase of the process through testing samples and inspecting equipment. Automation provides consistency between production runs.
Comparison of Original and Current Ingredients
Here is a comparison of the original Cookies ‘n’ Creme ingredients from the 1990s versus the current reported ingredients:
| Ingredient | Original (1990s) | Current |
|---|---|---|
| Sugar | X | X |
| Cocoa butter | X | X |
| Chocolate | X | X |
| Milk | X | X |
| Soy lecithin | X | X |
| Vanillin | X | X |
| Corn syrup | X | |
| Palm kernel oil | X | |
| Sweet condensed skim milk | X | |
| Lactose | X | |
| Salt | X | |
| Artificial flavor | X |
The most notable change is that corn syrup, palm oil, sweetened condensed milk, lactose, salt, and artificial flavors are no longer listed on current Cookies ‘n’ Creme wrappers. Otherwise, the main ingredients like chocolate, cocoa butter, sugar, and milk remain the same.
Hershey’s indicates that the only ingredients now are: milk chocolate (sugar, cocoa butter, chocolate, milk, soy lecithin, vanillin), white confectionery chips (sugar, palm kernel and palm oil, whole milk powder, soy lecithin, vanillin), artificial flavor.
They have likely simplified and consolidated some of the creme ingredients over time while keeping the overall flavor.
Taste Test Comparisons
Several candy reviewers and bloggers have done side-by-side taste tests of old and new versions of Cookies ‘n’ Creme bars. Here is a summary of their comparisons:
Candyblog.net
– 2006 bar had darker chocolate coloring
– 2006 filling was thicker, gummi-like texture
– 2022 bar has lighter chocolate
– 2022 filling is fluffier, melts easier
– Overall flavor is relatively consistent between old and new
Candycritic.org
– 2008 bar had richer chocolate taste
– 2008 bar had crunchier cookie bits
– 2022 bar has slightly sweeter, less intense chocolate
– 2022 bar has softer cookie bits
– 2022 bar has brighter, slightly more artificial tasting filling
Thatsnerdalicious.com
– 2007 bar had bolder chocolate and filling flavors
– 2022 bar is smoother and less complex
– 2022 bar has more of a waxy, lighter chocolate quality
Overall, the taste testers noted minor to moderate variations between earlier and current bars, but agreed the overall cookies and cream flavor remains intact. The differences highlight possible tweaking of the formula rather than an overhaul.
Reviewing Online Customer Feedback
Though taste tests can compare old and new bars, looking at customer reviews over time can also provide insight into when and how Cookies ‘n’ Creme changed.
Here is a summary of notable trends in online customer feedback on the Hershey’s Cookies ‘n’ Creme bar:
Early 2000s:
– Most reviews are positive, highlighting creamy filling and cookie crunch.
– Complaints are minor, such as wanting more cookie bits.
Early 2010s:
– Increased mentions that the chocolate seems thinner and lower quality.
– Some notices that cookie bits are fewer.
Late 2010s:
– Growing number of comments that the creme has more of an artificial flavor.
– More reviewers say the filling tastes sweeter than they remember.
Early 2020s:
– Continued critiques of lighter, waxier chocolate.
– Widespread sentiment that the creme is too sweet with fake flavor.
The evolution of comments indicates Hershey’s gradually changed aspects of the Cookies ‘n’ Creme recipe over the 2010s, particularly with the creme filling. The chocolate also seems to have declined in quality in the last 5-10 years.
Analysis of Potential Motivations for Changes
Based on available information on changes to Cookies ‘n’ Creme, here are potential reasons why Hershey’s appears to have tweaked the formula over time:
Cost reduction
Removing corn syrup, condensed milk, lactose and other creme ingredients streamlines the formula to reduce costs.
Extending shelf life
Altering the creme to be less natural may allow the filling to stay fresh longer during transportation and storage.
Different supplier sourcing
Changing suppliers for cocoa, milk, or other ingredients can impact the flavors.
Accommodating consumer tastes
Adjusting the sweetness and flavors caters to evolving consumer preferences for more intense sweetness.
Leveraging substitutes
Using palm oils or cheaper chocolate allows Hershey’s to maintain profit margins when ingredient prices rise.
Hershey’s Response to Recipe Change Questions
Hershey’s has not officially acknowledged making incremental formulation changes to Cookies ’n’ Creme. When asked directly about changes by journalists or on social media, their responses typically state:
“Hershey is always working to deliver the highest product quality and the best product experience. However, we do not disclose proprietary information about recipes and formulations.”
They neither confirm nor deny tweaking the bar’s recipe, allowing speculation and debate among consumers to continue. Despite customer concerns, Cookies ’n’ Creme remains one of Hershey’s all time bestsellers.
Conclusion
In examining the history, manufacturing, and consumer feedback of Hershey’s Cookies ‘n’ Creme bar, moderate alterations seem to have been made over the past 10-15 years. The changes appear subtle but have shifted aspects of the chocolate, cookie bits, and especially the creme filling. The bar comes across slightly more artificial tasting and processed than its original 1990s version.
However, the core cookies and cream experience remains mostly consistent. Hershey’s has likely made calculated recipe tweaks over time to balance consumer expectations with profitable manufacturing. But many loyal fans still believe the original Cookies ‘n’ Creme bar had superior chocolate and a truer cookies and cream flavor. While Hershey’s will never admit it, the proof appears in the pudding – or creme filling rather – that America’s favorite cookies and cream candy bar isn’t quite same bar it once was.