SOUTHAMPTON, NY. — Mondelez International, Inc. is taking its Tate’s Bake Shop brand in a new direction with the debut of Soft Baked cookies. The launch marks a first for Tate’s Bake Shop, which long has been known for its thin and crispy cookies.

“Tate’s is no stranger to soft-textured baked goods — we’ve been delighting customers with our pies, brownies and cakes at our Bake Shop in Southampton, NY, since 1980,” said Jessica Goon, chief marketing officer of Tate’s Bake Shop. “But this launch marks an exciting first: bringing a Tate’s Soft Baked cookie to grocery store shelves. It’s a milestone moment that stays true to our legacy of quality and craft.”

Tate’s Soft Baked cookies are available in two varieties: chocolate chip and dark chocolate chunk. Tate’s Bake Shop said the chocolate chip variety is a “softer take” on its traditional best-selling thin and crispy chocolate chip cookies while dark chocolate chunk is a first for the brand.

“Not only has dark chocolate risen in popularity in recent years, thanks to its complex flavor and culinary versatility, but the new soft format uniquely supports the decadence of the high-quality dark chocolate chunks,” Tate’s Bake Shop said. “Both varieties feature a rich, buttery flavor and an irresistible soft texture.”

Tate’s Soft Baked cookies are available in two varieties: chocolate chip and dark chocolate chunk

Source: Tate's Bake Shop

Tate’s Bake Shop said the company spent more than three years developing the Soft Baked cookies. The cookies are available nationwide at a suggested retail price of $5.80 to $6.99.

The introduction of Soft Baked cookies is the second major innovation launch within the Tate’s Bake Shop line in the past month. In March, Tate’s Bake Shop introduced Tiny Tate’s gluten-free chocolate chip cookies.  Manufactured through the company’s Tate’s Bake Shop business, Tiny Tate’s gluten-free chocolate chip cookies are bite-size and packaged in resealable 5.5-oz bags. The cookies are made with rice flour and are nut free.