These cookies taste like chemicals...I have gone to culinary school. I've been in the industry for more than a decade.. I Will boycott these. I SUGGEST YOU CHANGE YOUR CHEMICAL RECIPE.  Your Chocolate tastes so bad.Your sugar eggs vanilla everything has a weird after taste. Second time we bought it.  I would give it a zero but that star does not exist.  I cannot believe I had to sign all this up, give my email, birth date, waste my time to come up with a screenname..To leave feedback! Like anyone wants to spend time one this site...There's no incentive to be here as a customer.  Nothing free.Pillsbury used to stand for quality..Now we taste all the corners you skipped to make more money.Come up with a better recipe!  Where is your passion like you guys used to have?  Cant believe I wasted my time... But I am upset.   Ive got this terrible taste in my mouth. 

SANTA WILL NOT BE GETTING PILLSBURY THIS YEAR! I tried a cookie before realizing the recipe had changed. I thought someone snuck some gluten free garbage into the oven... it was the "new recipe." PLEASE BRING BACK THE ORIGINAL RECIPE!!! I've never thrown away freshly baked cookies before. After half of one cookie, the rest went in the trash. 

I had not realized the recipe had changed until I took a bite of the raw dough.. Strong taste of molasses that wasn't there previously. The signature taste of the original recipe is gone.. Cooked version is also disappointing. It's an "ok" cookie, nothing special anymore. Heat treating the flour was the only change necessary, why change the whole thing.

If I could give this zero stars I would. My and my daughter loved these cookies before and now they're garbage! On Christmas eve we always drink hot chocolate and have cookies. Had I known the recipe changed I would of NEVER bought them. Now we have or hot chocolate and no freaking cookies. Whyyyyy ruin something that was perfectly fine before!

I have made recipes with Pillsbury chocolate chip cookie dough for over five decades for my family including chocolate chip cookie dough cheesecake bars. Why would you change a legend? If people want to eat raw cookie dough then sell this new recipe to them but please bring back the original recipe for your loyal customers who have kept you in business from the very first Pillsbury Dough Boy commercial. The Pillsbury Dough Boy would fall flat on his adorable tummy on this one and lose his hat. Another American icon hits the dust. Whoever made this decision must be from a younger generation and doesn’t have a clue about the longevity of decades and decades of Pillsbury chocolate chip cookie lovers history. Someone needs to tell them that if it isn’t broke then don’t try to fix it. Nestle here I come!

I understand the intent of creating a healthier product by removing artificial flavors and corn syrup but this is the worst tasting Pillsbury cookie dough I've ever eaten. I've eaten this same dough/cookies since I was a kid and now for the first time ever I took one bite of the dough and threw the entire thing in thrash, because it tasted so badly. I don't understand why the company feels the need to please the masses of health obsessed people, it's cookie dough, it's a little unhealthy by nature, no need for a recipe change. If you think it's unhealthy, don't eat it. It's a self problem that should've stayed on a individual level, instead of leading to a recipe change and a lot of unsatisfied customers. 

Have you ever heard of Coke Classic?   There is a reason that Coke failed at changing the recipe as folks grew up with loved the classic flavor.  They did not embrace the change.  I feel in love with the old Pillsbury Chocolate Chip Refrigerated Cookie Dough recipe and it's was my go-to chocolate chip cookie.  I didn't like any other brand.  1st, I ate the dough.  Don't judge - who doesn't do that?  I noticed dough of the new recipe is it has a different taste.  The taste of the dough is no longer a homemade flavor has a slight chemical after-taste.  2nd I noticed how gritty crunchy the dough is.  Almost as though the sugar didn't cream well or egg shells are in the batter.  3rd, after backing - redemption.  The chemical after-taste the grittiness is gone.  Taste similar to the old recipe.  I may not be able to tell the difference in a blind taste test.  I'm only a 50% fan of the new recipe.  Half the fun is eating the dough while preparing a batch to bake.  

Our attempt to make the white chocolate macadamia nut version of these cookies was completely unsuccessful.  The oven was preheated to 350 and the cookies properly prepared.  After 18 minutes, they were clearly not done - shiny and squishy.  After 30 minutes they looked unchanged, but we took them out and discovered that the white chunks weren't really melted, and were surrounded with raw, melted dough.  The cookie was hollow underneath, like a mushroom, except for the glop of white chocolate and raw dough.  The expiration date was seven weeks in the future, the oven is a modern and  reliable Aga, and we live at sea level, so not sure what went wrong.  My wife is a very experienced baker just looking for a Super Bowl prep shortcut. Cookies made from scratch don't have these problems, so no more packaged experiments for us.

Cookies had a hard time firming up. This recipe is also waaaaay too sweet. I read a review below that you changed the recipe due to "gastronimal correctness", which I laughed at considering I had a few cookies then was nauseated to the point where I threw up due to the suger intake. It is partially me, because I tend to avoid sugar normally, but even without the eventual nausea, I took a bite and was instantly aware of how much sugar was in it. Which usually doesn't happen when I do actually eat sugar.

[This review was collected as part of a promotion.] The cookie dough was pretty good. Definitely not as good as homemade dough, but it's great for when you just want fresh baked cookies without having to spend the time to make the dough. The cookies were about 2-2 1/2 inches in diameter when they came out of the oven.