Everybody has a sweet tooth-especially pastry chefs. The treats that tugged at their taste buds as children often offer inspiration for their culinary creations. Yet even these creators of desserts can't shake their affection for the simplicity of a store-bought cookie. Here are nine supermarket cookies that top pastry chefs can’t resist.

Erick Rocha, head pastry chef at Corima in New York City, is a huge fan of Keebler Coconut Dreams. Rocha says, “I’ve always admired the combination of coconut and chocolate, and the caramel in them is just sublime. They evoke a festive holiday feeling and taste perfect when enjoyed with a glass of milk." Similarly, Caitlyn Cole, pastry chef at Rêve in Birmingham, Alabama, can't resist these cookies, especially when Girl Scouts’ Samoas are out of season. She admits, “I swear the box cookies taste better.”

Tiara Bennett, owner of The Pastry Box in New York City, is a die-hard fan of Tate's Walnut Chocolate Chip cookies. Bennett reveals, “The feel and the chocolate never cease to amaze me even after all these years.” Food writer Lindsey Baruch, author of the upcoming cookbook, Something Delicious, fully supports this sentiment. She recommends any Tate's cookies for their signature snap and crunch and familiar bakery vibes that can be found across most grocery stores.

The Nabisco Pinwheel cookies are a favorite of Ashley Dahlke, owner of Lo-Fi Coffee House in Texas. Growing up, these soft chocolate cookies draped in marshmallows and dipped in chocolate were her go-to snack during family camping trips. For best results, she says, try them chilled.

Sarah Sanneh, co-founder of Heap’s Ice Cream, and Pies ‘n’ Thighs in Brooklyn, loves the crunchiness and slightly citrus flavor of frosted and sprinkled animal crackers.

Keebler Pecan Sandies are the store-bought cookie of choice for Amanda Perdomo, pastry chef of Jr & Son in Brooklyn. She loves everything about the cookie, from its texture to its taste. “The flavor is roasty, rich, and has just the right degree of sweetness. It is a cookie that makes me remember my childhood,” she confessed.

The Biscoff cookie has completely won over Sofia Schlieben, the corporate pastry chef of JF Restaurants. She finds the Belgian speculoos cookies irresistible. The toasty, caramel flavor is perfect for an all-day snack, crushed into a cheesecake crust, or ground into cookie butter.

Walker's Shortbread is a favored choice for Natsume Aoi, pastry chef of Nami Nori and Postcard Bakery in New York City. “Shortbread can easily become dry or excessively sweet, but Walker’s maintains a perfect crumbly bite with just the correct extent of buttery sweetness. Simple, traditional, and consistently excellent," he said.

Candace Foster, pastry chef of Bayonet and Helen in Birmingham, Alabama, loves the generic version of fudge stripes shortbread cookies. She says, “I store them in the refrigerator as the chill enhances the crumbly crunch and cold flare from the chocolate. They are a perfect blend with coffee.”

And last but not least, Georgia Wodder, a pastry chef with a deep connection to Oreos, shares her love for the classic cream-filled cookies. She enthusiastically said, “They’re good on their own and they make so many desserts better.”