The 12 Best Snacks of 2025 (So Far), Tasted & Reviewed by Food Editors

Pringles just launched six new varieties of its classic potato crisps and Mingles, a puffed alternative. Of the varied selection, which runs the gamut from smoky bacon to cinnamon sugar, my top picks are the sharp white cheddar Pringles and the jalapeño-queso Mingles. The former is salty, savory and just a touch funky and aged-tasting, while the latter offers mild heat and a vegetal freshness that does its namesake justice.

The malty flavor and glossy exterior of these poppables give pretzel, but they also boast the buttery crunch of saltines. The cheddar variety is a touch savory, while the honey mustard one offers a sweet-and-tangy punch of flavor. But I’ll admit—the plain sea salt variety was my top pick of the lot. Simplicity can be delicious, folks.

“I’m legitimately obsessed with these, to the point that I hunt for them in stores and don’t want to share them with my kids,” PureWow VP of editorial Candace Davison writes. “The marshmallow creme is super fluffy but not as sticky as the traditional stuff, and the chocolate-pumpkin seed spread is rich without tasting sugary, likely because the whole thing’s naturally sweetened with dates. It’s a virtuous snack that tastes totally decadent.”

Full disclosure: I prefer crispy Chips Ahoy! cookies to chewy. But I couldn’t resist the spooky look (and fruity filling) of this new release. Dark as night with a salty-sweet chocolatey cake base, fudge chips and a strawberry-flavored center, this is an intriguing departure from the O.G. you know and love.

I’m really picky about smoke flavoring that tastes excessively potent or artificial. However, these hit the spot. Cheesy, garlicky, salty and tangy, these do emulate the Wendy’s burger they’re inspired by, but I appreciate that the signature Cheez-It flavor dominates all the same.

“OK, the tomato chocolate from Compartés summer lineup is a total head-turner, and for good reason: It’s tomato-flavored chocolate!” Davison jokes. “But the seeded sensation stole my heart. The dark chocolate bar is positively studded with sunflower seeds, pepitas and sesame seeds, offering slight nuttiness and excellent crunch.”

“I don’t need added protein in popcorn, but also...I don’t mind it,” Davison admits. “I love kettle corn, and this snack brings that flavor without the sugary bits getting stuck in my teeth. It has a great salty-sweet ratio that really reminds me of the carnival must-have, though it has a powdery coating that takes a second to get used to (it’s a lot like [white] cheddar popcorn, in that regard). All in all, though, you’ll down half a bag without thinking twice—it’s that good.”

Not to be confused with the Cookies & Cream Muddy Buddies, these are made with *real* Oreos. The coating is creamy, chocolatey and has a salty edge that the one-of-a-kind cookie is beloved for. The cereal stays super crisp under the silky exterior, too—call it snack time magic.

“Initially, I bought these as a breakfast alternative, but I love them any time of day,” Davison explains. “They take a little planning—it’s air fryer or oven-baking only, no microwave—but the results are worth it. Crispy on the outside and almost pillowy on the inside, they’re loaded with cheesy, oniony flavor, like a healthier take on hash brown patties. They’re great as is or with a drizzle of Cholula.”

Skip the bonfire in favor of this summer-inspired snack mix. You won’t be able to stop after one fistful of creamy, bite-sized milk chocolate balls, stuffed with crumbly graham cracker and chewy marshmallow and packaged in a shareable pink bag. (I wouldn’t blame you for eating ’em all by yourself, though.)

“I’m addicted to Bitchin’ Sauce in pretty much any variety, but this summer, I got hooked on Buffalo,” Davison says. “The almond-based sauce works as a dip or spread, and with its medium heat, I found it was a great addition to chopped veggies and pretzels.”

“Take classic, break-and-bake Toll House cookies and make them peanut butter,” Davison notes. “That’s what you have here, and it makes me wonder why it wasn’t sold sooner. Reese’s lovers everywhere will delight in this one, especially if you underbake ’em a little.”