Frito Chocolate Chip Cookies {for Amber!}

Frito-Chocolate-Chip-Cookies-2 Have you heard that Alabama song “If you want to play in Texas, you gotta have a fiddle in the band?”  If this post had a theme song it would be “If you want to impress a Texan, you gotta have Fritos on the plate.”  And the Texan I’m trying to impress today?  Miss Amber of Bluebonnets & Brownies.  We are hosting an online virtual baby shower for her today! 

Amber's Baby Shower

Miss Amber is expecting a bouncing baby boy!  I’m so excited for her and the Brit to welcome a sweet little boy. There’s nothing Miss Amber loves more than Frito chips.  She did a series on her blog called Fritos Fridays where she dedicated posts to her favorite snack food. I knew I wanted to create a dessert using Fritos.

Frito-Chocolate-Chip-Cookies-1

The Fritos in these cookies are awesome:  they caramelize with the sugar and taste like bites of rice krispie treats inside the cookie.  Insanely delicious, right?! I’m usually one of those people that can stop after just a few bites of a dessert, but I will admit, I’ve eaten at least half this batch. So, happy happy baby shower, Amber!  You are so loved! Check out the other posts celebrating Amber’s impending bundle of joy:

Sugarcrafter | Breakfast Tostadas

My Kitchen Addiction | Baby Texan Cookies

My Baking Addiction | Texas Sheet Cake

Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa

Stetted | Queso Mac

Texas Pepper Barbecue Sauce

Dessert For Two | Frito Chocolate Chip Cookies

Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake

TidyMom | Pizza Bread Sticks

Miss in the Kitchen | Blackberry Milkshakes

Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free

Bon Appetit Hon | Cheddar Ranch Crackers

Food Babbles | Southern Pecan Pie

Jelly Toast | Peach Iced Tea

Sweet Adventures of Sugarbelle | Decorated Elephant Cookies

i am baker | Texas Brownie Cake

The Kitchen Trials | Coca-Cola Cake

Cookies & Cups | Sticky Toffee Pudding Cookies

A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas

Steph Chows | Fiesta Dip

Frito Chocolate Chip Cookies
 
Yields 1 dozen cookies.
:
Ingredients
  • 4 tablespoons unsalted butter, softened
  • 7 tablespoons sugar
  • 1 large egg yolk
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ⅓ cup chocolate chips
  • ½ cup Fritos corn chips, broken into pieces
Instructions
  1. Preheat the oven to 350 and line a cookie sheet with parchment or a slicone mat.
  2. In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 minute. Add the egg yolk and beat until combined.
  3. Sprinkle the flour and baking powder on top and mix briefly just to combine.
  4. Stir in the chocolate chips and Fritos evenly.
  5. Scoop 12 dough balls (make firm balls for the best cookie shape), and space evenly on a cookie sheet.
  6. Bake for 10-12 minutes, until the edges of the cookies begin to brown.
Notes
Softened butter is not room temperature. Softened butter has been sitting out at a room temperature for no more than an hour. You should be able to make your fingerprint in it. If your butter is too warm, the cookies spread too much while baking.


Comments

  1. says

    Coming from a huge Fritos fan I’m thinking these cookies must rock. Sweet and salty makes me perfectly content! Congratulations to Amber. I’ve been checking out the other recipes – delish!!

    • says

      Can I tell you a secret, Kayle? Me too. The smell is not great to me. I don’t mind them in chili occasionally. But I couldn’t stop eating these cookies! These cookies turned me into a frito lover (but only covered in sugar and baked) ;)

  2. says

    As soon as I saw the title of your blog post, I immediately thought of Amber. She will LOVE these. And, while I don’t eat many Fritos, I think I may have to pick up a bag to give these a try myself. Thanks so much for participating in the virtual shower! :)

  3. says

    Tina, be still my heart! You know me so well, darlin’, and everyone’s right, I LOVE these cookies. I can’t wait to make them. I haven’t done a Fritos Friday in ages, and that’s just wrong. Thank you for the inspiration to get back into it. Thank you so much for celebrating Evan. Your friendship is like a breath of fresh air, I always smile when I have an email from you, even if we’re both venting to each other! Love ya x

  4. says

    Ok, first, I think I need to move to Texas. Everything sounds so fun and very traditional. I love it! Second, I kind of did a double take at these cookies. But the sweet and salty combination is my absolute favorite so I know I’d just die for these. I’d probably scarf them all down if I were at a shower. Then hide my face for being such a pig in public.

  5. says

    Wow!! I am SO making these cookies! It’s just crazy enough to work ;) Love! And you’re 100% right that Amber would love these. As soon as I read the title, I thought of her Fritos Friday posts. Yum!

  6. says

    What a creative use of Fritos — and a thoughtful recipe for the virtual baby shower. I’ve had potato chip cookies before, and they were fantastic. I imagine these would have that similar salty-sweet balance. Yum!

  7. says

    This recipe makes me nervous, but kind of reminds me of those corn flake and marshmallow cookies everybody loves so much. So I know this must be good. I like a little surprise crunch in my cookies. Very unique and clever recipe. I think I have to test these out for myself.

  8. Jackie says

    I’ve made these three times. The first time I left them in the over to long. Good but a little to crunchy. Second time I used half white sugar and half brown sugar. Better but I still left them in the over to long and still a little crunchy (they just didn’t look done in 10-12 minutes). Third time I used a whole egg instead of just the egg yolk. Big mistake. Changed the texture and are way to chewy now! They also spread out a lot. Sigh. Forth time will be the charm!

    • says

      Hi Jackie :)

      Why not make them the way the recipes has them, but just decrease the baking time since your oven runs hot? I also played around with the egg ratio quite a bit when I was developing this recipe. With the entire egg, the cookies spread like crazy. Not sure if you follow me on Instagram, but I posted these cookies batch by batch with all adjustments I made along the way. The recipe I posted here is just perfect :) I will say that I took these cookies out of the oven when they were still fairly pale with only a few brown spots. They don’t look done to most people, but that gives them the best chewy texture. Chewy + cruchy Fritos = winning :)

      Happy baking~
      Christina

      • Jackie says

        My oven is ok, I just have a habit of over cooking/baking things! I added the whole egg in part because I wasn’t paying attention but also because the dough with just the yolk seemed dry and I figured I’d see what happened. Half the fun of baking is tweeking the recipe to see what happens! Definitely will use just the yolk next time though!

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