Frito chocolate chip cookies are so crazy good! Crunchy, salty Fritos chips give these cookies addicting properties. You've been warned!
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!
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 Friday where she dedicated posts to her favorite snack food. I knew I wanted to create a dessert using Fritos.
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.
Frito Chocolate Chip Cookies
The Fritos in these cookies are awesome: they caramelize with the sugar and taste like bites of rice krispie treats inside the cookie.
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
- Preheat the oven to 350 and line a cookie sheet with parchment or a slicone mat.
- 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.
- Sprinkle the flour and baking powder on top and mix briefly just to combine.
- Stir in the chocolate chips and Fritos evenly.
- Scoop 12 dough balls (make firm balls for the best cookie shape), and space evenly on a cookie sheet.
- 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 76mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g
Nutmeg Nanny says
Oh my god! This is genius :) I love it!!
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!
Christina 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!
Cakespy says
National Corn Chip day is coming up on jan 29 - these look pretty awesome for it.
LouLou says
I've tried A LOT of your recipes, and this one just didn't do it for me. Now, I have to admit that I used Tortilla chips as opposed to Fritos, however, I still found the recipe over-sweet.
Jackie Sternfels says
Made these today and LOVED them! Loved how the Fritos caramelized and became just the littlest bit chewy, loved how the bottom of the cookie was just a little bit crunchy while the top stayed soft, loved how the sweetness of the chocolate played off the saltiness of the Fritos. Delicious!!!
Art Watanabe says
Being a Frito's fan, this recipe sounds great! What size cookie dough scoop, do you use for this recipe?
Thank you