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
TidyMom says
oh the PERFECT cookies for Amber!!! I'm SO intrigued I'm going to have to give them a try.
Stefanie @ Sarcastic Cooking 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.
Kelly Senyei | Just a Taste says
Salty, sweet, chewy AND crunchy? COUNT ME IN!
Julia says
Salty and sweet are the best combo in my book!
Jeanne says
Oh wow. You've convinced me! These look so yum! I love the sweet-salty combo--one of my favorites!
Jen @ The Scrumptious Pumpkin says
This is so creative! And with the crunchy salty-sweet combo, a definite improvement to the plain old chocolate chip cookie! Scrumptious-looking photos too :)
Georgia @ The Comfort of Cooking says
I love this Texas take on chocolate chip cookies! That sweet-salty flavor is killing me... I can practically taste them!
thenik says
Sent these to my mama because she's obsessed with Fritos. She can't wait to make them.
Steff @ The Kitchen Trials says
Oh my gosh. I'm more than just a little jealous that you thought to celebrate Amber's shower with a Frito dessert. Such a perfect recipe for our dear friend.
Hayley @ The Domestic Rebel says
Eek, these look SO rad. Amber is one lucky mama-to-be!