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If you love the bold combination of salty and sweet, then you absolutely must try this Peanut Butter Frito Cookies Recipe. These cookies deliver an unexpectedly delightful twist on classic peanut butter cookies by incorporating crunchy, lightly salted Frito corn chips that add an unbeatable texture and a touch of savory magic. Each bite brings a perfect balance of rich, creamy peanut butter sweetness with the satisfying crunch and salty goodness of fritos, making these cookies irresistibly addictive and a guaranteed hit at any gathering.
Ingredients You’ll Need
These ingredients are straightforward but essential, working together to create cookies that are rich, textured, and full of flavor. From smooth peanut butter to crunchy Fritos, each component plays a key role in building complexity.
- Brown Sugar: Use firmly packed brown sugar for that deep molasses flavor that adds moistness and chewiness.
- White Sugar: Balances sweetness and helps create those slightly crispy edges.
- Butter (softened): Adds creaminess and richness, which is essential for a tender cookie.
- Crisco Shortening: Contributes to the cookie’s softness and helps the candy-like texture of the crust.
- Creamy Peanut Butter: The star ingredient, providing nutty depth and luscious flavor throughout.
- Salt: Just a touch to enhance the overall sweetness and balance the flavors perfectly.
- Large Eggs: Bind everything together and give the dough structure.
- Vanilla Extract: Brings warmth and rounds out the sweetness with its floral notes.
- Baking Soda: Helps the cookies rise just enough to be airy without losing their dense quality.
- All-Purpose Flour: The base that holds it all together for the perfect cookie texture.
- Crushed Frito Corn Chips: Adds a crunchy surprise and salty punch that makes this Peanut Butter Frito Cookies Recipe truly unique.
- Sugar for Rolling: Adds a subtle sugary crunch on the outside, making every bite sparkle.
How to Make Peanut Butter Frito Cookies Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350ºF. This ensures your oven is the perfect temperature the moment your cookies are ready to go in, which is crucial for even baking.
Step 2: Cream the Sugars and Fats
In a large mixing bowl, cream together the brown sugar, white sugar, softened butter, shortening, and creamy peanut butter. This process blends the fats and sugars into a fluffy base that creates the cookie’s tender crumb. Once smooth, add the eggs and vanilla extract and mix well to combine all those rich flavors thoroughly.
Step 3: Combine Dry Ingredients and Mix with Wet
Sift together the salt, baking soda, and all-purpose flour to help evenly distribute the raising agent throughout the dough. Gradually add this mixture to the wet ingredients, stirring just until everything is blended well. Then gently fold in the crushed Frito corn chips, taking care not to overmix so they retain their crispiness.
Step 4: Scoop and Sugar-Coat the Dough
Use a medium cookie scoop to portion the dough into uniform balls. Roll each ball in the half cup of sugar to give your cookies a sweet, sparkly crust that contrasts delightfully with the salty chips inside. Place the sugared dough balls on an ungreased cookie sheet. Resist the temptation to flatten or mash them with a fork; letting them bake as is allows for a light, chewy texture underneath the crunchy exterior.
Step 5: Bake to Perfection
Bake the cookies for 11 to 13 minutes until they are just set and golden around the edges. The timing keeps them soft and chewy on the inside with that signature crispy crunch from the Fritos. Allow them to cool slightly on the cookie sheet before transferring to a wire rack—this step finishes the setting process beautifully.
How to Serve Peanut Butter Frito Cookies Recipe
Garnishes
While these Peanut Butter Frito Cookies are incredible on their own, you can elevate their presentation with a light dusting of powdered sugar or a drizzle of melted chocolate. Both add visual appeal and an extra layer of indulgence without overpowering the intricate balance of salty and sweet flavors.
Side Dishes
These cookies pair wonderfully with classic cold milk for dipping—there’s something nostalgic and comforting about dunking a salty, sweet cookie into a glass of milk. They’re also fabulous served alongside a scoop of vanilla ice cream for an impromptu dessert that’s both crunchy and creamy.
Creative Ways to Present
For parties, arrange the cookies on a rustic wooden board mixed with small bowls of peanut butter cups and salty nuts to complement the flavor profile. You can also sandwich two cookies around a scoop of ice cream or peanut butter frosting to make irresistible ice cream sandwiches that showcase the unique textures of this recipe.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Peanut Butter Frito Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making them an easy treat to enjoy throughout the week without losing any flavor or crunch.
Freezing
These cookies freeze beautifully! After baking and cooling, place them in a single layer on a baking sheet to freeze quickly. Once firm, transfer to a sealed freezer bag or container. They can be stored for up to 3 months and retain much of their original texture and flavor when thawed.
Reheating
If you want that just-baked warmth, reheat cookies by microwaving them for about 10 to 15 seconds or pop them in a warm oven for a few minutes. This softens them gently, bringing back that fresh-from-the-oven feeling with a crispy edge and chewy center.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Using chunky peanut butter will add even more texture to your Peanut Butter Frito Cookies Recipe, giving you little bursts of peanuts alongside the Fritos. Just be aware it may make the dough a bit coarser.
Why do the cookies need to be rolled in sugar before baking?
Rolling the dough in sugar creates a lightly sweet and crunchy crust that contrasts wonderfully with the salty crunch of the Fritos inside. It also enhances the cookie’s look with a pretty sparkling finish.
Can I substitute Fritos with another salty chip?
You can experiment with other corn chips or even pretzels, but Fritos have a unique corn flavor and crunch that complements the peanut butter perfectly. Other chips may alter the taste and texture significantly.
Is there a reason for using both butter and shortening?
Yes! Butter adds flavor and richness, while shortening helps keep the cookies soft and tender by preventing them from spreading too much and getting overly crisp.
How many cookies does this recipe make?
This recipe yields about 3.3 dozen cookies, which is perfect for sharing at gatherings or having plenty on hand for snacking through the week.
Final Thoughts
There’s something so delightfully unexpected and joyful about this Peanut Butter Frito Cookies Recipe that makes it a true standout. Whether you’re making these for a fun weekend bake or a crowd-pleasing party treat, the combination of creamy peanut butter and crispy salty Fritos just works perfectly. Give it a try—you might just have found your new favorite cookie to share with friends and family!
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Print
Peanut Butter Frito Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3.3 dozen (approximately 40 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Frito Cookies are a delightful blend of sweet and salty flavors with a unique crunch from crushed Frito corn chips. Perfectly crispy on the outside and chewy inside, these cookies offer a nostalgic twist on classic peanut butter cookies and are great for snack time or sharing with family and friends.
Ingredients
Wet Ingredients
- 1 cup brown sugar (firmly packed)
- 1 cup white sugar
- ½ cup butter (softened)
- ½ cup Crisco shortening
- 1 cup creamy peanut butter
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- ½ tsp salt
- 2 tsp baking soda
- 2 cups all-purpose flour
- 3 cups crushed Frito corn chips
Topping
- ½ cup sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready when your cookie dough is prepared.
- Cream Wet Ingredients: In a large mixing bowl, cream together the brown sugar, white sugar, softened butter, shortening, and creamy peanut butter until the mixture is smooth and fluffy. Then add the eggs and vanilla extract, mixing well to combine all the flavors.
- Mix Dry Ingredients & Combine: Sift together the salt, baking soda, and all-purpose flour. Gradually add these dry ingredients into the wet mixture, stirring gently until fully incorporated. Next, fold in the crushed Frito corn chips carefully to retain their crunch and distribute evenly throughout the dough.
- Shape & Roll Cookies: Using a medium cookie scoop, portion the dough into balls. Roll each cookie dough ball into the ½ cup sugar to coat evenly. Place the rolled cookie dough balls onto an ungreased cookie sheet, spacing them to allow for spreading. Avoid pressing them down or using a fork to flatten.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until they are golden brown around the edges but still soft in the center. Remove from oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not grease the cookie sheet; the cookies spread better on an ungreased surface.
- Rolling the dough in sugar adds a sweet crust that complements the salty Fritos.
- Be careful not to overbake to maintain a chewy center.
- Crush the Fritos finely but not to a powder to preserve texture.
- Store cookies in an airtight container to keep them fresh.
