Peanut Butter Frito Cookies

A unique and delightful combination of creamy peanut butter and crunchy Fritos, these cookies are sweet, salty, and utterly addictive.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Main Ingredients

1 bag Fritos (9.25 oz) Use original Frito corn chips.
1 cup light corn syrup Adds sweetness and binds the mixture.
1 cup granulated sugar Fine white sugar works best for texture.
1 cup creamy peanut butter Good-quality peanut butter like Jif or Skippy recommended.

Preparation

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Pour the bag of Fritos into a large mixing bowl and set aside.
In a medium saucepan, combine light corn syrup, granulated sugar, and creamy peanut butter.
Stir continuously over medium heat for about 5 minutes until the mixture is melt and pourable but not boiling.
Quickly pour the warm peanut butter mixture over the Fritos and stir gently to coat.
Using a large cookie scoop, form mounds of the mixture on the prepared baking sheet, about 2 inches apart.
Let cookies cool completely before enjoying or refrigerate for a quick cool down.

Store cookies in an airtight container for 5-7 days at room temperature, or freeze for up to 3 months. Experiment with toppings for variety.