Peanut Butter Frito Cookies are crunchy from the Fritos, chewy from the peanut butter coating, and the perfect balance of sweet and salty! Once you try them, you won’t want Fritos any other way!
Beyond Peanut Butter Frito Cookies, I also love whipping up other no-bake treats like No Bake Peanut Butter Blossoms, and Peanut Butter Popcorn!
Why you’ll love this recipe:
Let me introduce you to your new favorite way to eat Fritos! Imagine your favorite peanut butter cornflake cookie with a twist! Swapping cornflakes for Frito corn chips adds the perfect salty addition to your favorite no-bake cookies. Once you try these, you’ll make them over and over again. Bet you’ll even be asked for the recipe!
If you’re looking for a quick and absolutely mouthwatering treat, my peanut butter Frito cookies will be your new go-to! This no-bake dessert combines the salty crunch of Fritos corn chips with a rich, sweet peanut butter coating that is simply irresistible.
I know, a dessert made with corn chips? I doubted too, but let me say, I’m a believer and you will be, too! Frito cookies are the ultimate combo of sweet and salty, not to mention with only 4 ingredients, they’re a cinch to make!
Ingredients you’ll need:
- Fritos
- Light corn syrup
- Granulated sugar
- Creamy peanut butter
In a hurry and need a quick and easy treat? No-bake cookies with Fritos and peanut butter are one of the easiest cookies you can make. It takes just about 10 minutes to make them, and then the hard part is waiting for them to cool down and set before you dig in!
These cookies are sweet and salty with the perfect amount of peanut butter. The crunchy corn chips are wrapped in a chewy peanut butter nougat to give these easy Frito cookies the best chewy, crunchy texture in every bite.
I admit that when I think of Frito chips, dessert isn’t the first thing to come to my mind. However, once you try them, you’ll want to make them again and again!
How to make the best Peanut Butter Frito Cookies:
- Line a baking sheet with parchment paper or a silicone baking mat and pour your Fritos into a large mixing bowl. Set aside for later.
- In a medium saucepan, combine light corn syrup, sugar, and peanut butter.
- Stir continuously over medium heat for 5 minutes or until the mixture is melted and pourable but not boiling.
- Quickly pour the peanut butter mixture into your bowl of Fritos and stir to coat the Fritos evenly.
- Scoop the mixture into 2-inch mounds on your prepared baking sheet, then let the cookies cool before enjoying!
No bake Peanut Butter Frito Cookies are a simple, delicious, no bake treat that everyone is going to love. Little clusters of ooey, gooey peanut buttery Frito goodness are perfect for hot summer days when you don’t want to turn your oven on. Simple, delicious and highly addicting!
Sweet and salty in all the right ways. Chewy and crunchy as any good cookie should be. This recipe is a keeper! Peanut butter Frito candy is perfect for potlucks, cookie swaps, dessert tables, or to give as a gift!
These cookies are easily customizable too – add in some chocolate chips or drizzle with melted chocolate for an extra indulgent twist or some holiday sprinkles for a festive flair. Whip up a batch of these cookies in no time and enjoy a delicious treat without the fuss.
My top tips:
- FRITOS: Fritos are the salty, crunchy base of this treat. If you don’t have Fritos, you could use any corn chip, but Fritos really do work best.
- PEANUT BUTTER: Make sure you use a regular no-stir peanut butter for this recipe. I don’t suggest using natural peanut butter in most baking and candy recipes. Since the oil is not blended in, there’s a potential that that oil can make the cookies greasy.
- MELTING: It’s important that you’re continuously stirring the sugar, corn syrup, and peanut butter mixture to prevent any burning. Do not bring this mixture to a boil, you just want it to be melted and pourable. If you let it cook too long your peanut butter topping will be hard rather than chewy
- WORKING QUICKLY: Once your peanut butter mixture is melted and smooth, you’ll need to move quickly to coat the Fritos before the mixture begins to cool and set up. I like using a rubber spatula to mix, as this avoids crushing the Fritos too much.
- SCOOPING: No need to squeeze the mixture together when scooping these cookies into mounds, just lightly pack it into your triggered cookie scoop until you get the correct shape. This keeps the cookies chewy and prevents them from becoming hard.
- COOLING: Let the cookies cool at room temperature before enjoying to ensure they hold their shape. I do not recommend transferring them to the fridge to cool as they will become too hard
- STORING: Transfer any leftover cookies to an airtight container and keep at room temperature for 3 days.
Looking for more sweet and salty treats? Check these out!
- Peanut Butter Buckeye Pretzels
- Cookie Dough Ritz Crackers
- Snickers Cookies
- Samoa Pretzel Bites
- Churro Bugles
- Salted Caramel Pretzel Bark
- Rolo Ritz Cookies
- Marshmallow Caramel Popcorn
- Potato Chip Candy Clusters
Peanut Butter Frito Cookies
Equipment
Ingredients
- 1 (9.25 oz) bag Fritos
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and pour your Fritos into a large mixing bowl. Set aside for later.
- In a medium saucepan, combine light corn syrup, sugar, and peanut butter.
- Stir continuously over medium heat for 5 minutes or until the mixture is melted and pourable but not boiling.
- Quickly pour the peanut butter mixture into your bowl of Fritos and stir to coat the Fritos evenly.
- Scoop the mixture into 2-inch mounds on your prepared baking sheet, then let the cookies cool before enjoying!
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