Sweet & Salty Fritos Cookies

 

2 cups flour

½ tsp. baking soda

½ tsp. salt

1 cup butter

½ cup granulated sugar

¾ cup light brown sugar

2 eggs

1 tsp. vanilla

6 oz. chocolate chunks

4 oz. toffee bits

1½ cups crushed Fritos

Preheat the oven to 375°.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a separate large bowl beat the butter and both sugars until fluffy. Add the eggs and vanilla, beating until well mixed. Slowly add the dry ingredients. Mix until just combined. Fold in the chocolate chunks, toffee bits, and crushed Fritos Original Corn Chips.

Roll the dough into 2-inch balls and place on the baking sheets, press down slightly with the palm of your hand.

Bake for 12-15 minutes.   Do not overbake.

This recipe can be found here.

Chocolate Chocolate Chip Bacon Cookies

6 slices maple-cured bacon, chopped

1½ cups white sugar

1 cup softened butter

2 eggs

2 tsp. vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

¾ tsp. baking soda

¼ tsp. salt

2 cups semi-sweet chocolate chunks

Preheat an oven to 350°.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.

Beat the sugar and butter in a large bowl until fluffy and smooth. Add vanilla.  Add eggs one at a time.

Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.

This recipe can be found here.