Don’t think Cheetos have any business in desserts? These slightly salty Cheetos Chocolate Chip cookies have a hidden depth of flavor that will have you thinking otherwise.
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If potato chips can go in chocolate chip cookies, why not Cheetos? At the end of the day, they both add that extra salty factor which is perfect for those of us who already love a good post-oven salt sprinkle. This just comes with a little cheesy factor as well.
To be honest, you really aren’t going to take a bite of these and think, wow there are Cheetos in this! In fact other than he occasional orange fleck you may not notice at all as the flavor is more subtle, a bit umami.
To prove it, I brought these cookies into work to prove my Cheetos-in-dessert-doubting coworkers wrong after they judged me for wanting to try the Cheetos x Milk Bar Birthday Cake. Sure enough none of them could figure it out without huge hints. They all knew something was different, but could not pinpoint the flavor.
Maybe that makes these seem less worthy of their name, but I think crushing up approximately 2 cups of Cheetos (which reduces to 1/2 cup) and stirring it into cookie dough is pretty significant.
The only question that remains is, what will I make next with Cheetos??
Two years ago: Peanut Butter S’mores Quesadilla
Four years ago: Pumpkin Butter Cupcakes with Brown Sugar Frosting
Seven years ago: Weekly Meal Plan #31
Eight years ago: No-Bake Apple Cheesecake Pie
Nine years ago: Amaretto Spiced Apple Cider
Ten years ago: Stuffed Red Velvet Truffles
Eleven years ago: Homemade Yellow Cake Mix
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1/2 cup crushed crunchy Cheetos
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 2 cups semisweet chocolate chips
- Sift together the flour, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
- Roll 1/4 cup of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results (I’ve refrigerated for up to a week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
* You can also use 2 tablespoons and cook them 2-4 minutes less (will yield more, obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.