Trail Mix Cookies
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Creating cookie recipes might be my favorite thing to do.
For many obvious reasons, but two stick out to me the most. Number one, I love cookies. I am definitely one of those people that stop just to get a cookie. I treat them as a snack versus a treat…in moderation obviously.
The second reason I love creating cookies is the versatility. The options are endless when it comes to cookies – chocolate, peanut butter, cranberry, mint…or TRAIL MIX COOKIES.
We are huge fans of trail mix in our house – it sits on our kitchen counter waiting for us to scoop a handful or two each and every day. I was looking at the jar one day, and I thought to myself, I want to trail mix but in a cookie.
So I did. muuuahahaha!
You can use whatever trail mix you fancy. In this case I used Archer Farms Monster mix from Target. I highly suggest it for these cookies – the mix just works…nuts, m&m’s, butterscotch chips, chocolate chips and raisins make a mean cookie.
These kind of remind me a monster cookie, but there is no oatmeal or peanut butter in the actual dough. The dough is a basic cookie dough…a chewy kind of dough. I didn’t want these to be crispy as there was a lot of texture going on already…so careful not to over bake (see recipe below) otherwise the cookie will be a bit crispy.
But still delicious!
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- 2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 stick + half stick), room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg, room temperature
- 1 1/2 -2 cups trail mix (I used Archer Farms® Monster Trail Mix from Target)
- When you’re ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick mat.
- In a medium bowl, stir together dry ingredients; flour, cornstarch, baking soda, and salt; set aside.
- Next, cream together butter, brown sugar and granulated sugar until light and fluffy. Add egg and vanilla and cream until combined, scraping sides of bowl as necessary.
- With mixer on low-speed, slowly add the bowl of dry ingredients until just combined (do not over-mix). Stir in trail mix. Refrigerate dough for at least 30 minutes – place in freezer for faster chilling.
- Measure about 1 1/2 tablespoons dough and drop on a cookies sheet. Bake for 8-10 minutes – check cookies at 8 minutes if they need longer continue to bake. Careful not to over-bake as you want these to be chewy and soft, not crispy. Cool on cookie sheet for 2 minutes before transferring to cooling rack.
Great cookie base! I was gifted a bag of this particular trail mix and Googled cookie recipes that used it. Yours makes a perfectly chewy one. Thanks for sharing!
In the recipe it says 3/4 cup butter but then says 1 and a half sticks. How much butter do I use ?
Hi Mary! 3/4 cup butter is 1 1/2 sticks. 1 stick of butter is 1/2 cup. 🙂
These are more like little cakes than cookies but they look cute
How would this work in a 9×13 pan?
Hi Kelly! Just grease the pan and press the cookie dough down. Bake anywhere form 10-20 minutes probably. Just check at 10 and go from there. Just don’t over bake otherwise they will be hard and not chewy. If it doesn’t seem like enough dough, I would use a 9×9 pan instead.
I have a question! Do you think I could use the peanut butter lovers trail mix from Target?
yes, you can use whatever trail mix you like!
OMG cute cookies!
Thank you!