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.
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.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (1 stick + half stick), room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- 1 large egg, room temperature
- 1½ -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; flower, 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 1½ 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.