Soft and chewy trail mix cookies full of all of your yummy trail mix favorites – a delicious cookie that will keep you coming back for more!
One of my favorite, yummy snacks to eat are chocolate chip cookies.
But in some cases, chocolate makes me feel sooooo guilty 🙃 In which case, bust out the trail mix! Trail mix isn’t the epitome of “health” (right??) but it is definitely filling and great for instant energy.
These cookies combine the deliciousness of a soft and chewy treat with sweet and salty trail mix for a cookie that’s out of this world DELICIOUS.
Did I say yummy? They are so good you’ll be back for another, and another….
How to make the BEST Soft & Chewy Trail Mix Cookies
Here are some tips to help you make these cookies the very best cookies you’ve ever had.
- Chilling the dough is critical! Cold dough results in thicker, slower spreading cookies. If you don’t chill the dough for at least 2-3 hours (if not overnight), they will spread like a massive puddle and turn out super thin and crispy. You don’t want that!
- Scoop the cookies extra tall. That means piling on the dough so they are super tall (almost like a column) versus round. This will allow the cookies to bake thicker instead of spreading thin. You’ll want to use 2-3 Tbsp of dough per cookie for a larger sized cookie.
- Use room temperature eggs. Room temperature eggs blend better with the other ingredients, helping the dough rise in a greater fashion. If you are in a rush, and your eggs are not room temperature, fill a cup with warm water and drop the whole egg (still in its shell) within the glass for 5-6 minutes.
If the dough is crumbly when you remove it from the refrigerator, simply roll the dough between your hands to “stick” it together. It will pull together from the warmth of your hands.
Tools I used in this recipe
I’ve tested so many baking tools in my quest to make amazing cookies, and these are the tools that I use and rely on the most. You can use these tools to make any of the cookie recipes that follow below:
- silicone baking mat
- cooling rack
- medium size cookie scoop
- baking sheet
More yummy recipes:
- Bailey’s Irish cream Chocolate Chip Cookies
- Spring Cake Mix Cookies
- Hatch Chile Chocolate Chip Cookies
- Mickey Mouse Churro Cookies
- Apricot Pinwheel Cookies
- Best Cut-Out Sugar Cookies (that hold their shape!)
- Chocolate Scotcheroos
Have you ever considered making cookies with your favorite trail mix? If not, give them a try – they are absolutely yummy and totally addictive!
If you do happen to try these, please leave a comment, and rate the recipe!
Soft and Chewy Trail Mix Cookies
Ingredients
- 3/4 C unsalted butter melted and cooled 5 minutes*
- 2 tsp vanilla extract
- 1 large egg + 1 yolk room temperature
- 3/4 C brown sugar
- 1/2 C granulated sugar
- 1.5 tsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 2.25 C all purpose flour spooned and leveled
- 1.25 C trail mix
Instructions
- Preheat oven to 350 degrees F. Prepare your baking sheet with a baking mat and set aside.
- In a medium bowl, whisk the butter, vanilla, whole egg and egg yolk until light and fluffy. tg
- Add in sugar and whisk until no lumps remain.
- Mix in flour, cornstarch, baking soda and salt, just until combined. Gently fold in trail mix and incorporate evenly. The dough will be soft, thick and appear somewhat greasy.
- Cover the mixing bowl with Saran Wrap. Place in the refrigerator for a 2-3 hours, or overnight if possible. Remove from the refrigerator at least 10 minutes before baking.
- Preheat oven to 350 degrees F. Prepare 2 cookie sheets with a silicone baking mat and set aside.
- Using an cookie scoop, scoop cookies 2-3 Tbsp in size. Best to shape the cookies taller versus wider, as it will help create thick, chewy cookies. Please cookies several inches apart on your cookie sheet.
- Bake cookies 12 minutes, until edges start to brown. Remove from oven and allow to cool (cookies will continue to finish cooking once removed from the oven).
- After ten minutes, transfer cookies to a wire rack to finish cooling. Cookies stay fresh covered at room temperature for up to 1 week after baking
