Trail Mix Cookies are a sweet and salty cookie fix! Grab the recipe below.
Recipe by Mimi Council.
Trail Mix Cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic dark brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
57 grams (1/4 cup) organic semi sweet chocolate chips
71 grams (1/3 cup) all natural chocolate drops (we like to use Sun Drops)
57 grams (scant 1/2 cup) organic dried cranberries
57 grams (1/3 cup) organic roasted & salted peanuts
14 grams (1 teaspoon) organic sugar
14 grams (1 teaspoon) fine sea salt
Method Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add butter, sugar, dark brown sugar, and vanilla extract. Mix on low until all ingredients are combined. Add in the eggs, mix on low until combined.
In a separate bowl, whisk together flour, baking soda, and sea salt. Then add to butter mixture and mix on low until combined. Add the chocolate chips, chocolate drops, cranberries and peanuts. Mix just until combined.
Using your hands, form the cookie dough into 24 balls and place on prepared cookie sheets. Flatten them so they are about a 2-inch disk. Space them at least 1 inch apart on the prepared cookie sheets, they will spread a little when baking.
To make the topping: In a small dish mix together the cane sugar and sea salt. Set aside.
Bake cookies for 11 minutes, or until golden brown. Sprinkle the topping on top immediately after coming out of the oven.
Store cookies in an airtight container for up to 7 days.
Gluten Free - Replace the organic flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude - Bake at 375°F for 8 minutes or until golden brown.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!