Trail Mix Cookies

Sometimes I think Trail Mix gets a bad rap. It can seem boring, healthy, and not very interesting. But, I think that is far from the truth! When I created this Trail Mix Cookie recipe I thought it would just sell like hot cakes, but it did not. We all love these cookies at the bakery, but it seems they didn't register with customers. And I am still trying to figure out why! These cookies have everything you could want, they're a soft and chewy chocolate chip cookie base with added things to create more sweetness, saltiness, and crunch!


So, I am sharing them here in hopes that there are other trail mix lovers out there. You can swap out the cranberries for raisins or dried blueberries. And you can change the peanuts to almonds, pecans, or walnuts. These cookies are perfect for hitting the trail, or when you want something sweet and salty.





Trail Mix Cookies

Makes 24


Dough

1 stick (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


Topping

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.

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