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
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
14 grams (1 teaspoon) organic sugar
14 grams (1 teaspoon) fine sea salt
Method Preheat 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, scrape the sides of bowl and mix again until combined.
In a separate bowl, whisk together flour, baking soda & 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, start forming your cookie dough balls. When “balling” the cookies, you want your cookie dough balls to be about 2 inches in diameter and look like a round disk. Space them at least 1 inch apart on the prepared cookie sheets, they will spread a little when baking.
Bake cookies for 11 minutes.
Mix the sugar & sea salt together in a small bowl, set aside.
When cookies come out of oven, sprinkle them with the sugar & sea salt mixture.
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.