Description
Deliciously soft and chewy Trail Mix Cookies packed with peanut butter, oats, chocolate chips, M&M’s, roasted peanuts, and chopped almonds. These cookies combine the best of a classic peanut butter cookie with the added texture and flavor of your favorite trail mix ingredients. Slightly sweetened with brown sugar and honey, they are perfect for snacking or as a special treat.
Ingredients
Scale
Wet Ingredients
- 6 tbsp (84g) unsalted butter, at room temperature
- ⅓ cup (80ml) smooth regular peanut butter
- ⅔ cup (145g) packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 tablespoon (15ml) honey
Dry Ingredients
- 1 cup (142g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (75g) rolled oats
Trail Mix Add-ins
- ½ cup (85g) dark chocolate chips
- ⅓ cup (70g) M&M’s or other candy-coated chocolates (plus extra for topping)
- ⅓ cup (45g) roasted peanuts
- ¼ cup (30g) chopped almonds
Instructions
- Cream Butter, Peanut Butter and Sugar: In a large bowl, combine the soft butter, peanut butter, and brown sugar. Using a spatula, mix together with the creaming method until the mixture is evenly blended, smooth, and slightly fluffy, resembling fluffy wet sand.
- Add Egg, Vanilla and Honey: Mix in the egg and vanilla extract until well incorporated. Then add the honey and blend it all together.
- Add Oats and Dry Ingredients: Mix in the rolled oats. Sprinkle the flour evenly over the batter, then add baking soda, baking powder, and salt. Carefully mix the dry ingredients into the batter, folding gently until mostly combined.
- Fold in Trail Mix Ingredients: Add the dark chocolate chips, M&M’s, roasted peanuts, and chopped almonds. Fold these in evenly throughout the dough.
- Refrigerate Dough: Cover the dough with plastic wrap directly on its surface and refrigerate for 30 minutes to firm up while you preheat the oven.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
- Portion Dough: Use a 1.35-oz cookie scoop to portion dough onto prepared baking sheets, spacing each cookie at least 2 inches apart. Press a few extra chocolate chips or candies on top if desired.
- Bake Cookies: Bake for 11-13 minutes until cookies are evenly browned on the bottom, lightly golden on top and edges, but still slightly soft in the center. Do not underbake to avoid overly soft centers.
- Cool Cookies: Let the cookies cool for 3 minutes on the baking sheets, then transfer them to a wire rack to cool completely, allowing them to set properly.
Notes
- These cookies are soft and chewy with a delightful mix of sweet and salty trail mix ingredients.
- You can customize the trail mix additions by substituting some of the chocolate with raisins or other dried fruits.
- Make sure not to underbake the cookies; they will firm up as they cool but should still feel slightly soft upon removal from the oven.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie (approx. 37g)
- Calories: 190 kcal
- Sugar: 13 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
