Chocolate Trail Mix Cookies loaded with pecans, toasted coconut, mixed nuts, cranberries and dark chocolate chunks. Dare we say that these cookies are healthier than regular cookies?
Word on the street is that cookies are usually always an indulgence, so I tried to snow the system by adding a bunch of healthy (ish) ingredients.
I think it worked. I am not saying these are the new Atkins cookies, but if I can still get that buttery cookie flavor and still eat a whole bunch of nuts and cranberries…sign me up!
These could also be called kitchen sink cookies. Because if you’re like me, you must have a zillion zip lock baggies in the cupboard with leftover nuts and dried fruit from previous recipes, right? You can throw them into a cookie batter and be done.
Tell me you do, because it’ll make me feel better and slightly more organized.
These are super simple to make. Keep the butter soft and it’ll cream way easier with the sugars. Yup, sugar is plural because there’s both brown and white. Sometimes I’ll switch up white sugar for brown just because I think you end up with a better flavor.
You can use any variation of trail mix for these cookies. There’s so many available now in those bulk bins at the store so experiment, it’s literally impossible to mess up this cookie.
Easy Chocolate Trail Mix Cookies
- 1 stick Unsalted butter at room temperature 4 ops
- 1/4 cup brown sugar
- 1/2 cup reg sugar
- 1 teaspoon vanilla extract
- 1 egg beaten
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 cups mixed chocolate trail mix
Using a stand mixer beat the butter and sugars until creamy.
Add the vanilla and egg and beat until well combined.
In a separate bowl whisk together the flour and baking soda.
Add the flour to the batter on slow speed and scrape down to make sure all the flour gets incorporated.
Using a spatula, fold the trail mix through the cookie dough.
If the mixture is soft, you can let it rest in the fridge for 15-20 minutes before rolling it into small balls.
Place the cookies on a baking tray lined with parchment paper.
Bake in the oven for 15-20 minutes or until golden brown around the edges.
The cookies will firm up as they cool.