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Sweet and Salty Trail Mix Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 123 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 46 minutes
  • Yield: 22 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Sweet and Salty Trail Mix Cookies combine the hearty texture of oats and trail mix with the perfect balance of sweet and salty flavors for a delightful treat that’s soft, chewy, and irresistible.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/3 cups all-purpose flour, spooned and leveled
  • 1 cup quick oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup creamy peanut butter (such as Skippy or Jif — avoid natural peanut butter)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon whole milk
  • 2 teaspoons vanilla extract

Add-ins

  • 2 cups trail mix (Mountain Trail Mix or your favorite blend)
  • Flaky sea salt, for finishing

Instructions

  1. Prepare Baking Sheets Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Mix Dry Ingredients In a medium bowl, whisk together flour, oats, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars In a stand mixer fitted with the paddle attachment, beat butter, peanut butter, brown sugar, and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
  4. Add Wet Ingredients Mix in the egg, egg yolk, milk, and vanilla extract. Beat again until smooth and fully combined, scraping the sides of the bowl as necessary.
  5. Combine Wet and Dry Mixtures Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until combined — the dough should be soft and slightly airy, not sticky.
  6. Fold in Trail Mix Gently fold in the trail mix using a spatula, being careful not to overmix.
  7. Rest the Dough Let the dough rest for 20 minutes at room temperature (or refrigerate briefly). This allows the flour to hydrate and ensures soft, chewy cookies.
  8. Preheat the Oven While the dough rests, preheat your oven to 350°F (175°C).
  9. Scoop and Shape Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets (you should get about 22–24 cookies). If desired, press a few extra trail mix pieces on top for a bakery-style look.
  10. Bake Bake for 9–11 minutes, until the edges are lightly golden but the centers still look slightly soft. (They’ll continue to bake on the sheet after removal.)
  11. Cool and Finish Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Notes

  • Resting the dough for 20 minutes allows the flour to hydrate and results in soft, chewy cookies.
  • Pressing extra trail mix pieces on top before baking gives the cookies a bakery-style look.
  • Use creamy peanut butter like Skippy or Jif; avoid natural peanut butter as it can affect texture.

Find it online: https://yumrecipesfood.com/sweet-and-salty-trail-mix-cookies-recipe/