Super soft and chewy chocolate cookies, packed with lots of salty/sweet crunchy goodness from trail mix and extra chocolate chips!
I have to admit, I never, ever buy trail mix! I really hope I’m not the only one out there who does this, but whenever I buy trail mix, I always pick out 2 things: the chocolate, and the cashews.
And then I leave the rest to sadly sit untouched for months on end in the pantry! Honestly, in my mind, what trail mix really needs, is just a lot more chocolate!
And that’s exactly the thought that sparked the idea for the creation of these cookies, and boy, was it ever a good idea!
Chewy-soft chocolate cookies, baked to perfection, stuffed with your favorite trail mix, plus even more chocolate! The perfect ratio of chocolate to trail mix. 😉 You can use your favorite type of trail mix from the store in these, or you can just make your own by throwing together your favorite nuts, raisins, dried fruit, chocolate pieces, seeds, etc. Like I said, I don’t keep trail mix on hand, so I just filled up a 1-cup measuring cup with a combo of peanuts, white chocolate chips, almonds, dried cranberries, chocolate chunks, and cashews. That’s what I had on hand, so that’s what I used! Feel free to use whatever you like best here!
Also, like pretty much every other cookie recipe on Sunny Side Ups, I made this recipe to taste/feel/smell/turn out just the same, whether you want to make this the traditional way using regular, wheat-containing All-Purpose Flour, or the gluten free way by using Better Batter Gluten Free Flour. Better Batter is the very very best gluten free flour blend I have ever used, as far as making cookies turn out just like their gluten-containing counterparts. The frustrating part about baking gluten free (which I’ve learned from many baking fails over the past few years), is that every single brand of “all-purpose gf flour” is totally unique, making baked goods turn out very differently with each different flour type. Better Batter is fantastic, if your goal is to make your cookies taste and look the same as how they do when made with regular, wheat-containing flour (Vitacost or Amazon are awesome places to find it).
If you’re a chocolate-lover AND a salty/sweet lover, like I am, then oh my lanta these cookies will be your new best friend after just one bite! And they have 100% convinced me that keeping trail mix on hand is a fantastic idea—just so I always have some around to make these cookies with!!
- 1 cup All-Purpose Flour OR Better Batter Gluten Free Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Cinnamon
- Pinch salt
- ½ cup Butter (1 stick), softened to room temperature
- ½ cup Dark Brown Sugar
- ½ cup Granulated Sugar
- 1 Large Egg
- 1 ½ teaspoons Vanilla Extract
- 1 Tablespoon Milk (Any variety works well)
- ⅓ cup Semi-Sweet Chocolate Chips
- 1 cup Trail Mix*
- In a large mixing bowl, whisk to combine Flour, Cocoa Powder, Baking Soda, Cinnamon, and Salt. Set aside.
- In another large mixing bowl, using an electric hand mixer, cream together room temperature Butter, Dark Brown Sugar and Granulated Sugar, about 1-2 minutes. Add Egg and Vanilla Extract, and beat well to combine, about 1 minute.
- Pour dry ingredients into the bowl of wet ingredients, and stir by hand, using a large spoon or rubber scraper, until just combined. Dough will be fairly thick. Stir in Milk. Fold in Chocolate chips and Trail Mix.
- Cover bowl tightly with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
- When ready to bake, remove dough from refrigerator. Preheat oven to 350 degrees F. Prepare 2 large baking sheets by lining with parchment paper.
- Working quickly, roll spoonfuls (about 2-3 tablespoons) of dough into balls, and place onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set. Centers may look slightly underbaked, and this is what you want! Press more trail mix pieces/ chocolate chips into the tops of cookies, if desired. Allow cookies to cool on the baking sheet for about 10 minutes, before removing to cool completely on a wire rack.
- Store cookies in a tightly sealed container at room temperature for up to a week, or freeze in a ziplock freezer bag for up to 3 months.
- Makes 16-20 cookies.
Other Salty/Sweet Loves in my life:
*This post may contain affiliate links
*I link my posts to These Link Parties