Double Chocolate Trail Mix Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16-20
 
Super soft and chewy chocolate cookies, packed with lots of salty/sweet crunchy goodness from trail mix and extra chocolate chips!
Ingredients
  • 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*
Instructions
  1. In a large mixing bowl, whisk to combine Flour, Cocoa Powder, Baking Soda, Cinnamon, and Salt. Set aside.
  2. 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.
  3. 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.
  4. Cover bowl tightly with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
  5. When ready to bake, remove dough from refrigerator. Preheat oven to 350 degrees F. Prepare 2 large baking sheets by lining with parchment paper.
  6. Working quickly, roll spoonfuls (about 2-3 tablespoons) of dough into balls, and place onto prepared baking sheets.
  7. 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.
  8. 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.
  9. Makes 16-20 cookies.
Notes
*Use your favorite Trail Mix, or make your own by mixing together your favorite nuts, dried fruits, chocolate chips, m&m’s, seeds, etc. The mixture I used for the cookies in the picture was a combination of peanuts, cashews, almonds, dried cranberries, white chocolate chips, and semi-sweet chocolate chips.
Recipe by SunnySideUps | Living Life Sunny Side Ups at http://sunnysideups.org/double-chocolate-trail-mix-cookies/