Description
Deliciously soft and chewy Trail Mix Cookies packed with peanut butter, oats, chocolate chips, M&M’s, almonds, and roasted peanuts.
Ingredients
Scale
- 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
- 1 cup (142g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (75g) rolled oats
- 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
- In a large bowl, combine the softened unsalted butter, smooth peanut butter, and packed light brown sugar. Use a spatula to blend these ingredients together by the creaming method until the mixture is smooth, evenly blended, and slightly fluffy, resembling wet sand.
- Mix in the large egg and pure vanilla extract until fully incorporated. Then add the honey and mix thoroughly to combine all wet ingredients evenly.
- Stir in the rolled oats. Sprinkle the all-purpose flour evenly over the batter, then add the baking soda, baking powder, and salt on top. Gently mix the dry ingredients into the batter with a spatula to roughly blend raising agents, then fold everything together until mostly combined.
- Fold in the dark chocolate chips, M&M’s, roasted peanuts, and chopped almonds until they are evenly distributed throughout the cookie dough.
- Cover the surface of the dough directly with plastic wrap and refrigerate it for 30 minutes while preheating the oven. This step helps the dough firm up for easier handling and better texture.
- Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking.
- Using a 1.35-ounce cookie scoop, portion dough balls onto the prepared cookie sheets, spacing them at least 2 inches apart to allow for spreading. Press a few extra chocolate chips and candy-coated chocolates on top of each dough ball for a decorative finish.
- Bake the cookies for 11-13 minutes until they are evenly browned on the bottom, lightly golden on the top and edges, but still slightly soft in the center. Avoid underbaking as this can make them too soft.
- Let the cookies cool on the baking sheets for 3 minutes to set, then transfer them individually to a wire rack to cool completely. This ensures a perfect chewy texture.
Notes
- These cookies are great for snacking or as a treat.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg