Soft and Chewy Trail Mix Cookies
Soft and chewy trail mix cookies full of all of your yummy trail mix favorites - baked to perfection, a delicious and filling cookie that will keep you coming back for more!
Servings: 16 cookies
Ingredients
- 3/4 C unsalted butter melted and cooled 5 minutes*
- 2 tsp vanilla extract
- 1 large egg + 1 yolk room temperature
- 3/4 C brown sugar
- 1/2 C granulated sugar
- 1.5 tsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 2.25 C all purpose flour spooned and leveled
- 1.25 C trail mix
Instructions
- Preheat oven to 350 degrees F. Prepare your baking sheet with a baking mat and set aside.
- In a medium bowl, whisk the butter, vanilla, whole egg and egg yolk until light and fluffy. tg
- Add in sugar and whisk until no lumps remain.
- Mix in flour, cornstarch, baking soda and salt, just until combined. Gently fold in trail mix and incorporate evenly. The dough will be soft, thick and appear somewhat greasy.
- Cover the mixing bowl with Saran Wrap. Place in the refrigerator for a 2-3 hours, or overnight if possible. Remove from the refrigerator at least 10 minutes before baking.
- Preheat oven to 350 degrees F. Prepare 2 cookie sheets with a silicone baking mat and set aside.
- Using an cookie scoop, scoop cookies 2-3 Tbsp in size. Best to shape the cookies taller versus wider, as it will help create thick, chewy cookies. Please cookies several inches apart on your cookie sheet.
- Bake cookies 12 minutes, until edges start to brown. Remove from oven and allow to cool (cookies will continue to finish cooking once removed from the oven).
- After ten minutes, transfer cookies to a wire rack to finish cooling. Cookies stay fresh covered at room temperature for up to 1 week after baking