Featured Recipe

Chewy Trail Mix Cookies

Name: Chewy Trail Mix Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 22 cookies
Ingredients: 1 cup unsalted butter softened; 1 cup almond butter (replace peanut butter); 1 cup packed light brown sugar; ½ cup granulated sugar (reduce slightly); 1 large egg; 1 large egg yolk; 3 Tbsp whole milk; 2 tsp vanilla extract; 2 cups all-purpose flour (change quantity by 10%); 1 tsp baking soda; ½ tsp kosher salt; 1¼ cups trail mix (mix of nuts, raisins, sunflower seeds, coconut flakes replace dark chocolate chunks); flaky sea salt for garnish

By Kate

Created on 20 January 2026

Trail mix cookies with a chewy hit, swapping dark chocolate for white and adding a hint of coconut flakes. Butter and almond butter blend for richer flavor. Rested dough hydrates flour for chew, gentle folding keeps air. Underbake to keep centers gooey. Baking time flexible; watch edges for golden brown cues. Versatile snack cookie that holds moisture without weighing down. Ideal for crowd-pleasers or quick treats at home.

Prep: 30 min

Cook: 8 min

Total: 38 min

Serves: 22 cookies

cookies trail mix baking snacks

Introduction

Start midway—familiar dough, elevated. Swapping peanut for almond butter adds deep nutty body, richer aroma during mixing. White chocolate out, coconut flakes in for moisture and chew contrast. Brown sugar softened a little, less granulated sugar guards against dryness. Folding the trail mix matters—too rough breaks nuts before baking. Resting dough is non-negotiable; hydrated flour transforms texture, makes cookies tender yet chewy. Underbake intentionally, catch the glance of golden edges with a gooey center. The cook’s rhythm: scrape sides, watch dough texture, and trust your eye on bake. Salt finish wakes flavors but use sparingly. Adapt easily—no perfect measuring, rely on feel and cues. Get in there, get hands messy. No guesswork, just results.

Ingredients

1 cup unsalted butter softened

1 cup almond butter (replace peanut butter)

1 cup packed light brown sugar

½ cup granulated sugar (reduce slightly)

1 large egg

1 large egg yolk

3 Tbsp whole milk

2 tsp vanilla extract

2 cups all-purpose flour (change quantity by 10%)

1 tsp baking soda

½ tsp kosher salt

1¼ cups trail mix (mix of nuts, raisins, sunflower seeds, coconut flakes replace dark chocolate chunks)

flaky sea salt for garnish

About the ingredients

Almond butter substitutes peanut butter to round out fats and add almond aroma. Coconut flakes in trail mix swap out dark chocolate chunks to lighten sweetness and bring chewiness. The sugar ratios adjusted—less granulated to prevent drying, brown sugar to retain moisture. Flour measurement varied slightly; crucial to whisk dry ingredients to prevent lumps. Milk quantity tinker for dough consistency; more liquid means softer dough but risk spreading. Resting dough hydrates gluten, essential for texture, but chilling can slow you down if needed. Baking sheets lined with parchment or Silpat keep bottoms even–skip and risk burns or sticking. Flaky sea salt isn’t just garnish; it punches the flavor, balances sweet. Always have substitutes handy: use sunflower seed butter in place of almond or peanut for nut allergies; swap coconut flakes for dried cranberries for a tart bite.

Method

Line two baking sheets with parchment or silicone mats. Avoid oily surfaces; cookies spread like crazy.

Whisk flour, baking soda, and salt in a bowl, break up lumps, set aside.

In stand mixer with paddle attachment, combine softened butter and almond butter, brown sugar, and granulated sugar. Whip on medium-high about 4-5 minutes until lighter but don’t go full fluff—look for texture to loosen, dull sheen disappears, scrape sides to incorporate evenly.

Add egg and yolk, milk, vanilla. Mix on medium low till just combined. Overmixing ruins the chew.

Add dry mix slowly. Mix only until flour disappears. Dough feels light, fluffy, and a bit airy but tacky—not sticky or runny. If too sticky, chill 10 minutes. Too dry, spoon a dash more milk.

Fold in trail mix gently with spatula. Keep big air pockets intact. Overmix crushes mix and toughens dough.

Rest dough at room temperature for 20 to 25 minutes. Hydrates flour, stabilizes gluten. Skip rest, cookies denser and might crack. You can chill if pressed for time but bring back to room temp before scooping.

Preheat oven to 350°F. Use 1.5 Tbsp scoop, yields 22 nicely sized cookies.

Space scoops on sheet 2 inches apart. Press handful of extra trail mix over each mound for crunch boost if you want.

Bake 8-10 minutes, edges light honey-gold, centers still slightly jiggly when nudged with finger. Cookies firm once cooled, soft inside. Too dark edges, dry inside. If unsure, take out early. They continue cooking on pan off heat.

While still warm and soft, gently swirl cookie round with spatula to smooth imperfections.

Cool on baking sheet 3-5 minutes then transfer to wire rack. Sprinkle flaky sea salt right after out of oven enhances flavor layers. No salt? Use kosher or omit.

Store airtight to maintain chewiness. Refrigerate if warm climate. Warm again slightly before serving to revive softness.

Substitutions worth noting: almond butter = peanut butter swaps nut profile but keep fat content similar, ensures texture remains consistent. Coconut flakes swap for chocolate chunks adds chew and subtle sweetness without overpowering.

Problem fix: dough too stiff means low moisture or aggressive flour measuring. Blend wet ingredients longer or rest more. Cookie spreading too much? Chill dough or reduce butter a tablespoon.

Tip: stirring dry ingredients separately before adding stops uneven baking and tunnels.

Know your oven. Use visual cues over time alone. Edges golden and firm but center still wobbly means done, not raw. Get familiar with your equipment’s heat zones.

Cooling on pan finishes bake. Remove too early and cookies fall apart, too late and they dry out on hot surface.

Every step matters here. Butter temp affects blend, rest hydrates, folding preserves texture. Pay attention or 2nd batch will tank.

Technique Tips

Start by lining your sheets to prevent sticking and promote even baking. Whisk dry ingredients separately; stops uneven rise and tunnels inside cookie. Creaming butter and almond butter until light but not airy breaks down sugars and aerates fat, providing structure. Scrape bowl often; ignoring this leads to lumps or inconsistent baking. Introduce eggs slowly with milk and vanilla to integrate moisture while maintaining dough cohesion; beat just enough—overmixing amplifies gluten, making cookies tough. Dry ingredients folded in to keep dough light, not paste-like. Add-ins folded in last avoids crushing nuts and overworking dough. Resting dough crucial: ensures hydration; un-rested dough spells dry, dense cookies. Baking at 350°F with close burns risk if you underprepare; rely on edges turning golden and soft centers that jiggle on nudge. Swirling with spatula post-bake shapes cookies perfectly. Cooling time dictates final texture; too fast and cookies crumble, too long and they dry out. Salt last; cold sea salt flakes don’t dissolve and burst flavor subtly with each bite. Trust visual and tactile cues over timers; every oven is different.

Chef's Notes

💡 Start with room temp butter, almond butter blends well. Whip together till lighter, avoid airy texture. Scrape bowl often. Keeps it even.
💡 Eggs slow add - mix till just combined; moisture matters. Overmixing ruins the chewy factor. Dough texture key, light yet tacky, not runny.
💡 Resting the dough essential for chewiness. Skip this? Cookies dense. Too soft? Chill briefly, bring back to temp before baking.
💡 Watch your oven heat zones; each behaves differently. Look for visual cues. Edges honey-golden, centers slightly jiggly. Know when to pull.
💡 Flaky sea salt, sprinkle after baking for flavor boost. No sea salt? Kosher salt works. Just don't forget. Add before cooling. Simple.