Chocolate Chip Trail Mix Cookies

Chocolate Chip Trail Mix Cookies bring together semisweet chocolate chips or trail mix in a straightforward cookie dough with brown sugar, vanilla, and a generous amount of mix-ins. They’re the kind of cookies that keep the center of attention on whatever chocolate chip and trail mix combination you choose.

Watch How to Make It

The dough is intentionally not smooth after mixing, and the cookies go onto the lined baking sheet in large spoonfuls without flattening. That simple detail is part of the creator’s method from start to finish.

Why You'll Love This Recipe

These cookies use a short, familiar ingredient list with all-purpose flour, butter, brown sugar, eggs, vanilla, and baking soda forming the base. Semisweet chocolate chips or trail mix are folded in at the end, so the mix-ins stay a clear part of the finished dough.

The method also keeps the mixing sequence direct. The butter and sugar are beaten until light and fluffy, the dry ingredients are added gradually, and the dough is brought together at high speed once the flour has been incorporated.

Chocolate Chip Trail Mix Cookies bake at 350 degrees until lightly browned on top. After a brief minute on the pan, they are moved to a rack to cool completely.

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Ingredients You'll Need

All-purpose flour, baking soda, and sea salt make up the dry ingredient mixture. Combine those three ingredients in a separate bowl and set the mixture aside before starting on the butter and sugar.

Room-temperature unsalted butter and packed light brown sugar are beaten together as the base of the dough. Two large eggs and vanilla extract follow, with the vanilla beaten in before the flour mixture is added.

The final edible ingredient is 1 1/2 cups of semisweet chocolate chips or trail mix. Use the chocolate chips, trail mix, or the stated combination as the fold-in for the dough.

How To Make It

Set up the ingredients in the order they are used so the dry mixture is ready when the butter and sugar have been beaten. The recipe moves from mixing to folding and baking without a chilling period.

Keep the cookie dough in large spoonfuls when portioning it onto the prepared baking sheet. The creator specifically directs not to flatten the dough before it goes into the oven.

Cooking

Heat the oven to 350 degrees and line a baking sheet with parchment paper. Place the flour, baking soda, and salt in a separate bowl, then set that bowl aside.

Add the room-temperature butter and packed light brown sugar to a stand mixer, or use a hand mixer. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.

Add the vanilla extract and beat until blended. Add the flour mixture on medium speed, mixing in just a bit at a time until all of the flour mixture has been added.

Turn the mixer to high speed and bring the dough together. The dough will not be smooth, then fold in the trail mix or semisweet chocolate chips.

Preparation

Place large spoonfuls of cookie dough onto the parchment-lined baking sheet, leaving each portion unflattened. Bake at 350 degrees for 10 to 11 minutes, until the tops are lightly browned.

The lightly browned tops are the stated finish for the bake, rather than a cue to keep baking beyond the listed range. Cool the cookies on the pan for 1 minute before transferring them to a rack.

Let the cookies cool completely on the rack. This final cooling step comes after the short pan rest and completes the creator’s process.

Serving & Variations

These cookies are built around the choice between semisweet chocolate chips and trail mix, so that fold-in is where the recipe’s two listed options meet. Either choice is added only after the dough has been brought together.

For the cleanest process, keep the dry flour mixture separate until it is called for, then add it gradually on medium speed. Once the flour is mixed in, bring the dough together on high speed as directed, even though it will not become smooth.

The cookie portions should stay as large spoonfuls on the baking sheet. Pro-tip: do not flatten those spoonfuls before baking, since the creator specifically includes that instruction as part of this method.

Wrapping Up

With brown sugar, vanilla, and a full 1 1/2 cups of chocolate chips or trail mix, these cookies keep the ingredient choices focused and the method clear. The final bake is short, followed by one minute on the pan and complete cooling on a rack. Recipe created by @TheBitchyBaker for Trust Me Try It.

Chocolate Chip Trail Mix Cookies

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Ingredients

• 2 1/2 cup all purpose flour.
• 1 heaping teaspoon of baking soda.
• 1/2 tsp sea salt.
• 8 tbsp unsalted butter, at room temperature. 1 stick
• 2 cup packed light brown sugar.
• 2 large eggs.
• 1 1/2 tsp vanilla extract.
• 1 1/2 cup semisweet chocolate chips/ trail mix.

Instructions

• Heat oven to 350 degrees and line a baking sheet with parchment paper.
• Place the flour, baking soda, and salt in a separate bowl and set aside.
• Add the butter & sugar in a stand mixer or use hand mixer on med high speed until light and fluffy (About 3 minutes).
• Add the vanilla and beat until blended.
• Add the flour mixture on medium speed just until the flour is mixed in just a bit at the time. Once all mixed in turn the mixer high and bring the dough together. It will not be smooth.
• Fold the trail mix/chocolate chips.
• Place large spoonfuls of the cookie dough onto the baking sheet. Don’t flatten them.
• Bake until lightly browned on top, 10 to 11 minutes.
• Cool the cookies on the pan for 1 minute, then transfer them to the rack to cool completely.