A favorite snack turned into cookie form, these Trail Mix Cookies take chocolate chip cookies and add M&M’s, peanuts and raisins for a fun and tasty twist!
A TWIST ON TRAIL MIX
These Trail Mix Cookies are some of my favorite cookies. They are great as a treat and a snack. You take store-bought cookie dough and add some ingredients and it turns into a whole new cookie. I love the ability to build recipes off of basic cookie doughs and turn them into other flavors. It is time-saving, super easy and the end result is so tasty. The add-ins are some of my favorite trail mix flavors but this recipe is very customizable to your favorites! If you want to change up your same old cookie routine, then you have to make this Trail Mix Cookie recipe.
FREQUENTLY ASKED QUESTIONS:
No, if you want to make your own chocolate chip cookie dough at home and just add the mix-ins that is perfectly fine!
Absolutely, if you want to use a sugar cookie dough, peanut butter cookie dough or a chocolate cookie dough – all of those work here.
Yes! These can easily be doubled especially if you are using the refrigerated cookie dough.
There are so many options. Some of our favorites include: coconut, peanut butter chips, dried fruit, nuts, crushed pretzels and more. With the current mix-ins we have a total of 1 1/2 cups but you do not want to go over 2 cups because the cookies might not be able to withstand too many add-ins.
These can be stored in an airtight container where they will keep for up to 4-5 days. These can also be frozen. Place in a freezer container or freezer-safe bag and they will keep for up to 3 months. Let defrost on your countertop until thawed and enjoy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated chocolate chip cookie dough
- salted dry roasted peanuts
HOW TO MAKE TRAIL MIX COOKIES:
Preheat the oven to 350°F and line a baking sheet with parchment paper or spray with nonstick cooking spray and set aside. In a large mixing bowl add cookie dough, M&M’s, peanuts, and raisins.
With a rubber spatula (or with clean hands) mix together until combined.
Using a medium cookie scoop, portion out cookie dough.
Place cookie dough on the prepared baking sheet leaving about 2 inches between each cookie.
Bake for 10-12 minutes until the edges begin to turn a golden brown. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire cooling rack.
CRAVING MORE RECIPES?
Trail Mix Cookies
- 16 ounces refrigerated chocolate chip cookie dough
- ½ cup M&M’s
- ½ cup salted dry roasted peanuts
- ½ raisins
- Preheat the oven to 350°F and line a baking sheet with parchment paper (or spray with nonstick cooking spray) and set aside.
- In a large mixing bowl, add cookie dough, M&M’s, peanuts, and raisins.
- With a rubber spatula (or with clean hands) mix together until combined.
- Using a medium cookie scoop, portion out cookie dough.
- Place cookie dough on the prepared baking sheet leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until the edges begin to turn a golden brown.
- Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire cooling rack.
- You can use other cookie doughs such as sugar or chocolate.
- Add in whatever mix-ins you like, see my tips above.
- You can make your own cookie dough if you’d like.
- These can be frozen, see above on how to do that.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.