Peanut Butter Trail Mix Cookies
Packed with creamy peanut butter and a medley of trail mix favorites, these Peanut Butter Trail Mix Cookies are the ultimate treat for snack lovers and adventure seekers alike. Combining the perfect balance of salty and sweet, these soft and chewy cookies are loaded with mini chocolate chips, raisins, salted peanuts, dried cranberries, and sunflower seeds for a satisfying crunch and burst of flavor in every bite. Ready in just 25 minutes, this quick and easy recipe is a delightful way to energize your day, whether you’re hitting the hiking trail or simply craving a homemade dessert. Bake up a batch of these delicious, protein-packed cookies and watch them disappear—perfect for lunchboxes, mid-afternoon pick-me-ups, or sharing with friends and family!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup mini chocolate chips
- 0.25 cup raisins
- 0.25 cup salted peanuts
- 0.25 cup dried cranberries
- 0.25 cup sunflower seeds
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, then beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Using a spatula, gently fold in the mini chocolate chips, raisins, salted peanuts, dried cranberries, and sunflower seeds until evenly distributed.
Scoop dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
Gently press down on each ball with the palm of your hand to flatten slightly.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake; the cookies may look slightly underdone in the center but will continue to set as they cool.
Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
