I love this recipe because it brings together everything I want in a cookie—rich buttery dough, a hint of vanilla, and plenty of mix-ins for texture. The nuts add crunch, the chocolate chips give sweetness, and the sprinkles make them look cheerful and inviting. I also love that they bake perfectly golden every time and make enough to share with friends and family.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup butter, softened 1 cup brown sugar 1 cup sugar 2 eggs 2 teaspoons vanilla 2/3 cup mixed nuts, coarsely chopped 3/4 cup semi-sweet chocolate chips Sprinkles, as desired
Directions
I start by preheating my oven to 350°F (180°C) and lining baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt, then set it aside.
In the bowl of my stand mixer, I cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
I add the eggs one at a time, followed by the vanilla, beating until the mixture is smooth and creamy.
I gradually mix in the dry ingredients until just combined, then fold in the chopped nuts and chocolate chips using a spatula.
I scoop the dough into 3-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
I gently press each cookie dough ball down with my fingertips, then add sprinkles on top for a festive finish.
I bake the cookies for 10–12 minutes, or until they’re lightly golden around the edges but still soft in the center.
I let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 24 cookies. It takes 10 minutes to prepare, 40 minutes to bake in batches, and about 50 minutes total from start to finish.
Variations
I sometimes swap the mixed nuts for pecans, almonds, or walnuts depending on what I have. For a different flavor, I use white or dark chocolate chips instead of semi-sweet. I also love adding dried cranberries or raisins for extra chewiness. When I want something more festive, I use red and green sprinkles or candy-coated chocolates.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container—it helps maintain moisture. If I want them warm again, I reheat a few cookies in the microwave for about 10 seconds.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough up to 2 days ahead and keep it covered in the fridge.
Can I freeze the cookie dough?
Absolutely! I freeze the portioned dough balls and bake them straight from frozen, adding an extra minute to the bake time.
What kind of nuts work best?
I like using a mix of almonds, cashews, peanuts, and pecans for different textures.
Can I make them smaller or larger?
Yes, I adjust the size of the dough balls and change the baking time accordingly—smaller cookies take 8–9 minutes, larger ones 12–14.
How do I get perfectly round cookies?
I use a cookie scoop to portion the dough evenly and gently shape the cookies after baking while they’re still warm.
Can I use margarine instead of butter?
I prefer real butter for flavor, but margarine works if I’m after a lighter texture.
How do I make them extra chewy?
I slightly underbake them by a minute or two and let them finish setting on the tray.
Can I add dried fruit?
Yes, I sometimes mix in dried cranberries, apricots, or raisins for extra flavor.
Can I use whole wheat flour?
Yes, but the cookies will be denser; I usually replace half of the flour with whole wheat for balance.
How do I keep the cookies from spreading too much?
I chill the dough for 15 minutes before baking—it helps the cookies hold their shape.
Conclusion
I love how these trail mix cookies combine buttery richness with crunchy nuts and sweet chocolate in every bite. They’re easy to make, look festive, and taste even better with a cup of coffee or milk. Whether I bake them for sharing or just to treat myself, they’re a delicious mix of chewy, crunchy, and cozy all at once.
These Trail Mix Cookies are chewy, crunchy, and chocolatey all at once—packed with mixed nuts, chocolate chips, and festive sprinkles. They’re easy to make, bake up perfectly golden, and are ideal for sharing at holidays, parties, or as an everyday sweet treat.
Ingredients
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2/3 cup mixed nuts, coarsely chopped
3/4 cup semi-sweet chocolate chips
Sprinkles, as desired
Instructions
Preheat oven: Set the oven to 350°F (180°C) and line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Cream butter and sugar: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract and mix until smooth.
Combine: Gradually add dry ingredients to the wet mixture and mix until just combined. Fold in chopped nuts and chocolate chips.
Shape: Scoop dough into 3-tablespoon-sized balls and place 2 inches apart on prepared baking sheets. Gently press each down and top with sprinkles.
Bake: Bake for 10–12 minutes, or until edges are golden but centers remain soft.
Cool: Let cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for 15 minutes before baking to help cookies hold their shape.
For extra chewiness, slightly underbake by 1–2 minutes and let cool on the tray.
Swap nuts for dried fruit, or use a mix of white, milk, or dark chocolate chips.
Store with a slice of bread to keep cookies soft.
Freeze dough balls for up to 2 months and bake from frozen, adding 1 minute to the baking time.
