Trail Mix Cookies
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Trail mix cookies combine M&Ms, peanuts, and raisins with refrigerated dough for a quick and easy treat. Make a batch today in just 15 minutes!
Sweet trail mix cookies with little pops of fruit and the crunch of nuts and chocolate-coated candy are perfect for the whole family.
Looking for more quick and easy treat ideas? Try my 2-Ingredient Coconut Macaroons or No-Bake Avalanche Bites.
I’ve even got a recipe for crispy chocolate cookies made with box cake mix and rice cereal or a monster cookie made with everything!
Trail Mix Cookies Ingredients
- Refrigerated dough – I like to use chocolate chips, but you could easily switch this ingredient for a plain sugar variety instead. You’ll find it in either a log or a flat, rectangular package. The log is typically cheaper, while the flat package will soften much faster for mixing.
- M&Ms – Use regular plain or get creative with the flavors depending on what is available at your store. There are mint, caramel, pretzel, and even toffee nut varieties that would all taste great. And if it’s close to a holiday, try incorporating seasonal varieties for a different color scheme.
- Peanuts – Salted dry roasted peanuts add enough contrast without being overpowering, but feel free to use unsalted to reduce the amount of sodium in these trailmix cookies.
- Raisins – Be sure that your container is fresh, otherwise these will be tough instead of chewy. You can use dark or golden based on your preference, but golden raisins are usually more tender and have a stronger fruit flavor.
Additional Mix-In Ideas
Think of what you enjoy when grabbing a handful of this easy snack, then add it to your trailmix cookies!
Shredded coconut, peanut butter chips, pretzel pieces, and other dried fruits would all make a great addition or substitute.
Just be sure to add no more than 2 cups of extra ingredients or the dough won’t be able to hold it all in. Create a balance of salty and sweet flavors as well so one doesn’t overpower the other.
Easy Cookie Recipe Tips and Tricks
- Tip for easier mixing: Transfer the refrigerated dough to the counter and let it sit while you preheat the oven. If it appears too soft once it’s combined with everything else, just pop the bowl in the fridge for a few minutes to firm it back up before scooping.
- Save some effort. While it won’t take long to combine everything, feel free to use a stand mixer instead. It should be fitted with the paddle attachment so the ingredients can be evenly incorporated throughout the dough.
- Don’t overbake! You will notice the edges start to turn brown but the centers will still look a little soft. That’s the perfect time to pull your trail mix cookies from the oven since they will continue to bake as they cool on the pan. Then, transfer them to wire racks to finish cooling so they don’t become dry and tough.
More Easy Cookie Recipes
Best Ever Macadamia Nut Cookies
White Chocolate Cranberry Cookies
With love from our simple kitchen to yours.
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Trail Mix Cookies
- 16 ounces refrigerated chocolate chip cookie dough
- 1/2 cup M&M’s
- 1/2 cup salted dry roasted peanuts
- 1/2 cup raisins
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add cookie dough, M&M’s, peanuts, and raisins and mix together with a rubber spatula.
- Using a medium cookie scoop, portion out cookie dough and place on the prepared baking pan leaving 2 inches between cookies.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021
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Years ago I had a recipe for a monster cookie baked in a pizza pan. I would like to do that with your recipe. What temp and how long do you think I should bake them?
Use the same 350°F. oven temperature, but double the baking time to 20 minutes. After 20 minutes, poke the center of the cookie with a toothpick. If the toothpick comes out dry or with a few moist crumbs, you can remove the cookie from the oven. Otherwise, bake it for 2-3 extra minutes and check again. Hope this helps!
TSRI Team member,
This is was such a good idea, I have no idea how I had not thought to try this. It is so easy, and the ingredients go so well together. The cookie just brings it all together with the sweetness, and its heaven!