Trail mix cookies are a study in texture and these chewy cookies are loaded with all my favorites: crunchy almonds, buttery cashews, chewy dried cherries, and plenty of chocolate (a trail mix must!).
The sweet and salty mix is simply irresistible – don’t be surprised if you find yourself reaching for just one more cookie. I highly recommend a finish of flaky salt to harmonize the flavors quite beautifully.
- 1 2/3 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup toasted almonds, coarsely chopped
- 1/3 cup toasted cashews, coarsely chopped
- 2/3 cup dried cherries, chopped
- 1/3 cup chocolate chips (blend of semisweet and white)
- 1/3 cup semisweet chocolate chips
- flaky salt
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in almonds, cashews, cherries, and chocolate chips. Cover dough and chill in the refrigerator for at least 2 hours, or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
- Top cookies with remaining chocolate chips, pressing to adhere. Sprinkle with sea salt and bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.