Trail Mix Candy Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
1¼ cups all-purpose flour, measured carefully
02 -
½ cup brown butter (unsalted), cooled to room temperature
03 -
½ cup plus 2 tablespoons tightly packed brown sugar
04 -
1 teaspoon pure vanilla extract
05 -
2 tablespoons white granulated sugar
06 -
½ teaspoon baking soda for leavening
07 -
½ teaspoon fine salt to balance flavors
08 -
1 large room-temperature egg for binding
→ Add-Ins & Tops
09 -
½ cup semi-sweet chocolate chips (extra for garnish available)
10 -
2 tablespoons crushed pretzels for crunch
11 -
2 tablespoons chopped peanuts (lightly salted)
12 -
Candy corn for decorating once baked
# Instructions:
01 -
Chop the butter into pieces and heat it in a strong-bottomed pot over medium heat. Stir it consistently as it foams, heats, and turns golden with a rich nutty scent. Move the butter into a bowl to cool the moment it's browned.
02 -
As your butter cools, use a sifter to combine the salt, baking soda, and flour in a clean medium bowl.
03 -
Set your oven to 350°F (175°C) to preheat. Prepare a big tray by lining it with parchment paper.
04 -
Pour the room-temperature brown butter into a large bowl. Add both brown and white sugars, then whisk everything together until smooth and combined.
05 -
Stir the egg (not cold) and vanilla into the butter-sugar mix. Whisk until it looks glossy and totally mixed.
06 -
Fold the dry ingredients gently into the wet mixture using a spatula. Make sure everything is just combined without overworking it.
07 -
Stir the chocolate chips, crushed pretzels, and peanuts into the dough to spread them out evenly.
08 -
Scoop out 6 big dough mounds (about ¼ cup each) and drop them spaced out on the prepared tray. Press extra chocolate chips lightly onto the surface of each ball.
09 -
Cook in the oven for around 10 minutes. The edges should harden and bottoms turn golden, but the centers can stay soft.
10 -
While the cookies are still hot, use a round cutter or similar tool to gently neaten the edges into tidy circles.
11 -
Press more chocolate chips, pretzels, peanuts, and candy corn into the tops of the soft, fresh cookies.
12 -
Let the cookies sit on the tray until they've cooled all the way and firmed up before moving them.
13 -
Once the cookies are set, eat them fresh or store them in an airtight container to enjoy later.
# Notes:
01 -
This dough needs to be baked immediately. It won't keep for future use.
02 -
Don't bake candy corn into the dough—it melts and burns in the oven.
03 -
While the cookies may seem underdone when taken out, they keep cooking on the hot tray.
04 -
For the best taste, use unsalted butter and let the salty ingredients shine.