Peanut Butter Trail Mix Cookies

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PREP TIME: 20 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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If you know someone which peanut butter is the way to their heart then make them these cookies!

All the yum things you find in Peanut Butter trail mix add some of your other favs as well there is no way to make it go wrong!

Ingredients

• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Sugar
• 1 Cup Unsalted Butter ( Room Temp)
• 2 Large Eggs (Room Temp)
• 2 Tsp Vanilla
• 2 1/3 Cups of All Purpose Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/4 Cup Peanut Butter Chex Mix
• 1/4 Cup Semi Sweet Chocolate Chips
• 1/4 Cup Reeses Peanut Butter Chocolate Chips
• 1/4 Cup Pretzel Bits
• 1/4 Cup Lighly Salted Peanuts

Peanut Butter Drizzle

1/2 Cup Reeses Peanut Butter Choc Chips

1/4 Cup Heavy Cream

Chocolate Drizzle

1/2 Cup Semi Sweet Chocolate Chips

1/4 Cup Heavy Cream

Instructions

Make sure your butter and eggs are room temperature and this dough will come together beautifully!

1. In a large bowl beat sugar, eggs, butter and vanilla thoroughly mixing until combined and creamed but do not over mix
2. In a separate bowl sift your flour, salt and baking soda.
3. Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined scrape the sides and bottom of your bowl.
4. Add all of your trail mix ingredients and beat just until combined. Do not over mix!
5. Place the dough on parchment paper and cover in plastic wrap and refrigerate for at least one hour.
6. Drop the dough by 1/4 cup balls or use a large ice cream scoop baking 6 at a time on a large cookie sheet..
7. Bake at 350 degrees for 9-11 mins (Mine bake in 10 mins) until golden brown on the bottom.
8. When cookies are ready add more of the trail mix to the top.
9. If you wish to drizzle add peanut butter chips and semi sweet chocolate chips on separate bowls.(They use the same instructions but do separately). Add heavy cream and heat for 30 seconds you will need two rounds for each. After you microwave take it out and mix it a bit. Once youve heated it twice continue to mix until fully combined.
10. Allow ganaches to cool mostly completely. Once they have either with a spoon or a piping bag just cutting off the very end drizzle on top. Allow to set for a bit.

TIPS

1. These cookies will rise, once they’ve been out of the oven for a little while they will grab they’re shape.
2. The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
3. Share your pics with me on social media! #sweetmelibakery